Roasted Summer Vegetable Burrito Bowls with Avocado-Basil Crema

Roasted Summer Vegetable Burrito Bowls:

• 1 red onion sliced
• 1 red bell pepper cored and chopped
• 1 yellow squash diced, large
• 1 zucchini diced, medium
• 4 tablespoons olive oil separated
• salt sea salt
• 1-1/2 cups brown rice uncooked
• 1 garbanzo beans 14-ounce can, drained, rinsed, and heated

Avocado-Basil Crema:

• 1 avocado peeled and diced, large ripe
• ¼ cup whole milk yogurt plain
• 2 tablespoons lime juice
• 1 clove garlic minced
• 4 leaves basil roughly chopped, about ¼ cup, large
• Pinch salt to taste, sea salt

Optional Add-ins:

• rotisserie chicken
• hot sauce or salsa
• cheddar cheese or jack cheese
• cilantro or basil