Description
This delicious vegan sweet potato burrito bowl combines roasted sweet potatoes, vibrant vegetables, seasoned black beans, and a zesty cilantro lime rice or Mexican cauliflower rice base. Topped with a creamy tahini dressing and fresh avocado, it makes a wholesome, flavorful, and satisfying plant-based meal in just 45 minutes, perfect for lunch or dinner.
Ingredients
Scale
Roasted Vegetables
- 1 large sweet potato, peeled and chopped into large chunks
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 large red bell pepper, sliced into thin strips
- 1 medium red onion, sliced into thin strips
- 1 tablespoon olive oil (for drizzling over onions and peppers)
Rice Base
- 2 cups cilantro lime rice or Mexican cauliflower rice
Black Beans
- 1 can black beans, drained
- 1 teaspoon Mexican chili powder
- Salt, to taste
Additional Toppings
- 1 cup corn
- 1 medium avocado, sliced
Tahini Dressing
- 3 tablespoons runny tahini
- 2 tablespoons water
- 1 tablespoon lime or lemon juice
- Hot sauce, to taste
- Salt, to taste
Instructions
- Preparation: Preheat your oven to 400°F (200°C). Peel and chop the sweet potato into large chunks.
- Season Sweet Potatoes: In a bowl, toss sweet potato chunks with 1 tablespoon olive oil, paprika, garlic powder, and 1 teaspoon salt until evenly coated.
- Prepare Vegetables: Arrange the seasoned sweet potatoes on a parchment-lined baking tray. Slice the red bell pepper and red onion into thin strips and add to the same tray.
- Oil Vegetables: Drizzle 1 tablespoon olive oil over the onions and peppers to lightly coat them.
- Bake Vegetables: Place the tray in the preheated oven and bake for 30 minutes, until sweet potatoes are tender and vegetables are roasted.
- Prepare Black Beans: During the last 5 minutes of baking, drain the black beans. Heat a pan over medium heat, add the black beans, Mexican chili powder, and salt to taste. Cook for 5 minutes, stirring occasionally until warm and well mixed with spices.
- Assemble the Bowl: Start by layering the cilantro lime rice or Mexican cauliflower rice at the bottom of each bowl.
- Add Roasted Veggies and Beans: Top the rice with roasted sweet potatoes, onions, peppers, black beans, and corn.
- Add Avocado: Slice the avocado and arrange on top of the bowl for creaminess.
- Make Dressing: Whisk together runny tahini, water, lime or lemon juice, hot sauce to taste, and salt to taste in a small bowl until smooth and creamy.
- Finish and Serve: Drizzle the tahini dressing over the assembled burrito bowls and serve immediately.
Notes
- You can substitute the rice with Mexican cauliflower rice for a low-carb option.
- Adjust the heat level by adding more or less hot sauce in the tahini dressing.
- Make sure to spread vegetables evenly on the baking tray for even roasting.
- The dish can be prepared ahead by roasting vegetables and cooking beans, then assembled just before serving.
- For extra protein, add cooked quinoa or tofu cubes.
- The tahini dressing can be stored in the refrigerator for up to 3 days in an airtight container.
