Vegan Sweet Potato Burrito Bowl
A delicious and nutritious mix of roasted sweet potatoes, black beans, corn, and fresh toppings, perfect for lunch or dinner.
Ingredients
Base Ingredients
- 2 large sweet potatoes Washed and peeled
- 1 can black beans Rinsed and drained
- 1 cup corn Frozen or fresh
- 1 cup brown rice or quinoa Cook according to package instructions
Toppings
- 1 cup cherry tomatoes Halved
- 1 medium bell pepper Diced
- 1 whole avocado Sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Spices and Seasonings
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
Instructions
Preparation
- Start by cooking the brown rice or quinoa according to package instructions. Set aside when done.
- Preheat your oven to 425°F (220°C). While it preheats, wash and peel the sweet potatoes. Cut them into small cubes.
Roasting Sweet Potatoes
- Toss the sweet potato cubes in a baking tray with olive oil, cumin, chili powder, garlic powder, salt, and pepper. Make sure the cubes are well-coated.
- Roast the seasoned sweet potatoes in the oven for about 25 to 30 minutes, until they are tender and slightly crispy, stirring halfway through.
Combining Ingredients
- While the sweet potatoes roast, heat a small saucepan over medium heat. Add the corn and black beans. Cook for about 5 minutes, just until heated through.
- In a large bowl, combine the cooked brown rice or quinoa with the black bean and corn mixture.
- Once the sweet potatoes are ready, fold them into the rice and bean mixture. Mix well to combine everything.
Serving
- Layer the mixture in bowls, then top with avocado slices, cherry tomatoes, and diced bell pepper. Garnish with fresh cilantro.
- Squeeze some lime juice on top before enjoying your delicious vegan bowl.
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Notes
For extra flavor, consider adding different toppings such as shredded lettuce or a dollop of vegan sour cream. The burrito bowl can be customized with various grains and spices.