Vegan Sweet Potato Burrito Bowl (Print Version)
Roasted sweet potatoes, spiced black beans, and fluffy brown rice topped with fresh avocado, tomatoes, and cilantro.
# What You'll Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ Burrito Bowl Base
08 - 1 cup uncooked brown rice
09 - 2 cups water
10 - 1/2 teaspoon salt
→ Black Bean Mix
11 - 1 (15 oz) can black beans, drained and rinsed
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon garlic powder
15 - Salt and pepper to taste
→ Fresh Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 cup corn kernels
18 - 1 large avocado, diced
19 - 1/4 cup red onion, finely diced
20 - 1/4 cup fresh cilantro, chopped
21 - 1 lime, cut into wedges
→ Optional Garnishes
22 - Vegan sour cream or plain coconut yogurt for drizzling
23 - Hot sauce to taste
# Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, sea salt, and black pepper. Toss until evenly coated.
03 - Spread seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender when pierced with a fork.
04 - Rinse brown rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30-35 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
05 - Combine drained black beans, cumin, smoked paprika, garlic powder, salt, and pepper in a small saucepan over medium heat. Stir frequently until warmed through, about 3-5 minutes.
06 - Halve the cherry tomatoes. Dice the avocado into 1/2-inch pieces. Finely dice the red onion. Roughly chop the cilantro. Cut the lime into 8 wedges.
07 - Divide cooked brown rice evenly among four bowls. Arrange roasted sweet potatoes, seasoned black beans, cherry tomatoes, corn, avocado, red onion, and cilantro on top of the rice in sections.
08 - Drizzle with vegan sour cream or coconut yogurt if desired. Squeeze fresh lime juice over the top and add hot sauce to taste. Serve immediately while warm.
# Expert Tips:
01 -
- The roasted sweet potatoes get these crispy, caramelized edges that make every bite feel special
- Everything comes together in under an hour but tastes like you spent all day cooking
- You can prep the components on Sunday and build grab-and-go lunches all week
02 -
- Dont crowd the sweet potatoes on the baking sheet or theyll steam instead of roast
- Rinse the black beans thoroughly to remove the murky canning liquid
- Wait until the last minute to dice the avocado so it doesnt brown
03 -
- Double the roasted sweet potato portion and eat the extras throughout the week
- Mix a little lime juice into the avocado pieces to keep them vibrant green