Vegan Sweet Potato Burrito Bowl (Printable Version)
Roasted sweet potatoes, spiced black beans, and zesty lime rice topped with fresh vegetables and avocado for a satisfying plant-based meal.
# What You'll Need:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes, peeled and diced
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp chili powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Lime Rice
08 - 1 cup long-grain rice, white or brown
09 - 2 cups water
10 - 1 tbsp lime juice
11 - 2 tbsp fresh cilantro, chopped
12 - 1/2 tsp salt
→ Seasoned Black Beans
13 - 1 can black beans, drained and rinsed
14 - 1/2 tsp cumin
15 - 1/2 tsp smoked paprika
16 - 1/4 tsp salt
→ Fresh Toppings
17 - 1 cup cherry tomatoes, halved
18 - 1 cup corn kernels
19 - 1 avocado, sliced
20 - 1/2 red onion, thinly sliced
21 - 1/4 cup fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - Vegan sour cream or cashew crema
# How to Make It:
01 - Preheat oven to 425°F. Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper on a baking sheet. Spread evenly and roast for 25-30 minutes, stirring halfway, until golden and tender.
02 - Rinse rice under cold water. Bring 2 cups water and 1/2 tsp salt to a boil in a saucepan, add rice, reduce heat, cover, and simmer until cooked. Remove from heat, fluff with a fork, and mix in lime juice and chopped cilantro.
03 - Heat black beans with cumin, smoked paprika, and salt in a small pan over medium heat for 3-4 minutes, until warmed through.
04 - Halve cherry tomatoes, slice avocado and red onion, chop cilantro, and cut lime into wedges.
05 - Divide rice among four bowls. Top with roasted sweet potatoes, black beans, cherry tomatoes, corn, avocado slices, and red onion. Garnish with cilantro and lime wedges. Add vegan sour cream or cashew crema if desired.
# Expert Insights:
01 -
- The roasted sweet potatoes get these crispy edges and creamy centers that taste like you spent hours on them
- You can customize the toppings based on whatever is in your fridge or what you are craving
- This meal keeps beautifully for lunches and actually tastes better the next day
02 -
- Overcrowding the baking sheet is the number one mistake people make, and it steams the potatoes instead of roasting them
- Adding lime juice to the rice while it is still hot helps the grains absorb the citrus flavor better
03 -
- Let the roasted sweet potatoes cool for five minutes before assembling so they do not wilt the fresh toppings
- Taste your beans and adjust the spices because canned beans vary wildly in salt content