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Vegan Burrito Bowls with Black Beans and Sweet Potatoes (gf)

Vegan Burrito Bowls with Black Beans and Sweet Potatoes (gf)

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Indulge in the vibrant flavors of Vegan Burrito Bowls with Black Beans and Sweet Potatoes, a wholesome dish that’s as comforting as it is nutritious. Perfect for any occasion, these gluten-free bowls boast a delightful mix of roasted sweet potatoes, protein-packed black beans, and a zesty rice base, all customizable to your taste. With options to add fresh toppings like creamy avocado and tangy pico de gallo, this recipe is ideal for meal prep or a cozy dinner at home. Enjoy a satisfying plant-based meal that’s both colorful and delicious!

Ingredients

Scale
  • 1 cup white or brown rice
  • 1/2 teaspoon salt
  • 1/2 cup cilantro leaves and small stems, chopped
  • 1/2 large lime, juice
  • 2 large sweet potatoes, diced
  • 1 1/2 tablespoons olive oil
  • 2 chipotle peppers in adobo sauce, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 clove garlic, minced
  • salt and pepper, to taste
  • 1 medium red onion, sliced
  • 2 large bell peppers, sliced into strips
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon dry oregano
  • 14 oz can black beans, drained and rinsed
  • 1/4 cup cilantro leaves, rough chop
  • 1/2 lime, juiced
  • 12 pinches salt, to taste
  • romaine lettuce, sliced into ribbons
  • diced avocados or easy guacamole
  • chopped tomatoes or quick pico de gallo
  • 2 cups grilled corn or corn salsa

Instructions

  1. Preheat oven to 425º F.
  2. Cook the rice according to package directions.
  3. Toss diced sweet potatoes with olive oil and spices, then roast for 20-25 minutes.
  4. Slice bell peppers and onions; toss with olive oil and roast until tender (15-20 minutes).
  5. Prepare toppings: season black beans with lime juice and cilantro.
  6. Assemble your bowl: layer rice, sweet potatoes, black beans, veggies, and desired toppings.

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