Vegan Sweet Potato Burrito Bowl (Print Version)
Roasted sweet potatoes, spiced black beans, and zesty lime rice with fresh vegetables for a satisfying vegan bowl.
# What You Need:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes, peeled and diced
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Lime Rice
08 - 1 cup long-grain rice
09 - 2 cups water
10 - 1 tablespoon lime juice
11 - 2 tablespoons fresh cilantro, chopped
12 - 1/2 teaspoon salt
→ Seasoned Black Beans
13 - 1 can (15 ounces) black beans, drained and rinsed
14 - 1/2 teaspoon cumin
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon 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 (optional)
# How to Prepare:
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 teaspoon salt to a boil in a saucepan. Add rice, reduce heat, cover, and simmer until cooked (12 minutes for white rice, 35 minutes for brown rice). Remove from heat, fluff with a fork, and mix in lime juice and chopped cilantro.
03 - In a small pan, heat black beans with cumin, smoked paprika, and salt 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 if desired.
# Expert Advice:
01 -
- The roasted sweet potatoes get caramelized edges that taste like candy but savory
- Everything happens on one sheet pan plus one pot so cleanup is surprisingly simple
02 -
- Dont crowd the sweet potatoes on the baking sheet or theyll steam instead of roast and you want those caramelized edges
- Let the rice cool for just a minute before stirring in the lime so the grains dont get mushy
03 -
- Quinoa works beautifully instead of rice if you want extra protein and it cooks faster
- The roasted sweet potatoes freeze well so make a double batch and save half for next week