Vegan Sweet Potato Burrito Bowl (Printable)
Roasted sweet potatoes with spiced black beans, fresh vegetables, and zesty lime cilantro rice for a satisfying wholesome bowl.
# What You'll 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 (white or brown)
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 (fresh or thawed frozen)
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 (optional)
# How to Make It:
01 - Preheat oven to 425°F for roasting sweet potatoes.
02 - 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 through, until golden and tender.
03 - 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 (about 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.
04 - Heat black beans with cumin, smoked paprika, and salt in a small pan over medium heat for 3-4 minutes, until warmed through and fragrant.
05 - Halve cherry tomatoes, slice avocado and red onion, chop fresh cilantro, and cut lime into wedges for serving.
06 - Divide lime rice among four bowls. Top with roasted sweet potatoes, seasoned black beans, cherry tomatoes, corn kernels, avocado slices, and red onion. Garnish with fresh cilantro and lime wedges. Add vegan sour cream or cashew crema if desired.
# Expert Tips:
01 -
- The roasted sweet potatoes get these crispy caramelized edges that make everything else taste better
- You can prep most components ahead and assemble in literally five minutes
02 -
- Overcrowding the baking sheet is the quickest way to end up with steamed instead of roasted sweet potatoes
- The rice tastes significantly better if you fluff it with a fork before adding the lime and cilantro
03 -
- Cut your sweet potatoes into similar sized pieces so they all finish roasting at the same time
- Let the rice cool slightly before tossing with lime to keep it from getting mushy