Description
Craft a vibrant and satisfying Vegan Sweet Potato Burrito Bowl with this easy-to-follow recipe. Enjoy a perfect blend of sweet, savory, and spicy flavors in every forkful.
Ingredients
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika, divided
- 1 tsp ground cumin, divided
- 1/2 tsp chili powder, divided (more or less to taste)
- Salt and freshly ground black pepper to taste
- 1 (15-ounce) can black beans, rinsed and drained
- 1/4 cup water (for beans)
- 2 cups cooked grain of choice (brown rice, quinoa, or cauliflower rice)
- 1 large avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped
- 1–2 limes, cut into wedges
- 1/2 jalapeño, finely diced (optional, seeds removed for less heat)
- Optional add-ins: corn, salsa, vegan sour cream
Instructions
- Preheat Oven & Prep Sweet Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the diced sweet potatoes with olive oil, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/4 tsp chili powder, salt, and pepper. Spread in a single layer on a baking sheet.
- Roast Sweet Potatoes: Roast for 20-25 minutes, flipping halfway, until tender and caramelized with slightly crispy edges.
- Cook Grain: While sweet potatoes roast, prepare your chosen grain according to package directions and set aside.
- Season Black Beans: In a small saucepan, combine rinsed black beans with 1/4 cup water, remaining 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/4 tsp chili powder, and a pinch of salt. Simmer gently for 5-7 minutes, stirring, until liquid evaporates and beans are fragrant.
- Assemble Bowls: Divide cooked grain among 4 bowls. Top with roasted sweet potatoes, seasoned black beans, and sliced/diced avocado.
- Garnish & Serve: Garnish with fresh cilantro, a squeeze of fresh lime juice, and diced jalapeño (if using). Add any optional toppings and serve immediately.
- Prep Time: 20 mins
- Cook Time: 30 mins