Vegan Sweet Potato Burrito Bowl (Printable)
Roasted sweet potatoes, spiced black beans, and brown rice topped with fresh avocado, corn, and cilantro for a filling Mexican-inspired bowl.
# What You Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ Burrito Bowl Base
08 - 1 cup uncooked brown rice
09 - 2 cups water
10 - 1/2 teaspoon salt
→ Black Bean Mix
11 - 1 (15 oz) can black beans, drained and rinsed
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon garlic powder
15 - Salt and pepper to taste
→ Fresh Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 cup corn kernels
18 - 1 large avocado, diced
19 - 1/4 cup red onion, finely diced
20 - 1/4 cup fresh cilantro, chopped
21 - 1 lime, cut into wedges
→ Optional Garnishes
22 - Vegan sour cream or coconut yogurt
23 - Hot sauce
# How To Cook:
01 - Preheat the oven to 425°F.
02 - Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and tender.
03 - Rinse rice and combine with water and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes until tender and water is absorbed. Fluff with a fork.
04 - Combine black beans, cumin, smoked paprika, garlic powder, salt, and pepper in a small saucepan over medium heat. Stir until warmed through, about 3-5 minutes.
05 - Halve cherry tomatoes, dice avocado, finely chop red onion and cilantro, and cut lime into wedges.
06 - Divide rice among four bowls. Top each with roasted sweet potatoes, black beans, cherry tomatoes, corn, avocado, red onion, and cilantro.
07 - Drizzle with vegan sour cream or coconut yogurt and squeeze fresh lime. Add hot sauce if desired. Serve immediately.
# Expert Tips:
01 -
- Everything comes together in one cozy bowl, making dinner feel like a hug on a plate.
- The roasted sweet potatoes get these caramelized edges that make the whole bowl taste like you spent hours on it.
02 -
- Don't crowd the sweet potatoes on the baking sheet or they'll steam instead of roast, and you'll miss out on the crispy edges.
- The lime squeeze at the end isn't optional, it's the bridge that connects all the flavors.
03 -
- Cut your sweet potatoes into similar sized cubes so they roast evenly, nothing worse than some pieces burnt while others are still raw.
- Let the roasted sweet potatoes cool for just 5 minutes before assembling, they hold their texture better when they're not piping hot.