Description
This Vegan Sweet Potato Burrito Bowl is a vibrant, nutritious dish featuring roasted sweet potatoes and colorful vegetables served over cilantro lime rice or Mexican cauliflower rice. Topped with warm black beans, corn, creamy avocado, and drizzled with a tangy tahini dressing or cashew queso, this bowl offers a delightful blend of textures and flavors perfect for a healthy vegan meal.
Ingredients
Scale
Sweet Potatoes
- 1 large sweet potato
- 1 tablespoon olive oil, divided
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
Bowl
- ½ batch cilantro lime rice or Mexican cauliflower rice
- 1 can black beans
- 1 teaspoon Mexican chili powder (can substitute regular chili powder)
- 2 red bell peppers
- 1 red onion
- 1 tablespoon olive oil
- 1 cup corn (fire roasted preferred)
- 1 avocado
Dressing
- ½ cup runny tahini (such as Soom Foods or 365 brand)
- ¼ cup water (adjust as needed for consistency)
- 1–2 tablespoons hot sauce (adjust to preference)
- ½ teaspoon garlic powder
- Juice from ½ lime or lemon
- Salt to taste
- OR 1 batch cashew queso
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Sweet Potatoes: Peel the large sweet potato and chop it into large chunks. Toss the chunks in a bowl with 1 tablespoon of olive oil, paprika, garlic powder, and salt to evenly coat them.
- Prepare Vegetables: Slice the red onion and red bell peppers into thin strips and add them to a baking tray lined with parchment paper. Place the seasoned sweet potato chunks on the same tray.
- Drizzle Oil: Drizzle the remaining 1 tablespoon of olive oil over the onion and pepper strips to help with roasting.
- Roast Vegetables: Bake the sweet potatoes, onion, and peppers in the preheated oven for about 30 minutes, or until the sweet potatoes are easily pierced with a fork, indicating they are tender.
- Heat Black Beans: In the final 5 minutes of roasting, drain (but do not rinse) the black beans. Add them to a pan with 1 teaspoon Mexican chili powder and salt to taste. Warm over low heat until heated through.
- Assemble Bowls: Remove the roasted vegetables from the oven. In serving bowls, create a bed of cilantro lime rice or Mexican cauliflower rice. Top with the roasted sweet potatoes, onions, peppers, warmed black beans, corn, and sliced avocado.
- Prepare Dressing: Whisk together the tahini, water, hot sauce, garlic powder, lime juice, and salt until smooth and runny. Adjust water as needed for desired consistency. Alternatively, use cashew queso as a topping.
- Serve: Drizzle the dressing or cashew queso over the assembled bowls. Serve immediately and enjoy this flavorful vegan meal.
Notes
- Adjust the level of spice according to your taste by adding more hot sauce, cayenne, or red pepper flakes if desired.
- The amount of water added to the tahini dressing can be varied based on the tahini’s thickness and your preferred dressing consistency; the dressing will thicken slightly upon standing.
- You may leave the sweet potato skins on if preferred, but peeling them results in a smoother texture and overall better mouthfeel in the final dish.
- Fire-roasted corn adds a smoky flavor, but plain corn can be used as well.
- Black beans should be warmed gently and not rinsed to retain flavor and nutrients.
