Vegan Sweet Potato Burrito Bowl (Printable)
Roasted sweet potato bowls with black beans, fresh veggies, and lime rice for a satisfying vegan meal.
# What You'll Need:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes, peeled and diced (approximately 1.5 lbs)
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
→ Black Beans
13 - 1 can (15 oz) 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. 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.
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 or cashew crema if desired.
# Expert Tips:
01 -
- The roasted sweet potatoes become caramelized little nuggets of sweetness that contrast perfectly with the zesty lime rice
- Everything comes together in about 50 minutes but tastes like you spent all day cooking
- You can customize the toppings based on whatever fresh ingredients you have on hand
02 -
- Do not overcrowd the baking sheet when roasting sweet potatoes or they will steam instead of caramelize
- Let the rice rest for 5 minutes off the heat before fluffing. This final bit of steaming makes each grain perfectly separate
- Warm your beans gently. High heat makes them break down and get mushy
03 -
- Line your baking sheet with parchment paper for easy cleanup. The roasted sugar from sweet potatoes can be stubborn to scrub off.
- Squeeze fresh lime over the entire bowl right before eating. The acid ties together the smoky, earthy, and fresh elements perfectly.