Vegan Sweet Potato Burrito Bowl (Printable Version)
Roasted sweet potatoes, spiced black beans, and zesty lime rice with fresh toppings make this a satisfying and colorful meal.
# What You 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 white or brown rice
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
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 (optional)
# How to Make It:
01 - Preheat oven to 425°F for roasting the sweet potatoes.
02 - Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and black 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 to low, cover, and simmer until cooked (12 minutes for white rice, 35 minutes for brown rice). Remove from heat, fluff with a fork, and stir in lime juice and chopped cilantro.
04 - In a small pan over medium heat, combine black beans with cumin, smoked paprika, and salt. Cook for 3-4 minutes, stirring occasionally, until warmed through.
05 - Halve cherry tomatoes, slice avocado and red onion, chop cilantro, and cut lime into wedges.
06 - Divide lime rice among four bowls. Top with roasted sweet potatoes, seasoned black beans, cherry tomatoes, corn, avocado slices, and red onion. Garnish with cilantro and lime wedges. Add vegan sour cream if desired.
# Expert Advice:
01 -
- The roasted sweet potatoes get these crispy edges that make everything feel special even on a Tuesday
- You can prep all the components ahead and assemble bowls throughout the week
- The combination of smoky spices and fresh lime hits every craving at once
02 -
- Dont crowd the sweet potatoes on the baking sheet or theyll steam instead of getting those golden crispy edges
- Wait to slice the avocado until the last minute so it doesnt start to brown
- The lime rice tastes even better if you make it a few hours ahead and let the flavors meld
03 -
- Line your baking sheet with parchment paper for easier cleanup
- Use the hottest setting on your oven for the crispiest sweet potatoes