Description
A colorful and hearty Vegan Sweet Potato Burrito Bowl perfect for busy nights, packed with roasted sweet potatoes, black beans, corn, and creamy avocado.
Ingredients
For the Bowl
- 1 large sweet potato, diced (Use even cubes for even roasting)
- 1 can black beans, rinsed and drained
- 1 cup cooked brown rice or quinoa (Can swap between rice and quinoa)
- 1 cup corn (Fresh or frozen)
- 1 medium avocado, sliced
- 1 medium red bell pepper, diced
- 1 medium lime, juiced
- 1 teaspoon cumin
- 1 teaspoon chili powder (Adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish (Optional, can substitute with parsley)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potato with olive oil, cumin, chili powder, salt, and pepper.
- Spread the sweet potato on a baking sheet and roast for about 25-30 minutes until tender.
Assembly
- In a large bowl, combine the cooked rice or quinoa, black beans, corn, and roasted sweet potatoes.
- Squeeze lime juice over the mixture and stir to combine.
- Add the rice mixture to a bowl, top with sliced avocado and diced red bell pepper.
- Garnish with fresh cilantro, and serve immediately.
Notes
Serve with a warm tortilla or a spoonful of salsa. Leftovers can be stored in an airtight container and kept in the fridge for about 3-4 days. If avocado is used, store separately to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American, Vegan