Sweet Potato Black Bean Burrito Bowl

Vegan Sweet Potato Burrito Bowl

Nancy Harrison

This sweet potato black bean vegan burrito bowl is the ultimate dinner for a flavorful weeknight meal and is perfect for meal prep! It's loaded with flavor and naturally gluten free.

Bowl:

1/2 batch cilantro lime rice or Mexican cauliflower rice (I use the 90 second packets of brown rice/quinoa

1 large, sweet potato or 2 smaller

1 tsp paprika I use smoked paprika

1/2 tsp garlic powder

2 tbsp olive oil divided

1/2 tsp sea salt

1 can black beans

1 tsp Mexican chili powder can sub for regular chili powder

2 red bell peppers

1 red onion

1 cup cooked corn I like fire roasted – I like to char an ear of fresh corn

1 avocado

I tomato chopped

Dressing:

1/2 cup runny tahini I like Soom Foods or the 365 brand

1/4 cup of water 

1-2 tbsp hot sauce depending on brand and spice preference

1/2 tsp garlic powder

Juice from 1/2 lime or lemon

Salt to taste

I used Greek yogurt with several splashes of hot sauce. It’s good with no sauce/dressing at all

Instructions

Preheat the oven to 400 degrees Fahrenheit. 

Peel the sweet potato and chop into large chunks. Add to a bowl and toss with 1 tbsp of olive oil, paprika, garlic and salt. 

Place on the baking tray lined with parchment paper.

Slice the onion and peppers into thin strips and add to the baking tray. Drizzle on top the final tbsp of olive oil to the onion and pepper. Bake for 30 minutes or until the potatoes are easily pierced with a fork. 

During the final 5 minutes, drain the black beans but do not rinse. Add to a pan with 1 tsp chili powder, salt to taste and sauté to make them warm. 

Remove the veggies from the oven and assemble your bowls on a bed of rice. (You can skip the rice if you use the quinoa with rice packet.)Top with the roasted veggies, black beans, corn, avocado. Add dressing and enjoy!