Vegan Burrito Bowls with Black Beans and Sweet Potatoes (gf)
Vegan Burrito Bowls with Black Beans and Sweet Potatoes (gf) offer a deliciously satisfying meal that’s both nourishing and versatile. This vibrant dish features roasted sweet potatoes, protein-packed black beans, and a medley of colorful vegetables, all topped with a creamy dairy-free cashew sauce. Perfect for lunch or dinner, these bowls are not only bursting with flavor but also customizable to suit your taste preferences. Whether you’re meal prepping for the week or serving up a quick dinner, this recipe is designed for convenience and enjoyment.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 cup white or brown rice
- 2 large sweet potatoes
- 14 oz can black beans
- 1 medium red onion
- 2 large bell peppers
- 1 1/2 tablespoons olive oil
- 1/4 cup cilantro leaves
- 1/2 lime, juice
- 2 chipotle peppers in adobo sauce
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 clove garlic, minced
- Salt and pepper
- Romaine lettuce
- Diced avocados or easy guacamole
- Chopped tomatoes or quick pico de gallo
- 2 cups grilled corn or corn salsa
Instructions
- Preheat oven to 425º F.
- Cook rice according to package instructions.
- Toss diced sweet potatoes with olive oil, chipotle peppers, spices, lime juice, salt, and pepper; roast for 20-25 minutes.
- Slice and toss peppers and onions with olive oil and seasoning; roast for an additional 15-20 minutes.
- Mix black beans with cilantro and lime juice.
- Assemble bowls by layering rice, roasted sweet potatoes, black beans, veggies, lettuce, and toppings.
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 480
- Sugar: 9g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 16g
- Protein: 12g
- Cholesterol: 0mg