Vegan Sweet Potato Burrito Bowl (Printable Version)
Roasted sweet potatoes with smoky spices served over zesty lime rice with black beans and fresh vegetables.
# What You'll 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 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
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 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 brown and tender.
03 - Rinse rice under cold water until water runs clear. 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 rice is fully cooked and liquid is absorbed, about 12 minutes for white rice or 35 minutes for brown rice. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in lime juice and chopped cilantro.
04 - Combine drained black beans, cumin, smoked paprika, and salt in a small skillet. Heat over medium heat for 3-4 minutes, stirring occasionally, until beans are warmed through and fragrant.
05 - Halve the cherry tomatoes. Slice the avocado and red onion into thin pieces. Chop additional fresh cilantro. Cut the lime into wedges for serving.
06 - Divide the lime rice evenly among four bowls. Arrange roasted sweet potatoes, seasoned black beans, cherry tomatoes, corn kernels, avocado slices, and red onion on top of the rice. Garnish with fresh cilantro and lime wedges. Add vegan sour cream or cashew crema if desired.
# Expert Tips:
01 -
- Everything comes together on one baking sheet making cleanup practically nonexistent
- The roasted sweet potatoes get these crispy edges that you will dream about days later
02 -
- Dice your sweet potatoes into uniform pieces so they all roast at the same speed
- The lime juice works best when added to rice while it is still hot
03 -
- Serve immediately after assembling while the sweet potatoes are still hot and crispy
- Let everyone add their own hot sauce if they want that extra kick