I love bowls rather they’re a burrito bowl or a buddha bowl. This sweet potato burrito bowl is one of my favorites. Plus sweet potatoes are a great source of fiber, vitamins, and minerals. Flavorful roasted sweet potatoes and veggies on a warm bed of cilantro lime rice topped with a spicy vegan cheese sauce. I mean, doesn’t that sound delicious. It’s also a perfect meal for meal prep since all the ingredients store well in the fridge. Since I juggle both work and school. I love meals that keep well in the fridge. I try to do one at least once a week for those days that don’t go as planned, and I need a quick meal. If you’re looking for something that’s delicious with a little bit of spice, then you’ll love this sweet potato burrito bowl.
Ingredients:
Sweet Potato Burrito Bowl
- 1 Bell pepper (sliced)
- 1/2 onion (sliced)
- 2 Sweet Potatoes (chopped into 1-inch cubes)
- 3 tablespoons of olive oil
- 1 -2 cups of roasted corn + salt and pepper to taste
- 1 can of black beans + 1 tablespoon of chili powder
- Spices: paprika, cumin, garlic, chili powder, salt and pepper
Cilantro Lime Rice
- 2 cups of cooked rice
- 1 teaspoon of sea salt
- Juice of 1 lime
- 1/2 a bunch of chopped cilantro
Vegan Cheese Sauce
- 2 tablespoons of Unsalted Tahini
- 2 tablespoon water
- 1/4 garlic powder
- 2 teaspoon of hot sauce
- 1 1/2 teaspoon nutritional yeast
Instructions:
Cilantro Lime Rice:
- Prepare rice according to instructions. Once cooked, allow a few minutes to cool. Then add sea salt, lime juice, and cilantro. Mix together and set aside.
Vegan Cheese Sauce:
- Whisk all of the ingredients for the dressing together and set aside.
Bowl:
- Start by preheating your oven to 400 degrees Fahrenheit. Then peel the sweet potato and chop it into large chunks. Next, add them to a bowl and toss with 1 tbsp of olive oil, paprika, cumin, garlic, and salt. Lastly, add to a baking tray lined with parchment paper.
- Next, slice the onion and peppers into thin strips. Next, add them to a bowl and toss with 1 tbsp of olive oil, paprika, cumin, garlic, and salt. Lastly, add to the baking tray.
- Bake for 30 minutes or until the potatoes are easily pierced with a fork, and peppers and onions are tender.
- While the vegetables are in the oven, drain the black beans but do not rinse. After that, add the beans to a small saucepan with 1 tsp chili powder, salt to taste, and saute to make them warm.
- In a small skillet add a tablespoon of olive oil. Then add corn season with salt and pepper to taste.
- Remove the veggies from the oven and assemble your bowls with a bed of rice.
- Top cilantro rice with the roasted veggies, black beans, corn, and dressing.
Notes:
- There’s no exact amount of spice to add. The level of spice is up to you. Feel free to add cayenne pepper or red pepper flakes to make it spicier.
- Get the print-friendly version here.
Related post: Southwest Veggie wrap with Cilantro Lime Dressing
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