Sweet Potato Black Bean Burrito Bowl (Vegan)

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, naturally gluten free and made ultra delicious with a spicy tahini dressing.

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INGREDIENTS

Bowl:

• 1/2 batch cilantro lime rice (or mexican cauliflower rice)
• 1 large sweet potato (or 2 smaller)
• 1 tsp 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)
• 1 avocado
• Dressing:
• 1/2 cup runny tahini (I like Soom Foods or the 365 brand)
• 1/4 cup of water (see notes)
• 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
• OR 1 batch cashew queso

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit.
2. Peel the sweet potato and chop into large chunks.
3. Add to a bowl and toss with 1 tbsp of olive oil, paprika, garlic and salt.
4. Add to a baking tray lined with parchment paper.
5. Slice the onion and peppers into thin strips and add to the baking tray.
6. Drizzle on top the final tbsp of olive oil to the onion and pepper.
7. Bake for 30 minutes or until the potatoes are easily pierced with a fork.
8. During the final 5 minutes, drain the black beans but do not rinse.
9. Add to a pan with 1 tsp chili powder, salt to taste and saute to make them warm.
10. Remove the veggies from the oven and assemble your bowls with a bed of rice.
11. Top with the roasted veggies, black beans, corn, avocado.
12. Whisk all of the ingredients for the dressing together and drizzle on top of the bowls.

Sweet Potato Black Bean Burrito Bowl (Vegan)

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• Author: howtocook

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Ingredients

Bowl:

• 1/2 batch cilantro lime rice (or mexican cauliflower rice)
• 1 large sweet potato (or 2 smaller)
• 1 tsp 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)
• 1 avocado
• Dressing:
• 1/2 cup runny tahini (I like Soom Foods or the 365 brand)
• 1/4 cup of water (see notes)
• 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
• OR 1 batch cashew queso

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Peel the sweet potato and chop into large chunks.
3. Add to a bowl and toss with 1 tbsp of olive oil, paprika, garlic and salt.
4. Add to a baking tray lined with parchment paper.
5. Slice the onion and peppers into thin strips and add to the baking tray.
6. Drizzle on top the final tbsp of olive oil to the onion and pepper.
7. Bake for 30 minutes or until the potatoes are easily pierced with a fork.
8. During the final 5 minutes, drain the black beans but do not rinse.
9. Add to a pan with 1 tsp chili powder, salt to taste and saute to make them warm.
10. Remove the veggies from the oven and assemble your bowls with a bed of rice.
11. Top with the roasted veggies, black beans, corn, avocado.
12. Whisk all of the ingredients for the dressing together and drizzle on top of the bowls.

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