Vegan Sweet Potato Burrito Bowl
A vibrant and hearty dish featuring roasted sweet potatoes, creamy avocado, and protein-packed black beans, this Vegan Sweet Potato Burrito Bowl is perfect for any meal.
Ingredients
For the Base
- 2 medium sweet potatoes Can substitute with regular potatoes or butternut squash.
- 1 can black beans, drained and rinsed Can substitute with kidney beans or chickpeas.
- 1 cup corn (fresh or frozen) If fresh corn isn’t available, use canned or frozen corn, thawed if frozen.
- 1 cup quinoa, cooked Can substitute with brown rice or other preferred grains.
To Serve
- 1 whole avocado, diced Can be omitted or replaced with dairy-free yogurt.
- 1 whole lime, juiced
- Salt and pepper, to taste
- 1 bunch fresh cilantro, for garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Cut the sweet potatoes into small cubes and toss them with olive oil, salt, and pepper until evenly coated.
Cooking
- Spread the sweet potato cubes on a baking sheet in a single layer and roast in the oven for 25-30 minutes or until they are tender and slightly golden, stirring halfway through for even roasting.
- In a large bowl, combine the cooked quinoa, drained black beans, corn, roasted sweet potatoes, and diced avocado.
- Drizzle the mixture with lime juice, season to taste with salt and pepper, and mix until well combined.
Serving
- Distribute the mixture into bowls and garnish with fresh cilantro. Serve warm.
Notes
Cook the quinoa ahead of time to save on prep time. Don't skip the lime juice for brightness. Store leftovers in an airtight container for up to 3 days.