Vegan Burrito Bowls with Black Beans and Sweet Potatoes (gf)
Servings: 4 people
Ingredients
Cilantro-Lime Rice
- 1 cup white or brown rice, uncooked
- ½ teaspoon salt
- ½ cup cilantro leaves and small stems (chopped)
- ½ large lime, juice
Roasted Sweet Potatoes
- 2 large sweet potatoes, diced
- 1 ½ tablespoons olive oil
- 2 chipotle peppers in adobo sauce, chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 clove garlic, minced
- ½ large lime, juice
- salt and pepper
Fajita Onions & Peppers
- 1 medium red onion, sliced
- 2 large bell peppers, sliced into strips
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1 teaspoon dry oregano
Seasoned Black Beans
- 14 oz can black beans, drained and rinsed
- ¼ cup cilantro leaves, rough chop
- ½ lime, juiced
- 1-2 pinches salt (to taste)
Optional Toppings
- romaine lettuce, sliced into ribbons
- diced avocados or easy guacamole
- chopped tomatoes or quick pico de gallo
- 2 cups grilled corn (recipe below) or corn salsa
Instructions
- Preheat oven to 425º F.
- Start the rice: Make the rice as per package directions. Make it in the Instant Pot for fuss free rice.
- Finish the rice: To finish the rice, fluff with a fork then stir in the chopped cilantro, lime juice, and salt.
- Roast the sweet potatoes: Toss the sweet potato cubes with the olive oil, spices and lime juice. Arrange in a single layer on a baking sheet and roast until crispy on the outside (~20-25-minutes), tossing halfway through to prevent burning.
- Roast the peppers & onions: Slice the peppers into strips and slice the onions. Toss with olive oil, salt, and oregano. Arrange in a single layer on a baking sheet. Roast until tender crisp and slightly caramelized on edges stirring one or two times (~15-20 minutes).
- Sauces & salsas: Make the Tex-Mex cashew cream, prepare avocado and tomatoes or my quick pico.
- Season the black beans: Drain and rinse the black beans. Toss with a handful of chopped cilantro, a sprinkle or two of salt, and a squeeze of lime.
- Time to dig in!: Build your bowl with rice, sweet potatoes, black beans, avocado, tomatoes, peppers & onions, shredded romaine, and extra toppings of your choice. Top the bowl with chopped cilantro, a squeeze of lime, and a generous drizzle of spicy cashew sauce.
Notes
Rice: Use a rice cooker or Instant Pot for easy hands off preparation. Double the batch - and store in the fridge or freezer for meals later in the week. Use white or brown long grain rice or another grain of your choice like quinoa.
Vegetable Burrito Bowl Topping Options:
- Grilled corn: Heat up 1 tablespoon of oil in a skillet until shimmering over high (to medium high heat), add 2 cups of corn, a sprinkle of salt and black pepper. Quick fry, stirring frequently until slightly charred then add 1 crushed clove of garlic, red pepper flakes, and a squeeze of fresh lime juice. OR make corn salsa
- Avocado (sliced, diced or smashed) OR guacamole
- Cherry tomatoes (halves) OR pico de gallo
- Leafy greens eg. shredded romaine or iceberg
- Crispy tortilla chips: crush then sprinkle on top of the bowls right before serving.
- Vegan cheese: Add a sprinkle of grated cheese immediately to the hot rice so it melts into it.