Vegan Sweet Potato Burrito Bowl
by: claire cary
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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4
Ingredients
Sweet Potatoes
- 1 large sweet potato
- 1 tablespoon olive oil divided
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
Bowl
- ½ batch cilantro lime rice or mexican cauliflower rice
- 1 can black beans
- 1 teaspoon Mexican chili powder can sub for regular chili powder
- 2 red bell peppers
- 1 red onion
- 1 tablespoon olive oil
- 1 cup corn I like fire roasted
- 1 avocado
Dressing
- ½ cup runny tahini I like Soom Foods or the 365 brand
- ¼ cup of water see notes
- 1-2 tbsp hot sauce depending on brand and spice preference
- ½ tsp garlic powder
- Juice from 1/2 lime or lemon
- Salt to taste
- OR 1 batch cashew queso
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Peel the sweet potato and chop into large chunks.
- Add to a bowl and toss with 1 tablespoon of olive oil, paprika, garlic and salt.
- Add to a baking tray lined with parchment paper.
- Slice the onion and peppers into thin strips and add to the baking tray.
- Drizzle on top the 1 tablespoon of olive oil to the onion and pepper.
- Bake for 30 minutes or until the potatoes are easily pierced with a fork.
- During the final 5 minutes, drain the black beans but do not rinse.
- Add to a pan with 1 teaspoon chili powder, salt to taste and cook over low heat until warm.
- Remove the veggies from the oven and assemble your bowls with a bed of rice.
- Top with the roasted veggies, black beans, corn, avocado.
- Whisk all of the ingredients for the dressing together and drizzle on top of the bowls or use my homemade cashew queso. Enjoy!
Notes
The level of spice for this bowl is totally up to you. We all know I'm very sensitive to spice, so the recipe as written isn't too spicy. Feel free to add extra hot sauce or a pinch of cayenne or red pepper flakes as desired.
How much water you need to add to the tahini dressing will depend on the consistency of your tahini as well as how thick/thin you want it to be. The dressing will thicken a bit as it sits, so keep that in mind.
You can keep the skin on the potatoes if desired, but I personally think the texture and feel of the final dish is best when the skins are removed.
Serving: 1bowl / Calories: 503kcal / Carbohydrates: 64g / Protein: 14.5g / Fat: 17.5g / Fiber: 13.6g / Sugar: 5g
