Vegan Sweet Potato Burrito Bowl Recipe
Discover the best Vegan Sweet Potato Burrito Bowl Recipe. This easy, hearty bowl features roasted sweet potatoes, black beans, and a creamy cilantro lime dressing. Perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-Inspired
- Diet: Vegan
Ingredients
– 2 large sweet potatoes, peeled and cut into 1/2 inch cubes
– 2 tablespoons olive oil
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1/2 cup raw cashews, soaked in hot water for 15 minutes
– 1/4 cup water
– 1/4 cup fresh lime juice (about 2 limes)
– 1/4 cup packed fresh cilantro leaves
– 1 small clove garlic
– 1/2 teaspoon salt
– 1/4 teaspoon ground cumin
– 1 cup dry brown rice or quinoa, cooked according to package directions
– 1 can (15 ounces) black beans, rinsed and drained
– 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
– 1 ripe avocado, sliced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup fresh cilantro, chopped
– Lime wedges, for serving
Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Toss sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on baking sheet.
3. Roast for 25 to 30 minutes, flipping halfway, until tender and caramelized.
4. While potatoes roast, blend soaked cashews, water, lime juice, cilantro, garlic, salt, and cumin until smooth. Set dressing aside.
5. Cook rice or quinoa according to package directions. Warm black beans and corn.
6. Assemble bowls with rice, sweet potatoes, black beans, corn, avocado, tomatoes, and dressing. Garnish with cilantro and serve with lime.
Notes
For a nut free dressing, substitute cashews with 1/4 cup raw sunflower seeds or plain vegan yogurt. Store components separately in the fridge for up to 4 days.