Vegan Sweet Potato Burrito Bowl (Print View)
Roasted sweet potatoes, seasoned black beans, and brown rice topped with fresh avocado, tomatoes, and cilantro for a hearty plant-based meal.
# What You Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ Burrito Bowl Base
08 - 1 cup uncooked brown rice
09 - 2 cups water
10 - 1/2 teaspoon salt
→ Black Bean Mix
11 - 1 (15 oz) can black beans, drained and rinsed
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon garlic powder
15 - Salt and black pepper to taste
→ Fresh Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 cup corn kernels, fresh or thawed
18 - 1 large avocado, diced
19 - 1/4 cup red onion, finely diced
20 - 1/4 cup fresh cilantro, chopped
21 - 1 lime, cut into wedges
→ Optional Garnishes
22 - Vegan sour cream or plain coconut yogurt for drizzling
23 - Hot sauce to taste
# How to Make It:
01 - Preheat oven to 425°F. Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper in a large bowl. Spread evenly on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender when pierced with a fork.
02 - Rinse brown rice thoroughly under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 30-35 minutes until all liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
03 - Combine drained black beans, cumin, smoked paprika, garlic powder, salt, and pepper in a small saucepan over medium heat. Stir frequently and cook for 3-5 minutes until beans are heated through and fragrant. Adjust seasoning to taste.
04 - While rice and beans cook, prepare all fresh toppings. Halve cherry tomatoes, dice avocado into 1/2-inch pieces, finely dice red onion, roughly chop cilantro, and cut lime into 8 wedges. Keep components separate for assembly.
05 - Divide cooked brown rice evenly among 4 serving bowls. Arrange roasted sweet potatoes, seasoned black beans, cherry tomatoes, corn, avocado, red onion, and cilantro in sections over the rice. Drizzle with vegan sour cream or coconut yogurt if using, and serve with lime wedges and hot sauce on the side.
# Expert Tips:
01 -
- Everything happens on one sheet pan and one stove, leaving you with minimal cleanup
- The roasted sweet potatoes get all caramelized and sweet while the spices give them this smoky depth that makes the whole bowl sing
02 -
- Do not crowd the sweet potatoes on the baking sheet or they will steam instead of roast
- Let the rice rest covered for 5 minutes after cooking for the fluffiest texture
03 -
- Double the roasted sweet potatoes and keep them for snacking all week
- Massaging the avocado with a little lime juice keeps it greener longer