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Vegan Sweet Potato Burrito Bowl

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 550
A vibrant and hearty vegan burrito bowl featuring roasted sweet potatoes, peppers, black beans, and fresh toppings, perfect for a nutritious meal.

Ingredients

Vegetables

  • 1 large sweet potato (peeled and chopped)
  • 1 tablespoon olive oil (divided)
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 1 can black beans (drained, do not rinse)
  • 1 teaspoon Mexican chili powder
  • 2 red bell peppers (sliced into thin strips)
  • 1 red onion (sliced into thin strips)
  • 1 tablespoon olive oil (for roasting)
  • 1 cup corn (fire roasted preferred)
  • 1 avocado (sliced or diced)
  • 0.5 cup runny tahini (e.g., Soom Foods or 365 brand)
  • 0.25 cup water (see notes)
  • 1-2 tbsp hot sauce
  • 0.5 tsp garlic powder
  • 1/2 lime or lemon juice (from half lime or lemon)
  • to taste salt

Optional

  • 1 batch cashew queso

Instructions 

  • Preheat oven to 400°F (200°C). Peel and chop sweet potato, toss with 1 tbsp olive oil, paprika, garlic powder, and salt. Roast for 30 minutes.
  • Slice onion and peppers, add to tray with olive oil, and roast for 25 minutes.
  • Drain black beans; heat with chili powder and salt until warm. Assemble bowls with rice, roasted veggies, beans, corn, and avocado. Whisk dressing ingredients and drizzle over bowls or add cashew queso. Enjoy!

Notes

Feel free to customize with your favorite toppings or add hot sauce for extra flavor.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Vegan
Keyword: Sweet Potato