Description
A flavorful and nutritious Vegan Sweet Potato Burrito Bowl that can be prepared in under 30 minutes, featuring roasted sweet potatoes, beans, and grains.
Ingredients
Scale
- 1 large sweet potato, diced
- 1 cup cooked brown rice or quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- Lime juice, to taste
- Salt and pepper, to taste
- Optional toppings: salsa, vegan sour cream, or hot sauce
Instructions
- Preheat your oven to 425°F.
- Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet.
- Roast the sweet potatoes for about 20-25 minutes, flipping halfway through.
- Combine the cooked rice or quinoa, black beans, corn, diced red onion, and cilantro in a large bowl.
- Add the roasted sweet potatoes to the bowl and mix gently.
- Serve the mixture topped with sliced avocado, halved cherry tomatoes, and a drizzle of lime juice.
Notes
Ensure sweet potatoes are evenly diced for uniform cooking. Adjust lime juice, salt, and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg