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 substitute regular chili powder)
- 2 red bell peppers
- 1 red onion
- 1 tablespoon olive oil
- 1 cup corn (preferably fire roasted)
- 1 avocado
Dressing
- ½ cup runny tahini (recommend Soom Foods or 365 brand)
- ¼ cup water (see notes)
- 1-2 tablespoons hot sauce (adjust according to brand and spice preference)
- ½ teaspoon garlic powder
- Juice from ½ lime or lemon
- Salt to taste
- OR 1 batch cashew queso (optional alternative dressing)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Sweet Potatoes: Peel the sweet potato and chop it into large chunks to ensure even roasting.
- Toss Sweet Potatoes: In a bowl, toss the sweet potato chunks with 1 tablespoon of olive oil, paprika, garlic powder, and salt to coat them evenly.
- Prepare Baking Tray: Line a baking tray with parchment paper and spread the seasoned sweet potatoes onto it.
- Slice Vegetables: Slice the red onion and red bell peppers into thin strips and add them to the same baking tray with the sweet potatoes.
- Add Oil to Veggies: Drizzle 1 tablespoon of olive oil over the onion and peppers, tossing gently to coat.
- Roast Vegetables: Bake the sweet potatoes, onions, and peppers for 30 minutes or until the sweet potatoes are tender and easily pierced with a fork.
- Heat Black Beans: In the last 5 minutes, drain (but do not rinse) the black beans. Add them to a pan with 1 teaspoon chili powder, salt to taste, and warm over low heat.
- Assemble Bowls: Remove the roasted vegetables from the oven. Prepare your bowls starting with a bed of cilantro lime rice or cauliflower rice, then top with roasted veggies, warmed black beans, corn, and sliced avocado.
- Prepare Dressing: Whisk together tahini, water, hot sauce, garlic powder, lime juice, and salt until smooth. Drizzle over the assembled bowls, or alternatively, use homemade cashew queso as a dressing.
- Serve and Enjoy: Serve immediately and enjoy your flavorful vegan sweet potato burrito bowl!
Notes
- Adjust the amount of water in the tahini dressing to achieve your preferred consistency.
- The black beans should be warmed with chili powder to enhance flavor but not overcooked to retain texture.
- For a lower-carb option, opt for Mexican cauliflower rice instead of cilantro lime rice.
- You can substitute hot sauce varieties depending on your spice tolerance.
- Cashew queso provides a creamy alternative for the tahini dressing if preferred.
- This recipe is naturally gluten-free and vegan, making it suitable for various dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Gluten Free, Vegan
