Vegan Burrito Bowls with Black Beans and Sweet Potatoes
Easy, healthy vegan burrito bowls with roasted sweet potatoes, black beans, rice, and dairy-free cashew cream. Perfect for meal prep!
Ingredients
Cilantro-Lime Rice
- 1 cup white or brown rice uncooked
- ½ teaspoon salt
- ½ cup chopped cilantro
- Juice of ½ large lime
Roasted Sweet Potatoes
- 2 large sweet potatoes diced
- 1½ tablespoons olive oil
- 2 chipotle peppers in adobo sauce chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 clove garlic minced
- Juice of ½ lime
- Salt & black pepper to taste
Fajita Peppers & Onions
- 1 medium red onion sliced
- 2 large bell peppers sliced
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1 teaspoon dried oregano
Seasoned Black Beans
- 1 can 14 oz black beans, drained and rinsed
- ¼ cup chopped cilantro
- Juice of ½ lime
- Salt to taste
Optional Toppings
- Romaine lettuce shredded
- Diced avocado or guacamole
- Chopped tomatoes or pico de gallo
- Corn salsa or grilled corn
- Tex-Mex cashew cream
Instructions
Cook the Rice
- Prepare rice according to package directions or use an Instant Pot. Once cooked, fluff and mix with cilantro, lime juice, and salt.
Roast the Sweet Potatoes
- Preheat oven to 425°F. Toss diced sweet potatoes with oil, chipotle peppers, chili powder, cumin, garlic, lime juice, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping once.
Roast Peppers & Onions
- Toss sliced peppers and onions with olive oil, salt, and oregano. Spread on a sheet pan and roast for 15–20 minutes until tender and slightly charred.
Prepare the Black Beans
- Toss rinsed beans with lime juice, cilantro, and salt.
Prep Sauces and Toppings
- Make cashew cream, guac, pico de gallo, and prep any other toppings you'd like.
Assemble the Bowls
- Layer rice, sweet potatoes, black beans, fajita veggies, and toppings in bowls. Finish with a drizzle of cashew cream and extra lime if desired.