Description
Discover how to make a delicious Vegan Sweet Potato Burrito Bowl with our step-by-step easy to make recipe, packed with roasted sweet potatoes and fresh toppings. Get the best flavor with this simple guide to a satisfying plant-based meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed (½-inch)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 cup uncooked quinoa or brown rice
- 2 cups water or vegetable broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup fresh or frozen corn kernels
- 1 large avocado, diced
- ½ cup store-bought salsa or pico de gallo
- ¼ cup chopped fresh cilantro
- 2 tbsp finely diced red onion
- 2–3 tbsp fresh lime juice
- Optional: vegan sour cream or cashew cream for serving
- Optional: crumbled tortilla chips for crunch
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- Cook quinoa or rice: Combine grain with water/broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer according to package instructions (quinoa ~15 mins, brown rice ~30-40 mins). Fluff with a fork.
- Warm black beans in a small saucepan or microwave. Prepare all fresh toppings: dice avocado, chop cilantro and red onion.
- Assemble bowls: Start with a base of cooked grain, then add black beans, roasted sweet potatoes, corn, diced avocado, and salsa.
- Finish with a generous squeeze of fresh lime juice, a sprinkle of cilantro and red onion. Add optional vegan sour cream/cashew cream and crumbled tortilla chips if desired. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes