Description
Vegan Burrito Bowls with Black Beans and Sweet Potatoes are a vibrant, nutritious meal that delivers on flavor while being entirely plant-based. This delightful dish combines roasted sweet potatoes, protein-packed black beans, and a zesty cashew sauce to create a satisfying bowl that’s perfect for lunch or dinner. Whether you’re meal prepping for the week or looking for a quick dinner option, these burrito bowls can be customized with your favorite toppings. Ready in just 35 minutes, they are as versatile as they are delicious. Enjoy the heartiness of this vegan recipe that promises to fill you up without weighing you down.
Ingredients
Scale
- 1 cup uncooked white or brown rice
- 2 large sweet potatoes
- 14 oz can black beans
- 1 medium red onion
- 2 large bell peppers
- Olive oil and spices (cumin, chili powder)
- Fresh cilantro and lime juice
Instructions
- Preheat the oven to 425ºF.
- Cook rice according to package directions.
- Toss diced sweet potatoes with olive oil, spices, and lime juice; roast for 20-25 minutes.
- Slice bell peppers and onions; toss with olive oil and seasonings; roast until tender (~15-20 minutes).
- Season black beans with cilantro, lime juice, and salt.
- Assemble bowls: start with rice, then layer sweet potatoes, black beans, roasted veggies, and desired toppings.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 16g
- Protein: 15g
- Cholesterol: 0mg