Vegan Sweet Potato Burrito Bowl
This sweet potato black bean vegan burrito bowl is the ultimate dinner for a flavorful weeknight meal and is perfect for meal prep! It's loaded with flavor, naturally gluten free and made ultra delicious with a spicy tahini dressing.
INGREDIENTS
Bowl:
- 1/2 batch cilantro lime rice
- 1 large sweet potato (or 2 smaller)
- 1 tsp paprika
- 1/2 tsp garlic powder
- 2 tbsp olive oil (divided)
- 1/2 tsp sea salt
- 1 can black beans
- 1 tsp Mexican chili powder (can sub for regular chili powder)
- 2 red bell peppers
- 1 red onion
- 1 cup cooked corn (I like fire roasted)
- 1 avocado
Dressing:
- 1/2 cup runny tahini (I like Soom Foods or the 365 brand)
- 1/4 cup of water (see notes)
- 1-2 tbsp hot sauce (depending on brand and spice preference)
- 1/2 tsp garlic powder
- Juice from 1/2 lime or lemon
- Salt to taste
INSTRUCTIONS
- Preheat the oven to 400 degrees Fahrenheit.
- Peel the sweet potato and chop into large chunks. Add to a bowl and toss with 1 tbsp of olive oil, paprika, garlic and salt.
- Add to a baking tray lined with parchment paper. Slice the onion and peppers into thin strips and add to the baking tray.
- Drizzle on top the final tbsp of olive oil to the onion and pepper. Bake for 30 minutes or until the potatoes are easily pierced with a fork.
- During the final 5 minutes, drain the black beans but do not rinse. Add to a pan with 1 tsp chili powder, salt to taste and saute to make them warm.
- Remove the veggies from the oven and assemble your bowls with a bed of rice.
- Top with the roasted veggies, black beans, corn, avocado.
- Whisk all of the ingredients for the dressing together and drizzle on top of the bowls.
Source Reipes Here
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