Vegan Sweet Potato And Black Bean Burrito Bowl
Simple to whip up and perfect for weeknights (just like the recipes in the Busy Moms Cookbook!), this vegan sweet potato burrito bowl is quick comfort food! Made with roasted sweet potatoes and avocado dressing this vegan dinner idea is perfect for meatless Monday. Naturally, gluten-free this vegan burrito bowl also makes for a killer meal prep recipe.
Bowls have become a staple in our house because in my opinion.. everything tastes better in a bowl! My husband disagrees of course and for some insane reason thinks that bowls are only for cereal. Seriously, nothing else. He even eats pasta off a plate. He is wrong 😛
I love this vegan sweet potato burrito bowl because it's so full of color! Color not only makes a dish more appetizing but it also provides you with a variety of nutrients too. Plus, it makes for a super tasty Meatless Monday dish which is always a nice switch up!
Don't want to read? JUMP to the recipe.
Why You'll Love The Vegan Burrito Bowl
Once I started getting more into bowls, I purchased the book "Whole Bowls" by Alison Day and realized just how awesome roasted sweet potatoes are.
They work beautifully to bring flavor to a bowl and also a little sweetness. When roasted they almost caramelize and it makes them delicious. The truth is unless they're roasted I'm not actually a huge fan of sweet potatoes- crazy right?? Though I do sub them into this pumpkin pie smoothie from time to time.
This sweet potato and black bean burrito bowl is a win because:
- it's a super practical meal prep recipe
- you can customize it based on your likes/dislikes
- loaded with flavor and plant-based protein
Rotating Roasted Veggies- Do I need To Use Peppers?
It's the sweet potatoes that make this burrito bowl super tasty. When roasted, they almost caramelized in the oven. And while I love the flavor combo of this vegan burrito bowl it's also possible to do with any veggies you like- not just peppers.
Use what you have! Roasted sweet potato works perfectly with roasted cauliflower, Brussels or anything else you happen to have in your fridge. So, don't feel limited.
Protein Choices
While this vegan burrito bowl is loaded with plant-based protein from the combo of rice and beans (which complement each other in the protein department) I understand you may need a little more.
If you want to bump it up a bit, adding any of the following ingredients both increases the protein as well as the flavor:
- hemp hearts (11g protein/2 tablespoons)
- maple tempeh
- fried tofu
Busy Mom Hack
The first step to keeping life simple: ALWAYS having rice cooked in the fridge (or noodles). Truly, this step alone saves you oodles of time throughout your week.
Personally, I double batch rice so that there's always some in the fridge for speedy recipes throughout the week. We practically live off roasted veggies so whenever you're cooking some, double.
How To Make This Bowl Whole30
This vegan sweet potato and black bean burrito bowl is rice-based. Thus, it's heavy for some. If you're looking to make this burrito bowl paleo or even whole30, simply swap the rice out for cauliflower rice.
The flavor remains but the bowl itself is a bit lighter. And you add in an extra veggie 😉
Burrito Bowl Dressing: Avocado + Garlic
This perk of this sweet potato burrito bowl is that it's topped with super yummy, creamy avocado! dressing.
I love avocado dressing and could pretty much put that sh** on everything. It makes the vegan burrito bowl flavorful and gives it a nice dose of healthy fats! So basically, don't skip it.
Avocados are one of the top-rated health-foods and are extremely versatile (they even work for chocolate pudding).
In fact, avocados are one of the top three foods I recommend every toddler has in their diet.
Don't have access to fresh ones? No problem! If you thaw the frozen ones enough to blend, this recipe still works 😉
Add Ons
While this sweet potato burrito bowl is flavorful on its own, topping it with a few extras doesn't hurt. We like to add any of the following:
- green onion
- squirt of lime
- salsa
- kimchi
Easy, Weeknight Dinner Recipes In JUST 30 Minutes
If you're anything like myself, the question "what's for dinner tonight" kills you. Honestly, how often can that be asked?! Similarly, coming home from a long day only to spend another hour in the kitchen is impractical and eye twitchy.
I solved that problem by rounding up the easiest (but still super healthy!) dinner ideas that come together in under thirty minutes.
If you’re looking for even easier, healthy dinner recipes, check out The Busy Moms E-Cookbook,- simple dinners for busy moms where I’ve gathered 30 healthy dinner recipes that can be made in thirty minutes or less. From easy vegan tacos to beef and quinoa chili, simple chicken pasta to a bok choy and mushroom bowl. Likewise, these dinner recipes share a few things in common:
- They are healthy and simple to make
- All of the recipes are dairy-free (or can easily be made dairy-free)
- The majority of the recipes are gluten-free
- All of the recipes are real-food based and focus on nutrients not fillers
- They’re all tasty!
To make dinner-time even LESS stressful, I’ve also included several bonus tips on food prep, pantry staples and how to make healthy eating simple. Grab your copy of The Busy Mom’s E-Cookbook
Kitchen Tools You May Find Helpful
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Sweet Potato And Black Bean Burrito Bowl
Equipment
- Cooking pan
- Baking tray
Ingredients
- 2 sweet potatoes peeled and cut into small chunks
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 3 cups basmati rice cooked
- 1 can black beans rinsed
- 2 bell peppers sliced thinly
- 1 tablespoon coconut oil
- 2 tablespoons chili powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 3 tomatoes chopped
- 1 avocado ripe
- 1 clove garlic
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425 degrees. Place sweet potatoes in a bowl and toss with olive oil and sea salt.
- Line a baking tray with tinfoil and spread out the sweet potatoes. Cook for 24-26 minutes turning once halfway through. Potatoes should be tender.
- In the meantime...
- Heat a pan over medium to high heat and add in the coconut oil. Once hot, add in the bell peppers and sauté for three minutes. Toss in the chili powder, paprika, and cayenne. Toss to combine and cook 2-5 more minutes (cook until preferred density. If you like them still crunchy cook until heated through. Or, if you want them soft, cook longer).
- Make the avocado dressing: in a mini blender combine the avocado, garlic, lemon juice and olive oil. Blend until smooth.
- Assemble to the bowl: place rice on the bottom and top with peppers, tomatoes, black beans, and sweet potatoes. Drizzle the 1-1.5 tablespoons of avocado dressing on top.
Notes
Nutrition
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This meatless, vegan dinner bowl makes an easy dinner and a nutrient filed one. It's filled with color and nutrient-dense ingredients. It's perfect for growing kids and busy families. A comforting, delicious, and simple bowl- it'll become a staple in your recipe repertoire in no time!
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