Sweet Potato And Black Bean Burrito Bowl
Simple to whip up and perfect for weeknights 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.
Servings 4 servings
- 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
- 1/4 teaspoon cayenne pepper
- 3 tomatoes chopped
- 1 avocado ripe
- 1 clove garlic
- 2 tablespoons olive oil
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.
Calories: 686kcal | Carbohydrates: 107g | Protein: 15g | Fat: 23g | Saturated Fat: 6g | Sodium: 724mg | Potassium: 1360mg | Fiber: 17g | Sugar: 10g | Vitamin A: 20220IU | Vitamin C: 97mg | Calcium: 103mg | Iron: 4mg