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.
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).
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.