A hearty and colorful vegan burrito bowl made with roasted sweet potatoes, seasoned black beans, grains, and a creamy avocado lime dressing. Perfect for meal prep or clean eating dinners.
Roasted Sweet Potatoes:
2 medium sweet potatoes, peeled and diced
1 tbsp olive oil
½ tsp cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp chili powder
½ tsp salt
Other Bowl Ingredients:
3 cups cooked quinoa, brown rice, or cauliflower rice
1½ cups black beans
1 cup corn
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
1 avocado, sliced or mashed
1 cup shredded lettuce or greens
Fresh cilantro, for garnish
Lime wedges, for serving
Avocado Lime Sauce (Optional):
1 ripe avocado
Juice of 1 lime
1 garlic clove
1–2 tbsp olive oil or water
Salt to taste
Preheat oven to 425°F. Toss diced sweet potatoes with oil and spices. Roast 25–30 mins, flipping once.
Warm black beans in skillet with a bit of oil, cumin, and salt.
Prepare grain of choice and chop fresh veggies.
Make sauce by blending all ingredients until smooth.
Assemble bowls with grain, sweet potatoes, beans, veggies, and toppings. Drizzle sauce on top.
Serve warm or chilled with lime wedges.
Customize with your favorite toppings. Store components separately for best meal prep results.