Vegan Sweet Potato Burrito Bowl
Experience a burst of flavors and textures with this Vegan Sweet Potato Burrito Bowl. Featuring roasted sweet potatoes, protein-packed black beans, and creamy avocado, this vibrant dish is not only aesthetically pleasing but also packed with nutrients. Perfect for a quick weeknight dinner or meal prep, it’s a delightful way to enjoy wholesome ingredients in one bowl!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), cubed
- 1 cup black beans (canned, drained, and rinsed)
- 1 cup quinoa (uncooked)
- 1 red bell pepper, diced
- 1 ripe avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tbsp olive oil
- Salt and pepper to taste
- – Optional spices: cumin and paprika for roasting
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cubed sweet potatoes in olive oil, salt, pepper, and optional spices. Spread them evenly on the prepared baking sheet.
- Roast sweet potatoes for about 25-30 minutes until golden brown and fork-tender, stirring halfway through.
- While the sweet potatoes roast, rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups vegetable broth or water. Bring to a boil, then reduce heat and simmer covered for about 15 minutes until fluffy.
- Assemble each bowl by layering quinoa at the bottom followed by roasted sweet potatoes, black beans, diced red bell pepper, and sliced avocado.
- Drizzle lime juice over each bowl and garnish with chopped cilantro before serving.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 510
- Sugar: 4g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg