Vegan Sweet Potato Burrito Bowl
Serves 4
15 mins prep
30 mins cook
45 mins total
This sweet potato black bean vegan burrito bowl is the ultimate dinner for a flavorful weeknight meal and is perfect for meal prep! It's loaded with flavor, naturally gluten free and made ultra delicious with a spicy tahini dressing.
Sweet Potatoes
Bowl
Dressing
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Preheat the oven to 400 degrees Fahrenheit.
Peel the sweet potato and chop into large chunks.
Add to a bowl and toss with 1 tablespoon of olive oil, paprika, garlic and salt.
Add to a baking tray lined with parchment paper.
Slice the onion and peppers into thin strips and add to the baking tray.
Drizzle on top the 1 tablespoon of olive oil to the onion and pepper.
Bake for 30 minutes or until the potatoes are easily pierced with a fork.
During the final 5 minutes, drain the black beans but do not rinse.
Add to a pan with 1 teaspoon chili powder, salt to taste and cook over low heat until warm.
Remove the veggies from the oven and assemble your bowls with a bed of rice.
Top with the roasted veggies, black beans, corn, avocado.
Whisk all of the ingredients for the dressing together and drizzle on top of the bowls or use my homemade cashew queso. Enjoy!
