Description
Experience the vibrant flavors of this Vegan Sweet Potato Burrito Bowl, a hearty and colorful dish packed with nutritious ingredients that make every bite delightful.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 cup fresh corn (or frozen)
- 1 ripe avocado, sliced
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper until well coated. Spread them evenly on the baking sheet.
- Roast sweet potatoes in the oven for about 25 minutes or until fork-tender and slightly caramelized.
- While sweet potatoes roast, combine black beans with lime juice, chopped cilantro, salt, and pepper in a small bowl. Mix well.
- Dice red bell pepper and slice avocado for topping.
- Once sweet potatoes are done, layer them in a bowl with black beans, corn, diced bell peppers, and avocado slices. Garnish with extra cilantro and drizzle with lime juice before serving.
Nutrition
- Serving Size: 1 burrito bowl (approx. 350g)
- Calories: 320
- Sugar: 5g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 10g
- Cholesterol: 0mg
Keywords: You can substitute sweet potatoes for butternut squash or zucchini for added variety. Add jalapeños or hot sauce if you prefer more heat in your bowl. This dish is excellent for meal prep; store components separately in airtight containers for easy assembly throughout the week.