Vegan Sweet Potato Burrito Bowl (Printable Version)
Roasted sweet potatoes with black beans and fresh vegetables over zesty lime rice
# Ingredient List:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes, peeled and diced (approximately 1.5 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Lime Rice
08 - 1 cup long-grain rice (white or brown)
09 - 2 cups water
10 - 1 tablespoon fresh lime juice
11 - 2 tablespoons fresh cilantro, chopped
12 - 1/2 teaspoon salt
→ Seasoned Black Beans
13 - 1 can (15 ounces) black beans, drained and rinsed
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon salt
→ Fresh Toppings
17 - 1 cup cherry tomatoes, halved
18 - 1 cup corn kernels (fresh or thawed frozen)
19 - 1 ripe avocado, sliced
20 - 1/2 red onion, thinly sliced
21 - 1/4 cup fresh cilantro, chopped
22 - 1 fresh lime, cut into wedges
23 - Vegan sour cream or cashew crema (optional)
# Step-by-Step Instructions:
01 - Preheat oven to 425°F.
02 - Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and black pepper on a rimmed baking sheet. Arrange in a single layer and roast for 25 to 30 minutes, stirring halfway through cooking, until golden brown and tender when pierced with a fork.
03 - Rinse rice under cold running water until water runs clear. Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Add rice, reduce heat to low, cover tightly, and simmer until liquid is absorbed and rice is tender (12 minutes for white rice, 35 minutes for brown rice). Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in lime juice and chopped cilantro.
04 - Combine drained black beans, cumin, smoked paprika, and salt in a small skillet over medium heat. Cook, stirring occasionally, for 3 to 4 minutes until heated through.
05 - Halve cherry tomatoes. Slice avocado and red onion. Chop additional cilantro. Cut lime into wedges for serving.
06 - Divide lime rice evenly among four bowls. Arrange roasted sweet potatoes, warmed black beans, cherry tomatoes, corn, avocado slices, and red onion on top. Garnish with fresh cilantro and lime wedges. Serve with vegan sour cream or cashew crema if desired.
# Tips from hearthlykitchen:
01 -
- Everything comes together on one sheet pan while the rice simmers away, making it perfect for those nights when you want something nourishing but do not have the energy for complicated cooking
- The combination of smoky roasted sweet potatoes with bright lime kissed rice creates this incredible sweet and savory balance that keeps everyone coming back for seconds
02 -
- I learned the hard way that overcrowding the baking sheet creates steamed potatoes instead of roasted ones, so use two sheets if needed
- The lime juice must be added to rice after it finishes cooking, otherwise it interferes with how the grains absorb water
03 -
- Let the roasted potatoes cool slightly on the baking sheet before serving, they develop the best texture that way
- Warm your bowls before assembling if you want restaurant style presentation that keeps everything hot longer