A delicious vegan dinner with spiced sweet potatoes, black beans, corn, red pepper, jalapenos and cilantro lime rice. So much flavor that you wouldn’t even miss the cheese in this Sweet Potato Burrito Bowl!

Whew! We made it to Friday! This week felt a little long, just me? Maybe, because I was really caught up last weekend so didn’t really get the time to relax and then the new week started. I guess I will simply unwind and do nothing for the next 2 days. Maybe catch up on some TV shows and of course do some grocery shopping [read: LOT of grocery shopping!]. Anyway since it’s Friday and Friday calls for quick dinner, today I am sharing with you this super delicious and easy sweet potato burrito bowl. I am really excited and happy to share this recipe with you guys today because this burrito bowl turned out so good, like so so good! In fact it’s so flavorful that you wouldn’t even miss the cheese and cream in it!

I love love sweet potatoes. Did I tell you that I love sweet potatoes? Okay I am sure you get it now. I think they are one of those things which do not need any seasoning to taste good. They are so delicious on their own, just roast them in the oven, sprinkle some salt and lime juice and eat them – so good. I eat them that way a lot. However sometimes I like to go an extra mile and make these burrito bowls. The ingredient list for this recipe might look long but trust me it’s super easy to make. All you have to do it is dump everything together and roast in the oven. While the veggies are in the oven, cook the rice and then just put everything together and eat. Super simple!

Let’s see what all I used in this burrito bowl – of course it has sweet potatoes, then red pepper, onion, sweet corn, black beans, jalapenos and cilantro. I used a number of spices here, the spice level was perfect for me however if you think it’s little too hot for your taste you can simply skip the cayenne. I would highly recommend using all the spices mentioned in the recipe though!

Usually burrito bowls are topped with guacamole, cheese, sour cream etc. I did use my chunky guacamole and salsa on top however I skipped the cheese and cream. 2 reasons for that – 1. I didn’t have any cheese or sour cream at home and 2. I don’t like cheese or sour cream in my burrito bowls! Whenever I go to Chipotle I always ask them to skip the cream and cheese, it’s not about the calories, it’s just that I am more of a veggie person and so I like it that way. Feel free to add cheese, sour cream or any other topping of your choice here.

Method

Peel and dice the sweet potatoes and transfer to a bowl. Add to it chopped onion, diced bell pepper, chopped jalapeno and chopped garlic.

Now add cumin powder, smoked paprika,, 1/2 teaspoon salt and 1.5 tablespoon olive oil. Toss everything together.

Dump the mixture on to a baking tray lined with parchment paper. Bake at 425 F degrees for 17-18 minutes, tossing the veggies once in between. The veggies should remain little firm.

Transfer the roasted veggies to a bowl.

Add black beans and sweet corn to it.

Add chopped cilantro and squeeze in some lime juice. Set aside.



Now make the rice by mixing together rice with double the amount of water in a pan on medium heat. Add 1/2 teaspoon of oil and let it all come to a boil. Once the mixture boils, lower the heat to medium, cover and let cook till rice is done. Mine was done in 12 minutes. It may take more or less time depending on type of rice you are using.

Once the rice is cooked, I like to spread it on a parchment paper so that it cools down quickly and also if there’s any moisture it will dry out.

In a pan heat 1.5 tablespoon of oil. Add chopped garlic [this is optional] and saute for a minute or till garlic just starts turning brown. Add the rice, salt to the pan and mix. Remove from heat, add chopped cilantro and lime juice.



To make the burrito bowl, add the cilantro lime rice to the bowl and then place the roasted sweet potato and veggies on top. And then top with guacamole, salsa or any other topping of your choice. Suggested topping: sour cream, cheese, lettuce etc. You can also serve them with some corn chips!

* This recipes make enough veggies to make 4-5 burrito bowls. Also the leftovers will keep well in the refrigerator for 4-5 days.

* Suggested toppings: sour cream, cheese [optional, I did not use]

Vegan Sweet Potato Burrito Bowls Manali Delicious Sweet Potato Burrito Bowl with spiced sweet potatoes, black beans, corn, red pepper, jalapenos and cilantro lime rice! So flavorful & vegan! Print Recipe Pin Recipe Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Servings 3 Calories 679 kcal Ingredients 1x 2x 3x Sweet Potato Burrito Bowl 3 sweet potatoes [660 grams] cubed

2 jalapenos [65 grams] chopped

1 large red pepper [250 grams] diced

4 garlic pods chopped

1 small red onion diced [1/2 cup diced red onion]

1/2 cup sweet corn

1/2 cup black beans

1/4 cup chopped cilantro

1.5 tablespoon olive oil

1 teaspoon cumin powder

1/2 teaspoon smoked paprika

1/4 teaspoon black pepper powder

1/4 teaspoon cayenne pepper

1/4 teaspoon ancho chile pepper [or chipolte chile pepper]

1/2 teaspoon salt

juice of 1 lime Cilantro Lime Rice 1.5 cups jasmine or long-grain rice

3 cups water

1/4 cup chopped cilantro

1 teaspoon finely chopped garlic [optional]

1.5 tablespoons oil + 1/2 teaspoon oil to be added while cooking the rice

juice of 1 lime

1/2 teaspoon salt topping guacamole

salsa Instructions Roast the veggies Peel and dice the sweet potatoes and transfer to a bowl. Add to it chopped onion, diced bell pepper, chopped jalapeno and chopped garlic.

Now add cumin powder, smoked paprika,, 1/2 teaspoon salt and 1.5 tablespoon olive oil. Toss everything together.

Dump the mixture on to a baking tray lined with parchment paper. Bake at 425 F degrees for 17-18 minutes, tossing the veggies once in between. The veggies should remain little firm.

Transfer the roasted veggies to a bowl and add black beans and sweet corn to it.

Add chopped cilantro and squeeze in some lime juice. Set aside. Make the rice While the veggies are in the oven, make the rice by mixing together rice with double the amount of water in a pan on medium heat. Add 1/2 teaspoon of oil and let it all come to a boil. Once the mixture boils, lower the heat to medium, cover and let cook till rice is done. Mine was done in 12 minutes. It may take more or less time depending on type of rice you are using.

Once the rice is cooked, I like to spread it on a parchment paper so that it cools down quickly.

In a pan heat 1.5 tablespoon of oil. Add chopped garlic [this is optional] and saute for a minute or till garlic just starts turning brown. Add the rice, salt to the pan and mix. Remove from heat, add chopped cilantro and lime juice. Make the burrito bowl To make the burrito bowl, add the cilantro lime rice to the bowl and then place the roasted sweet potato and veggies on top. And then top with guacamole, salsa or any other topping of your choice. Suggested topping: sour cream, cheese, lettuce etc. Nutrition Calories: 679 kcal Carbohydrates: 121 g Protein: 13 g Fat: 15 g Saturated Fat: 1 g Sodium: 871 mg Potassium: 890 mg Fiber: 10 g Sugar: 10 g Vitamin A: 20375 IU Vitamin C: 71.3 mg Calcium: 102 mg Iron: 3.1 mg Tried this recipe? Mention @cookwithmanali or tag #cookwithmanali

Sweet Potato Burrito Bowl