If you want to have a cozy weeknight meal and impeccable meal prep choosing this sweet potato black bean vegan burrito bowl dish! it’s much with aroma, unstored gluten-free and so delicious with a spicy tahini sauce.
With perfectly roasted sweet potatoes, warm black beans, caramelized onions, cilantro lime rice, creamy avocado, all smothered in a spicy tahini dressing. Will you feel how good that sounds?
I am sure that you all know my other buddha bowl style recipes such as sesame chickpeas, sweet potato chickpea buddha bowl and orange chickpeas so you will love this recipe. I can’t wait for you to try it seriously.
Because of good conserved food, this dish is a perfect recipe for meal prep. In addition, It’s loaded with aroma, vegan, gluten-free and might be one of my favorite burrito bowl recipes as yet.
If you’re searching something quicker and take a bit of prep let’s try my 20 mins burrito bowls!
How to make this recipe
To begin with, peel the sweet potato and chop into large chunks. If you like you can keep its skin but I’d rather the texture without it.
Put it in a bowl and mix with 1 tbsp of olive oil, paprika, garlic and salt. Getting it to a baking tray lined with pad paper.
Add to the baking tray the onion and peppers into thin strips.
Drizzle on top the final tbsp of olive oil to the onion and pepper. Bake for 30 minutes or until the potatoes are easily pierced with a fork.
Within the final 5 mins, you can drain the black beans but do not rinse. Put a wok 1 sp chili powder, salt to just enough and stir-fry to make them warm.
Take the veggies out of the oven and line your bowels up a bed of rice. Cover with the roasted greens, black beans, corn, and avocado.
Mix all of the ingredients for sauce together and drizzle uper top of the bowls.
Do you serve this recipe hot or cold?
I highly recommend serving this vegan burrito warm, although it’d still be tasty cold! If you’re serving them cold, I’d suggest making them more of a burrito salad. Is that another choice? Well, now I figure maybe it’s kind of like a taco salad? Genuinely, I have no idea what is different.
If it’s warm, I’d rather use cilantro lime rice (or cauliflower rice inspired Mexican) as the background of the recipe and layering on all of the other ingredients on top.
After that, I usually drizzle on the sauce and blend them so the aroma is well combined.
Frequently asked questions
Once prep, does it keep? This recipe will preserve food preservation in the fridge for 5 days. It reheats for good. Just toss all things in a wok on the stove or in the microwave oven until it’s warm.
Is it spicy? It’s up to you about the level of spice. All of you know I’m very susceptible to spice, so this recipe as written isn’t so spicy. Take it easy to put extra hot dressing or a little cayenne or red pepper flakes as you like.
Can I use other greens? Absolutely, Feel free to add in some romaine lettuce, other peppers or even roasted cauliflower. Both the red onion and red bell peppers can be supplementary other color onions/peppers, but one of the most flavorful when you bake is the red ones which is why I use them regularly.
Pro tip: It depends on the consistency/ brand of your tahini you put water that you need in dressing and how thick/thin you want as well. The sauce will thicken a bit as it freezes and reminds you.
They completely can be customizable, that’s a great thing about vegan burrito bowls. You can put in a bit of salad, leave out the corn, throw in some baked tofu or crispy lettuce, use cauliflower rice, it’s totally depend on you.
Try these next!
- Easy Vegan Chana Masala
- Easy Stovetop Bean and Lentil Chili
- Chipotle Sofritas Tofu
- General Tso’s Chickpea Stir Fry
- Spicy Baked Tofu Burrito Bowl
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Vegan Sweet Potato Burrito Bowl
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.
Ingredients of a bowl
- ½ batch cilantro lime rice or mexican cauliflower rice
- 1 large sweet potato or 2 smaller
- 1 tsp paprika
- ½ tsp garlic powder
- 2 tbsp olive oil divided
- ½ tsp sea salt
- 1 can black beans
- 1 tsp Mexican chili powder can sub for regular chili powder
- 2 red bell peppers
- 1 red onion
- 1 cup cooked corn I like fire roasted
- 1 avocado
- ½ tsp garlic powder
- Juice from 1/2 lime or lemon
- Salt to taste
- OR 1 batch cashew queso
- ½ cup runny tahini I like Soom Foods or the 365 brand
- ¼ cup of water see notes
- 1-2 tbsp hot sauce depending on brand and spice preference
Preheat the oven to 400 degrees Fahrenheit.
Peel the sweet potato and chop into large chunks.
Add to a bowl and toss with 1 tbsp 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 final tbsp of olive oil to the onion and pepper.
During the final 5 minutes, drain the black beans but do not rinse.
Add to a pan with 1 tsp chili powder, salt to taste and saute to make them 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. Enjoy!
The level of spice for this bowl is totally up to you. We all know I’m very sensitive to spice, so the recipe as written isn’t too spicy. Feel free to add extra hot sauce or a pinch of cayenne or red pepper flakes as desired.
How much water you need to add to the tahini dressing will depend on the consistency of your tahini as well as how thick/thin you want it to be. The dressing will thicken a bit as it sits, so keep that in mind.
You can keep the skin on the potatoes if desired, but I personally think the texture and feel of the final dish is best when the skins are removed.