0 from 6 votes
Sweet Potato Burrito Bowl Recipe
Simple to whip up and perfect for weeknights this vegan sweet potato burrito bowl is quick comfort food! Made with roasted sweet potatoes and avocado dressing this vegan dinner idea is perfect for meatless Monday.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 686 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Sweet Potatoes
- 2 sweet potatoes peeled and cut into small chunks
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Peppers
- 2 bell peppers sliced thinly
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon paprika
Avocado Dressing
- 1 avocado ripe
- 1 clove garlic
- 2 tablespoons olive oil
Assembly
- 3 cups basmati rice cooked
- 1 can black beans rinsed
- 3 tomatoes chopped
Instructions
- Preheat the oven to 425 degrees. Place sweet potatoes in a bowl and toss with olive oil and sea salt.
- Line a baking tray with tinfoil and spread out the sweet potatoes. Cook for 24-26 minutes turning once halfway through. Potatoes should be tender.
- While the sweet potatoes are cooking, toss the bell peppers in the oil and seasonings. Halfway through the sweet potatoes, add the bell peppers to the pan and cook for the remainder of the time until everything is tender.
- Make the avocado dressing: in a mini blender combine the avocado, garlic, lemon juice and olive oil. Blend until smooth.
- Assemble to the bowl: place rice on the bottom and top with peppers, tomatoes, black beans, and sweet potatoes.
- Drizzle the 1-1.5 tablespoons of avocado dressing on top and lime juice if desired.
Cup of Yum
Notes
- You can also check out the Gluten-Free Pantry Essentials to stock up on!
- Meal prep the recipe - by roasting the sweet potatoes and making the avocado dressing ahead of time. You can make the peppers ahead of time also and simply reheat or skip them all together in favor of other, fresh vegetables.
- Drain and rinse the black beans, you can put them on the gluten free bowl as is or heat them briefly.
- The gluten-free bowl is whipped up a lot faster if you have cooked rice in the fridge. This is one of my crucial hacks to make meal prep easier.
- From there, place it in a pot on the stove with a bit of water (add the beans in too!) and heat on low to medium.
- To make this burrito bowl recipe whole30 and paleo approved, simply swap out the rice for cauliflower rice and eliminate the black beans.
Nutrition Information
Calories
686kcal
(34%)
Carbohydrates
107g
(36%)
Protein
15g
(30%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Sodium
724mg
(30%)
Potassium
1360mg
(39%)
Fiber
17g
(68%)
Sugar
10g
(20%)
Vitamin A
20220IU
(404%)
Vitamin C
97mg
(108%)
Calcium
103mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 686
% Daily Value*
| Calories | 686kcal | 34% |
| Carbohydrates | 107g | 36% |
| Protein | 15g | 30% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Sodium | 724mg | 30% |
| Potassium | 1360mg | 29% |
| Fiber | 17g | 68% |
| Sugar | 10g | 20% |
| Vitamin A | 20220IU | 404% |
| Vitamin C | 97mg | 108% |
| Calcium | 103mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.