Vegan Burrito Bowl with Sweet Potato "Rice" (And a Ninja Giveaway!)
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
640 kcal
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Course
Main Course
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Cuisine
Chinese
Vegan Burrito Bowl with Sweet Potato "Rice" (And a Ninja Giveaway!)
Description
This recipe transforms peeled and cubed sweet potato into a rice-like texture using a food processor. The sweet potato rice is then cooked together with sautéed red onion, bell pepper, and minced garlic in olive oil. Seasonings including salt, chili powder, and ground cumin infuse the bowl with southwestern flavors. Black beans add protein and a soft, creamy texture alongside the vegetables.
The cooking involves covering and simmering the mixture until the sweet potato rice is tender, allowing flavors to meld without sticking. Optional fresh toppings like chopped tomato, diced red onion, cilantro, and sliced avocado can be added to bring freshness, acidity, and creaminess to the bowl.
This vegan bowl offers a nutritious, gluten-free alternative to traditional rice-based dishes, suitable for lunch or dinner. It stores well refrigerated for up to three days, making it convenient for meal prep. The balance of spices and natural sweetness from the potatoes delivers a flavorful, hearty dish that stands alone as a complete meal.
Ingredients
For the bowl:
- 1 teaspoon extra virgin olive oil
- 1/2 red onion , chopped
- 1 bell pepper , chopped
- 1 clove garlic , minced
- 1 sweet potato 1.5 pound, peeled and cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon chili powder
- 3/4 teaspoon cumin ground
- 1 1/2 cups black beans or 1 can drained and rinsed, cooked
Optional Toppings:
- tomato freshly chopped
- red onion diced
- cilantro fresh
- avocado sliced
Instructions
- Heat the oil in a large deep skillet or Dutch oven over medium heat. Sauté the onion, pepper, and garlic until they start to soften, about 5 minutes.
- While the veggies are cooking, process the sweet potato chunks in a food processor to create a rice-like texture. Add the riced sweet potato to the pan, along with the salt, chili powder, cumin, beans, and a splash of water to help prevent sticking. Cover the pan with a lid and let the vegetables cook until the sweet potato rice is tender, about 8 minutes.
- Adjust any seasoning to taste, then serve warm, topped with freshly chopped tomatoes, onion, cilantro, and sliced avocado as desired. Any leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 115g | 38% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 1366mg | 57% |
| Potassium | 2280mg | 49% |
| Fiber | 30g | 120% |
| Sugar | 19g | 38% |
| Vitamin A | 49200IU | 984% |
| Vitamin C | 23.1mg | 26% |
| Calcium | 220mg | 22% |
| Iron | 6.1mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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