Vegan Sweet Potato Burrito Bowl: Your Meal-Prep Solution!
A delicious and nutritious Vegan Sweet Potato Burrito Bowl that is perfect for meal prep and gluten-free diets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked quinoa or brown rice (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
- In a bowl, combine black beans, corn, and diced red bell pepper.
- Once the sweet potatoes are done, assemble the burrito bowl by layering quinoa or brown rice, roasted sweet potatoes, black bean mixture, and avocado slices.
- Garnish with fresh cilantro and serve.
Notes
- This bowl can be stored in the refrigerator for up to 5 days.
- Feel free to add other toppings like salsa or lime juice.
- For extra protein, consider adding tofu or tempeh.