A delicious vegan black bean burrito bowl featuring roasted sweet potatoes, rice, and your favorite burrito bowl toppings.
½ cup uncooked long grain or short grain brown rice
1 medium sweet potato
1 clove garlic, minced
2 teaspoons olive oil
Pinch of salt
Salsa, for topping
Toasted pepitas, for topping
Cilantro, for topping
- Rinse the rice and combine with 1 cup of water in a pot with a lid. Bring to a boil, reduce to a simmer, and cook until the rice is tender and the water is absorbed.; 40 to 50 minutes.
- While the rice is cooking, heat your oven to 425˚F. Cube the sweet potatoes into ½” pieces and toss with the minced garlic, olive oil, and salt. Roast for roughly 30 minutes; until tender and browning.
- Finally, make the black beans. Add the black beans with their liquid to a pan along with a bit of minced garlic, spices, and salt; cooking until the beans are warm and the sauce has thickened.
- Assemble the bowls with a layer of rice, then beans and sweet potatoes. Top with your favorite salsa, toasted peptias, and cilantro before serving.
Tips + Tricks: Make the black beans ahead of time and allow the flavors to sit together. Also, for a faster meal, swap out the rice for quinoa or bulgur.
Nutrition: See the information.
- Calories: 428
- Sugar: 2.8
- Sodium: 204
- Fat: 1.7
- Fiber: 11.6
- Protein: 12.6
- Cholesterol: 0