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Meatless Sweet Potato Burrito Bowl
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Vegan sweet potato burrito bowl with rice, black beans, sauteed peppers & onions, and roasted sweet potatoes. Easy and delicious meatless meal.
Ingredients:
  • 1 sweet potato, peeled and diced
  • 1 yellow onion
  • 2 tablespoons grapeseed oil, divided
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (1 ounce) package taco seasoning mix, divided
  • 0.5 cup fire-roasted diced tomatoes
  • 0.5 poblano pepper, sliced
  • 1 red bell pepper, sliced
  • 4 cups hot cooked rice
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and evenly arrange your sweet potatoes on a baking sheet.
  • Place the sweet potatoes in the preheated oven and roast until tender, approximately 15 to 20 minutes. Allow them to rest and cool.
  • Slice half of the vibrant yellow onion and set it aside, then finely chop the other half.
  • In a pot over medium-high heat, warm up 1 tablespoon of grapeseed oil. Sauté the chopped onions for 2 to 3 minutes. Stir in beans and half a packet of taco seasoning until combined. Pour in fire-roasted tomatoes, lower the heat, and let the beans simmer for 15 minutes.
  • Heat the remaining grapeseed oil in a skillet over medium heat. Add sliced yellow onions, poblano, and red bell pepper, and mix well. Sprinkle in the remaining taco seasoning packet, stirring to combine the flavors. Cook the mixture for 5 to 7 minutes.
  • Combine cooked rice with roasted sweet potatoes, black bean mixture, and sautéed onions, poblano peppers, and red bell peppers in a bowl.

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