Vegan Burrito Bowl

This vegan burrito bowl is packed with vibrant ingredients like sweet potatoes, black beans, red peppers and sweetcorn.

This vegan burrito bowl is packed with vibrant ingredients like sweet potatoes, black beans, red peppers and sweetcorn.

1

Preheat oven to 400°F.
2

Add sweet potato to a medium-sized bowl and toss with ½ tbsp of olive oil, paprika, garlic powder and salt.
3

Bake on a baking tray lined with parchment paper on the middle rack for 15 mins. Pause to toss the potatoes and add the pepper and onion to the baking sheet. Drizzle the pepper and onions with ½ tbsp of olive oil and toss to coat. Roast for an additional 15 mins. When finished, the sweet potatoes should be easily pierced with a fork and the peppers and onions should be slightly charred.
4

While the potatoes are roasting, add the black beans to a small saucepan and barely cover with water. Simmer for 10 mins to soften. Drain and add ½ tbsp olive oil and the chili powder. Sauté for 1-2 mins until fragrant. Set aside and wipe out the pan.
5

Add the corn to the saucepan and barely cover with water. Bring to a simmer until the corn has defrosted and is warmed through. Drain and set aside.
6

Prepare rice per directions on package.
7

Prepare each bowl with a bed of rice topped with black beans, roasted vegetables, corn and sliced avocado.
8

Combine the tahini, water, hot sauce, garlic powder and lime to make a dressing and drizzle over the bowls. Season with salt to taste.