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Vegan Sweet Potato Burrito Bowl

A vibrant, nutrient-packed bowl with roasted sweet potatoes, black beans, avocado, and cilantro-lime rice. Topped with zesty cashew cream for a 30-minute meal!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

  • For the Bowl:
  • 2 cups sweet potatoes cubed
  • 1 can black beans rinsed
  • 1.5 cups cooked rice
  • 1 avocado sliced
  • For Spice Mix:
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • For Cashew Cream:
  • 0.5 cup raw cashews soaked 1 hour
  • 2 tbsp lime juice
  • 3 tbsp water

Method
 

  1. Toss sweet potatoes with spices and roast at 400°F (200°C) for 20 mins.
  2. Blend cashews, lime juice, water, and salt until smooth for cream.
  3. Assemble bowls: rice + sweet potatoes + black beans + avocado.
  4. Drizzle with cashew cream. Top with cilantro and lime wedges.

Notes

Use quinoa instead of rice for protein boost. Add corn or bell peppers for extra veggies. Cashew cream lasts 5 days refrigerated.