Vegan Burrito Bowl
from kristineskitchenblog.comThis vegan burrito bowl is satisfying and flavorful, made with brown rice, roasted sweet potatoes, veggies and guacamole. I like to finish it off with a drizzle of salsa - it makes a great quick dressing! You can cook the rice and sweet potatoes ahead of time to make this easy recipe come together extra fast. See my notes below the recipe.
Servings: 4 servings
Calories: 501kcal
Ingredients
- 1 cup long grain brown rice rinsed
- 1 medium-large sweet potato cut into ¾-inch cubes
- 1 ½ tablespoons olive oil
- ½ teaspoon chili powder
- salt and pepper
- 6 cups chopped romaine lettuce
- 15 ounce can black or pinto beans rinsed and drained
- 1 cup canned corn drained
- 1 cup diced tomato or pico de gallo
- ½ cup guacamole or 1 avocado, sliced
- Optional, for serving: fresh cilantro, salsa, lime wedges
Instructions
- Cook rice: Bring 8 cups water to a boil in a 3 quart or larger saucepan or pot. (Make sure to use a pot that has a tight-fitting lid, since you will need to cover the rice while it rests after cooking.) Stir in the rice and reduce the heat to maintain a gentle boil. Boil the rice, uncovered, for 30 minutes. Drain rice well and then immediately return the cooked rice to the hot empty pot; cover with the lid. Let the rice sit for 10 minutes before serving.
- Roast sweet potato: Preheat oven to 425° F. In a large bowl, toss sweet potatoes with the olive oil, chili powder, and salt and pepper to taste. Transfer to a parchment paper-lined baking sheet and bake for 18-22 minutes, or until tender, flipping halfway through the cook time.
- Assemble: Divide the lettuce between 4 serving bowls. To each bowl, add brown rice, roasted sweet potatoes, beans, corn, tomato and guacamole. Serve with a sprinkle of cilantro, a squeeze of lime juice, and/or salsa, if desired.
Notes
- Make Ahead: The rice can be cooked up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat to steaming hot before serving. The sweet potatoes can be roasted up to 2-3 days ahead and stored in the refrigerator. Serve cold or reheat in a skillet over medium heat. Lettuce can be chopped and washed up to 2-3 days ahead; store in an airtight container in the fridge with a clean kitchen towel or paper towel on the bottom to absorb extra moisture.
- Fajita Veggies: Swap Fajita Veggies for the roasted sweet potatoes. Or, if you’re feeling ambitious, add both!
- Rice: I used brown rice to keep the prep simple, but if you have a bit more time make my Cilantro Lime Rice or Mexican Rice. Both are so deliciously flavorful!
- Lettuce: Use a mix of greens. I love to use a combination of romaine and baby arugula or spinach.
Nutrition
Calories: 501kcal | Carbohydrates: 86g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 545mg | Potassium: 1254mg | Fiber: 16g | Sugar: 7g | Vitamin A: 20486IU | Vitamin C: 17mg | Calcium: 125mg | Iron: 5mg
