Reading Time: 2 minutes
- 1 1/2 cups rice blend
- 2 sweet potatoes washed and diced
- 2 tbsp safflower oil divided
- 1 tbsp cumin
- 1/2 tbsp chilli powder
- 1/2 white onion diced
- 1 tsp salt
- 2 cloves garlic minced
- 1 can black beans drained and rinsed
- 1 cup sweet corn
- 1/2 pint grape tomatoes diced
- 1/2 jalapeno washed, deseeded and diced
- 1 bunch cilantro washed and torn
- 1/2 tbsp lime juice
- 1/2 tbsp olive oil
- salt to taste
- pepper to taste
- 1 lime washed and cut into wedges
- 1 avocado sliced
- pickled red onions
- roasted pumpkin seeds
- chilli powder optional
Preheat the oven to 425º.
Prepare the rice in accordance with package directions.
Toss the sweet potatoes in 1 tbsp safflower oil, cumin and chili powder. Spread the sweet potatoes out on a large baking sheet and roast on the middle rack for 15 minutes. Pause to stir the potatoes and continue roasting for another 15 minutes. The potatoes should be easily pierced with a fork with a crispy exterior.
While the potatoes are roasting, add 1 tbsp safflower oil to a medium-sized sauce pan and turn the heat to medium. When the oil is shimmering, add the onion and the salt. Sauté the onion until it starts to brown. About 12-15 minutes. Then add the garlic and sauté for 1-2 minutes more. Add the drained black beans and enough water to cover the beans. Simmer for 15-20 minutes until the beans have softened slightly. Drain the water and set aside.
Combine the corn, grape tomatoes, jalapeno, 2 tbsp of torn cilantro leaves, fresh lime juice, olive oil and salt and pepper. Toss and set aside.
Build your vegan burrito bowls by starting with a bed of red rice blend. Add the crispy roasted sweet potatoes and black beans as your main ingredients. Flank the sweet potatoes and beans with sliced avocado, lime wedges, pickled red onions and corn salsa. Top with additional cilantro, roasted pumpkin seeds and chili powder.