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Sweet Potato Vegan Burrito Bowls
Are you looking for the most delicious, vegan burrito bowl recipe ever? You just found it! Mexican seasoned roasted sweet potatoes are topped with THE BEST Creamy Chipotle Sauce in this easy recipe, made in just 30 minutes!
Course
Main Course
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
bowls
Calories
371
kcal
Author
Whitney Bond
Ingredients
4
cups
sweet potato
small dice
4
cloves
garlic
minced
1
jalapeno
seeded & minced
2
tablespoon
olive oil
1
tablespoon
taco seasoning
2
cups
cooked white rice
¼
cup
fresh cilantro
1
tablespoon
lime juice
½
avocado
thinly sliced
2
cups
romaine lettuce
shredded
½
cup
diced tomatoes
¼
cup
creamy chipotle sauce
Instructions
Preheat the oven to 425°F.
Add the sweet potatoes, garlic, jalapeno, olive oil, taco seasoning to a large bowl and toss everything together.
Spread the sweet potatoes out evenly on a foil lined baking sheet.
Place in the oven and roast for 15-20 minutes.
While the sweet potatoes are roasting, combine the cooked rice with the fresh cilantro and lime juice, then divide the rice between four bowls.
Top the bowls with the roasted sweet potatoes, avocado, romaine lettuce, diced tomatoes and creamy chipotle sauce.
Video
Notes
The skin can be left on the sweet potatoes or peeled off of the potatoes before roasting.
Leftover sweet potatoes and rice can be stored in the refrigerator for up to one week.
Nutrition
Calories:
371
kcal
|
Carbohydrates:
56
g
|
Protein:
6
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
247
mg
|
Potassium:
732
mg
|
Fiber:
7
g
|
Sugar:
7
g
|
Vitamin A:
21337
mg
|
Vitamin C:
17
mg
|
Calcium:
66
mg
|
Iron:
2
mg
Made this recipe & loved it?
Mention
@BowlsAreTheNewPlates
or tag
#BowlsNotPlates
on Instagram!