Are you ready to elevate your meal prep game with a vibrant, nutrient-packed dish that will tantalize your taste buds? Look no further than our Vegan Sweet Potato Green Rice Burrito Bowls! This deliciously wholesome recipe combines the earthy flavors of roasted sweet potatoes and black beans with the freshness of spinach and creamy avocado, all nestled atop a bed of perfectly cooked brown rice. In just 45 minutes, you can create a colorful, satisfying meal that’s not only vegan but also bursting with flavor. Dive into this culinary adventure and discover how easy it is to make a bowl that’s as good for your body as it is for your palate!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 1 cup brown rice
- 2 cups vegetable broth
- 1 cup spinach, chopped
- 1 avocado, sliced
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Rinse the brown rice thoroughly under cold water to remove excess starch. Drain well.
- In a medium saucepan, combine the brown rice with vegetable broth, cumin, salt, and pepper. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
- While the rice is cooking, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash and dice the sweet potatoes into uniform 1/2-inch cubes. Toss with a light drizzle of olive oil, salt, and pepper.
- Spread sweet potato cubes on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, turning once halfway through, until edges are crispy and potatoes are tender.
- While sweet potatoes roast, drain and rinse the black beans. If desired, warm them in a small saucepan or microwave.
- When rice is done, fold in the chopped spinach, allowing the heat to slightly wilt the greens.
- Assemble the burrito bowls by dividing the green rice among four serving bowls. Top with roasted sweet potatoes, black beans, and sliced avocado.
- Garnish with fresh lime wedges and squeeze lime juice over the bowls just before serving for added brightness.
- Serve immediately while ingredients are warm, and enjoy your nutritious vegan burrito bowl.
Tips
- Rinse the Rice: Make sure to rinse the brown rice thoroughly before cooking. This helps remove excess starch, resulting in fluffier rice that won’t clump together.
- Roast for Flavor: For an extra layer of flavor, consider adding spices like paprika or garlic powder to the sweet potatoes before roasting. This will enhance their natural sweetness and add depth to your dish.
- Customize Your Greens: If you want to mix things up, feel free to substitute the spinach with other leafy greens like kale or arugula. Just be sure to adjust the cooking time based on the greens you choose.
- Perfect Avocado: To ensure your avocado is perfectly ripe, gently squeeze it; it should yield slightly to pressure. If it’s too firm, leave it at room temperature for a day or two.
- Lime Zest: Don’t just stop at lime juice! Adding a sprinkle of lime zest can elevate the flavor profile of your burrito bowls, giving them an extra zing.
- Meal Prep Friendly: These burrito bowls are great for meal prep! Store the components separately in the fridge and assemble them fresh each day to maintain optimal flavor and texture.
- Garnish Wisely: Feel free to add toppings like fresh cilantro, diced tomatoes, or a dollop of vegan yogurt for added creaminess and flavor.Enjoy creating your Vegan Sweet Potato Green Rice Burrito Bowls, and don’t forget to share your delicious results!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 65g
Protein: 12g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
