What I Ate this Week: Plant-Based Meal Ideas
Vegan Burrito Bowl
Burrito bowls are a classic Mexican dish that can be easily veganized. They are a delicious and filling meal that can be prepared in just a few minutes. They are also a great way to use up any leftovers you may have in the fridge. The base of the bowl is typically rice or quinoa, but you can also use couscous, bulgur wheat, or any other grain. Topped with your favorite vegan-friendly ingredients, these burrito bowls can be served as a main course or as part of a larger feast.
This vegan burrito bowl is packed with black beans, roasted sweet potatoes, cherry tomatoes, avocado, and a creamy vegan cilantro sauce. The flavors all come together to create a delicious and healthy meal that is sure to satisfy any appetite. It’s also perfect for meal prepping and can be easily packed for lunch.
- 1 cup cooked brown rice or quinoa
- 1 can black beans, rinsed and drained
- 1 large sweet potato, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup vegan sour cream
- 1/4 cup vegan mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Place diced sweet potato on the baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Roast in preheated oven for 20 minutes, or until tender.
3. While the sweet potatoes are roasting, prepare the vegan cilantro sauce. In a small bowl, combine vegan sour cream, vegan mayonnaise, lime juice, garlic powder, cumin, and cilantro. Stir until well combined and set aside.
4. To assemble the burrito bowls, divide the cooked rice or quinoa between four bowls. Top with black beans, roasted sweet potatoes, cherry tomatoes, and avocado. Drizzle with the cilantro sauce and top with additional cilantro, if desired.
5. Serve the burrito bowls warm and enjoy!