Easy Vegan Burrito Bowl
Ingredients
Rice
- 1/4 onion, finely chopped
- 4 cloves garlic, minced
- 3/4 cup salsa
- 1 cup brown rice
- 1 1/2 cup broth
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
Sweet potatoes
- 2 potatoes (one yam and one sweet potato)
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2-3 tablespoons olive oil
Black beans
- 1 jalapeño, finely chopped (no seeds or skin)
- 1/4 onion, finely chopped
- 1 lime, zested and juiced
- 1/2 cup cilantro
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 2 cans black beans, or about 3 cups homemade beans (keep the liquid)
Additional toppings
- black olives
- tomato
- cilantro
- spring mix
Preparation
Rice
Start by heating 1 tablespoon olive oil in a saucepan on medium heat. Add the garlic and onion and saute until soft.
Add rice and saute again for a couple of minutes.
Add in salsa and spices, toss to combine.
Add broth and bring to a boil, once boiling reduce to a simmer and cover until liquid is absorbed and rice is soft.
Sweet potatoes
Preheat oven to 400 degrees F.
Chop potatoes and add to a mixing bowl. Drizzle with 2-3 tablespoons olive oil and toss to coat evenly.
Add spices to the bowl and toss again to incorporate.
Spread onto a parchment lined or Silpat lined baking pan. Bake for 35 minutes.
Black beans
Heat 1 tablespoon olive oil in a large skillet, add onion and saute until soft.
Add jalapeño and saute until fragrant.
Add the spices and salt, tossing to combine.
Add black beans into the pan with their liquid, cilantro, lime juice, and zest.
Bring to a simmer, take a fork or potato masher and crush the beans as little or as much as you like to help them thicken.
Allow to simmer for about 15 minutes.
Assembly
Assemble everything and serve.
