Sweet Potato Burrito Bowls
Cuisine: Entree - Bowls
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Spicy black beans, sweet potato on grains with avocado and cashew sour cream.
Ingredients
  • Bowl:
  • 1 sweet potato
  • ½ cup of quinoa (sub any grain)
  • 1 portobello mushroom
  • ½ yellow onion
  • 1 sweet pepper
  • ½ lime
  • Cilantro
  • Spicy Black Beans:
  • Can of black beans
  • 1 cup cherry tomatoes
  • 1 tbsp chilli powder
  • ½ tbsp cumin
  • 1 tsp cayenne pepper
  • Cashew Sour Cream:
  • ¾ cup cashews (work best when they are soaked for at least 4 hours)
  • 1½ cup water
  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
Instructions
  1. Make the sweet potato: Preheat the oven to 400 F. Chop sweet potato and bake for 20-30 minutes.
  2. While the oven is heating and the sweet potato is baking, make the rest of the bowl.
  3. Quinoa: Bring 1 cup of water to a boil. Reduce to a simmer and add half a cup of quinoa. Let the quinoa simmer for 15 minutes. Fluff with a fork.
  4. Black beans: Drain and rinse black beans (until you see no more bubbles). Add the beans to a pan with a little bit of water, chopped tomatoes and spices. Cook until the tomatoes are almost mushy and it smells fragrant.
  5. Veggies: Chop vegetables. Fry in a pan with little bit of water, oil or vegetable broth until veggies are soft.
  6. Sour Cream: While everything is baking, add all the ingredients for the the sour cream to a high speed blender. Blend until smooth.
  7. To Assemble: Mix all components together, top with cashew cream, avocado and cilantro. Enjoy!
Recipe by Plentyfull Vegan at http://www.plentyfullvegan.com/sweet-potato-burrito-bowl/