raw cashews, quick soaked in hot water for 15 minutes then drained
apple cider vinegar
salt to taste
romaine lettuce, cut into strips
optional: salsa, hot sauce, quick pickled red onions, cilantro garnish
These burrito bowls are packed with protein, healthy, & quick! Perfect for a filling dinner, or for meal prep.
Tangy Cilantro Lime Rice, savory Black Beans, and Spicy Sweet Potatoes make for a hearty, vitamin packed base. Top these bowls with fresh romaine lettuce, avocado slices, and creamy, craveable Cashew Crema. You could also add salsa, quick pickled red onions, or other toppings like hot sauce as desired.
These reheat well which makes them great for meal prep. Just keep toppings like lettuce, avocado, and salsa separate while heating and add before serving.
Preheat the oven to 425. Meanwhile, slice and quarter sweet potatoes.
In a mixing bowl, mix paprika, cumin, red pepper flakes, sea salt, garlic, lime juice, and olive oil.
Toss sweet potatoes in mixture to coat. Arrange on a baking sheet in a single layer. Bake for 20 minutes.
While the oven is preheating, start making Cashew Crema. Pour hot water over cashews and let sit for fifteen minutes.
Drain cashews and add to a high powered blender or food processor. Add water, lemon juice, apple cider vinegar, nutritional yeast, and salt. Then, blend on high until smooth.
For the Black Beans, heat olive oil in a medium saucepan.
Saute onions and garlic until translucent and fragrant.
Add cumin and chili powder and saute an additional minute.
Stir in black beans and cook on low covered for 5-10 minutes.
Add salt & pepper to taste.
Cook rice. Then, add cilantro, lime juice, salt, and pepper. Fluff in with a fork.
To arrange, place equal parts Cilantro Lime Rice, Black Beans, and Spicy Sweet Potatoes into a bowl. Top with romaine lettuce, sliced avocado, Cashew Crema, and any other toppings you’d like to add – such as salsa or hot sauce.