Burrito Bowls

December 31, 2021  Adriana Lee Avatar
Burrito Bowls

Spicy Sweet Potatoes

sweet potato, sliced and quartered 1
smoked paprika 2 tsps
cumin 2 tsps
red pepper flakes 1 tsp
sea salt 1 tsp
cloves garlic, minced 2
juice of 1 lime
olive oil 3 tbsps

Black Beans

15 oz can black beans, drained 1
olive oil 1 tbsp
onion, diced 1/2
cloves garlic, minced 2
cumin 1/2 tsp
chili powder 1/2 tsp
salt & pepper to taste

Cilantro Lime Rice

cooked rice, Jasmine or Basmati preferred 3 cups
cilantro, chopped 1/2 cup
juice of ½ lime
salt & pepper to taste

Cashew Crema

raw cashews, quick soaked in hot water for 15 minutes then drained 1 cup
hot water 1/3 cup
nutritional yeast 1 tbsp
lemon juice 1 tbsp
apple cider vinegar 1 tbsp
salt to taste


romaine lettuce, cut into strips 2 cups
avocado, sliced 1
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. 


  1. Preheat the oven to 425. Meanwhile, slice and quarter sweet potatoes. 
  2. In a mixing bowl, mix paprika, cumin, red pepper flakes, sea salt, garlic, lime juice, and olive oil.
  3. Toss sweet potatoes in mixture to coat. Arrange on a baking sheet in a single layer. Bake for 20 minutes. 
  4. While the oven is preheating, start making Cashew Crema. Pour hot water over cashews and let sit for fifteen minutes. 
  5. 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. 
  6. For the Black Beans, heat olive oil in a medium saucepan. 
  7. Saute onions and garlic until translucent and fragrant. 
  8. Add cumin and chili powder and saute an additional minute.
  9. Stir in black beans and cook on low covered for 5-10 minutes. 
  10. Add salt & pepper to taste. 
  11. Cook rice. Then, add cilantro, lime juice, salt, and pepper. Fluff in with a fork.
  12. 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. 
  13. Serve & enjoy!




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