Easy Vegan Burrito Bowl

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These vegan burrito bowls are very simple, full of healthy plant-based foods and a great source of fiber! Make these bowls with either roasted sweet potato, butternut squash or even roasted pumpkin. They’re easily customizable and great to make ahead for easy meal prep or quick weeknight dinners.

I told you guys how much I love burrito bowls and Chipotle Mexican Grill in my The Best Cashew Sour Cream recipe post, but I will tell you again.

I. Love. Burrito. Bowls!

My husband and I were actually just laughing about our first Valentine’s day together when he insisted on taking me to a fancy nice restaurant even though I begged him to take me to Chipotle instead. Spoiler alert: the fancy, expensive dinner was subpar.

I am a simple girl and am very happy to celebrate any moment with rice and beans.

Roasting the Sweet Potato

The best part of these burrito bowls is definitely the roasted sweet potato or butternut squash. Both are some of my favorite foods and are enjoyed in abundance in our home in the fall and winter.

They’re perfectly sweet and taste incredible roasted.

To prepare, chop your sweet potato or butternut squash and then toss with chili powder, paprika, and chipotle powder and salt and pepper to taste.

If you’ve never tried chipotle powder, it is slightly sweet, rich, and smoky. It’s a unique spice I definitely recommending adding to your spice drawer.

Pro Tip! If you want a good char on your sweet potato and bell peppers for these bowls, stick them under the broiler for a couple of minutes at the end or roasting!

Why Use Both Black Beans and Pinto Beans?

Every time I go to Chipotle or eat beans at home, I love eating a combination of both black and pinto beans.

Not only are they a great source of plant-based protein and fiber, but they each add different flavor and texture to the bowls.

Black beans are slightly firmer and milder in flavor whereas pinto beans are creamier and are a bit nuttier in flavor.

Both are delicious and while I recommend combining them and using both in your burrito bowls, you can just use one bean if you prefer.

Also, if you are interested in learning how to cook beans from dry, check out these recipes on my blog: Instant Pot Black Beans and Instant Pot Refried Beans (vegan, no soak). Cooking beans from dry in a pressure cooker is incredibly easy and much cheaper than buying canned beans!

Creamy Jalapeño Dill Sauce

This creamy sauce makes the recipe. The dill flavor compliments the sweet potato perfectly and marries all the flavors in these bowls perfectly.

Seriously – this stuff is GOOD. You won’t want to skip it.

All you need for the sauce is a few simple ingredients:

• vegan mayonnaise
• lime juice
• minced pickled jalapeños
• pickled jalapeño brine
• garlic powder
• dill

Whisk together all of the ingredients in a bowl and it’s ready! Super simple!

Note: If you make this sauce ahead of time for meal prep, it will thicken overnight in the fridge. If you want a pourable sauce, just add a bit of water and it will thin out again.

Pro Tip! Use a garlic press to mince your pickled jalapeño slices.

Building Your Bowls

Once all of your ingredients are prepped and roasted, build your bowls!

Add the rice, beans, roasted sweet potato, bell pepper, chopped romaine, cilantro and top with the cream sauce!

Enjoy!

I hope you guys love these bowls as much as we do. They’re always a big hit at our house in fall and winter and I’m sure you guys will love them too.

Don’t forget you can also pin this recipe for later and share your recreations with me on Instagram!

And if you’re looking for more Vegan Dinner Ideas, check out these ideas:

• Vegan Butter Chicken with Cauliflower and Chickpeas
• Garlic Butter Pasta with Whipped Tofu Ricotta
• Vegan Roasted Red Pepper and Tomato Soup

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