Bean & Sweet Potato Burrito Bowl (Vegan)

Bean & Sweet Potato Burrito Bowl (Vegan)

Cooking Time30 Minutes

Makes4 Servings


2 small sweet potatoes, cut into wedges

1 red bell pepper, sliced

2 tbsp olive oil

1 tbsp Tex-Mex seasoning

1/4 tsp black pepper

1 cup canned no added salt black-eyed peas, drained and rinsed

1/2 cup quartered cherry tomatoes

1/4 cup chopped cilantro leaves

2 green onions, sliced

2 tbsp freshly squeezed lime juice

2 pouches of cooked rice

1/2 ripe avocado, peeled, halved, pitted and chopped (optional)


Preheat oven to 400°F. Line baking sheet with parchment paper.

Toss sweet potatoes and red pepper with oil, Tex-Mex seasoning and pepper in medium bowl. Arrange in single layer on prepared baking sheet.

Bake for 25 to 30 minutes or until tender.

Meanwhile, stir together black-eyed peas, tomatoes, cilantro, green onions and lime juice in another medium bowl.

Prepare rice according to package instructions.

Divide rice evenly among 4 serving bowls. Top evenly with roasted vegetables and peas mixture. Top with chopped avocado if desired.

Tip: For added flavor, drizzle with your favorite creamy dressing, such as ranch or green goddess dressing.

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