• Preheat the oven to 200C (390F).
• Peel the sweet potatoes and cut into bite-sized cubes. Place in a bowl and season with ½ tbsp paprika, ½ tbsp cumin, ½ tsp cayenne and salt and pepper. Add to a baking tray.
• Wash the bell peppers and cut into thin strips. Add to a bowl with ½ tbsp paprika, ½ tbsp cumin, ½ tsp cayenne and salt and pepper. Mix well and add to the baking tray.
• Bake the sweet potatoes and bell peppers for ~30 minutes.
• Bring a pot of water to a boil and cook the rice according to package instructions.

To make the black beans

• Dice the onion and mince the garlic. Cook in a large pan for a few minutes, then add the tomato paste, paprika powder and cumin. Cook for another minute.
• Deglaze with water if necessary. Then add the black beans and crushed tomatoes. If the mixture is too thick, add some water.
• Simmer for ~10 minutes and season with salt and pepper.

To make the tomato salsa

• Finely dice the tomatoes and spring onion. Add to a bowl with the lime juice and season with salt and pepper.

To make the tahini sauce

• Combine all ingredients in a small mixing bowl and stir well. If the sauce is too thick, add water until desired consistency is reached.

To assemble the vegan burrito bowls

• To each bowl/meal prep container, add ¼ of the cooked rice, baked sweet potato, bell peppers, black beans, tomato salsa and tahini sauce. If you are making this for a meal prep, you can store the salsa and sauce separately.