Vegan Meal Prep Burrito Bowl
This vegan burrito bowl is super easy to make and the perfect make-ahead lunch for your weekly meal prep!
Servings 4 servings
- 4 sweet potatoes (medium) ~ 800g
- 2 bell peppers ~ 500g
- 1 cup rice ~ 200g
- 1 tbsp paprika powder
- 1 tbsp cumin
- 1 tsp cayenne pepper
- salt and pepper
for the black beans
- 3 cups black beans, cooked ~ 500g
- 1 red onion, small
- 1 clove of garlic
- 1 tbsp tomato paste
- 1 can pureed/crushed tomatoes ~ 250g
- ½ tbsp paprika powder
- ½ tsp cumin
for the tomato salsa
- 2 tomatoes, large ~ 300g
- 1 lime (juice)
- 1 spring onion
for the tahini sauce
- 4 tbsp tahini
- 1 tbsp maple syrup or any other liquid sweetener
- ½ lemon (juice)
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 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.