Easy Vegan & Grain Free Burrito Bowl

burrito bowl

Last week, when my boyfriend and I made all the mediterranean food, I was creating a shopping list and I realized how all the dishes were made up of predominatly all the same ingredients. Chickpeas, parsley, oregano, garlic, lemon, onion and olive oil were in almost everything we were making. He then said, “its the same with Mexican food too. And well…, most ethnic cuisines.” I realized he was right. This might not seem like a profound revealation but I guess I just hadn’t thought about it before. When I was buying ingredients for this burrito bowl, I realized cilantro, lime, garlic, paprika or cayenne, cumin, onion, beans, and avocado make up so many of the dishes I love from Mexian restaurants. It streamlines things for sure and I realized how there are just certian combination of ingredients that work and now matter how you combine them together you will (most of the time) end up with something that tastes good. So on to this bowl, I adapted the recipe from Claire at The Kitchy Kitchen, one of my favorite bloggers- and it is so good. I have never made a bad recipe from her blog, they all turn out great. If you did not know, now you know. This recipe serves four people and is super easy to make and so fulling, even your meat eating friends will enjoy it. I decided to make it paleo friendly by substituing actual rice for cauliflower rice and you can find the recipe here but you are welcome to use real rice if you want.

Processed with VSCOcam with f2 preset

burrito bowl2

 

Easy Vegan and Grain Free Burrito Bowl

April 16, 2015
Serves 4 People
Prep time
20m
Cook Time
30m

 

 

sharing is car(a)ingShare on FacebookShare on Google+Tweet about this on TwitterPin on PinterestBuffer this pageShare on StumbleUponShare on TumblrShare on RedditShare on YummlyEmail this to someone

Ingredients

  • 1-2
    medium sweet potatoes, peeled, cut in 1/2 inch pieces
  • 1 Teaspoon
    cumin
  • 1/2 Teaspoon
    smoked paprika
  • 1 Teaspoon
    pink salt
  • 2 Tablespoons
    olive oil
  • 4 Cups
    Cilantro and Lime Cauliflower Rice
  • Corn and Black Bean Salsa Ingredients
  • 1 Cup
    corn kernels
  • 15 Ounces
    black beans from 1 can
  • 1/2 Cup
    red onion, chopped
  • 2 Tablespoons
    cilantro, finely chopped
  • 1/2 Teaspoon
    cumin
  • 1/2 Teaspoon
    smoked paprika
  • 1
    lime, juiced
  • pinch
    pink salt and pepper
  • Garnish
  • sliced
    avocado
  • chopped
    spinach or romaine

Instructions

  1. Preheat oven to 425F.

    Prepare your ingredients as stated. Dress the cubed sweet potatoes with the cumin, and paprika, 1 tsp pink salt, and olive oil. Mix well in a bowl to even coat. Spread them out on a baking sheet, and roast for 20 to 25 minutes, until tender and golden brown. Set aside and try not to eat them all.

    Meanwhile, make your cilantro and lime cauliflower rice- following the recipe link above.

    To make the black bean and corn salsa, rinse and drain the beans and combine in a bowl with the corn, cilantro, red onion, spices and adjust pink and salt and pepper to taste.

    To make the burrito bowl, add spinach, and cauliflower rice to each bowl, top with sweet potatoes, salsa & avocado. Serve with a fresh lime and enjoy!

sharing is car(a)ingShare on FacebookShare on Google+Tweet about this on TwitterPin on PinterestBuffer this pageShare on StumbleUponShare on TumblrShare on RedditShare on YummlyEmail this to someone
%d bloggers like this: