Easy Vegan and Grain Free Burrito Bowl

April 16, 2015
Serves 4 People
Prep time
Cook Time



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  • 1-2
    medium sweet potatoes, peeled, cut in 1/2 inch pieces
  • 1 Teaspoon
  • 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
  • 1/2 Teaspoon
    smoked paprika
  • 1
    lime, juiced
  • pinch
    pink salt and pepper
  • Garnish
  • sliced
  • chopped
    spinach or romaine


  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!