Loaded Veggie Burrito Bowl
A quick, nutritious, and colorful plant-based burrito bowl made with cauliflower rice, sweet potatoes, bell peppers, black beans, and pepitas. Topped with salsa verde, fresh cilantro, and a squeeze of lime, it’s fiber-rich, high in plant protein, low in saturated fat, and perfect for weeknight dinners or meal prep.
Equipment
- 1 large skillet
- 1 wooden spoon or spatula
- 1 Knife
- 1 Cutting board
- 1 Measuring Spoon Set
- 1 Can Opener
- 1 Bowl (for assembling)
- Optional: Microwave or Stove for cauliflower rice
Ingredients
- 20 oz frozen riced cauliflower
- 1 tbsp olive oil
- 2 large sweet potatoes peeled and diced
- 2 bell peppers any color, chopped
- ½ small onion chopped
- 2 tsp diced jalapeño optional
- 1 tbsp taco seasoning homemade or store-bought
- ¼ tsp sea salt
- ½ tsp ground black pepper
- 1 15 oz can black beans, drained and rinsed
- ¼ cup pepitas
- ½ cup green salsa salsa verde
- Lime juice to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prepare Sweet Potatoes and Vegetables: Peel the sweet potatoes and cut them into evenly sized small cubes to ensure they cook evenly. Wash the bell peppers thoroughly, remove the stems, seeds, and inner ribs, then chop them into bite-sized pieces. Peel and finely dice the onion. If using jalapeño, remove the seeds (for less heat) and dice it finely. This prep ensures all your vegetables cook evenly and blend perfectly in the bowl.
- Cook Sweet Potatoes in Skillet: Heat a large skillet over medium heat and add the olive oil. Once the oil is warm and shimmering, add the diced sweet potatoes. Stir them gently to coat them evenly with the oil. Cook for approximately 10 minutes, stirring occasionally, until the sweet potatoes begin to soften and develop a slight golden brown exterior. This step ensures the potatoes are tender but still hold their shape in the burrito bowl.
- Add Aromatics and Seasonings: To the partially cooked sweet potatoes, add the diced onion, chopped bell peppers, and jalapeño if using. Sprinkle the taco seasoning, sea salt, and ground black pepper evenly over the vegetables. Stir everything together so the spices coat all the ingredients. Continue cooking for another 5 minutes over medium heat, stirring occasionally, until the onions become translucent, peppers soften, and the vegetables are fragrant. This builds the flavor foundation for your bowl.
- Warm Black Beans: Once the vegetables are tender, add the drained and rinsed black beans to the skillet. Stir them gently to combine with the veggie mixture. Allow the beans to heat for 1–2 minutes, just until warm. This step ensures the protein element of your bowl is perfectly heated and integrates well with the vegetables.
- Cook Cauliflower Rice: While the vegetables and beans are cooking, prepare the riced cauliflower according to the package instructions. If you prefer, you can cook it on the stovetop with a small amount of olive oil over medium heat, stirring occasionally until tender, or use a microwave-safe steamer bag. Alternatively, you can replace the cauliflower with cooked rice or quinoa if desired. Properly cooking the cauliflower rice is key to creating a light, fluffy base for the burrito bowl.
- Assemble the Burrito Bowl: Once all components are cooked, it’s time to assemble your bowls. Start by spooning the cooked cauliflower rice evenly into four individual serving bowls. Next, layer the sweet potato and vegetable mixture on top, ensuring each bowl has a balanced portion. Drizzle green salsa (salsa verde) generously over the vegetables, sprinkle with pepitas for a crunchy texture, and add fresh cilantro if desired. Finish with a squeeze of fresh lime juice for a bright, tangy flavor.
- Final Touches and Serving: Give each bowl a gentle stir to mix the layers slightly if you like, ensuring each bite has rice, veggies, and beans. Serve immediately while warm. The combination of roasted sweet potatoes, sautéed vegetables, hearty black beans, and zesty salsa verde creates a bowl that is both filling and nutritionally balanced. This vibrant, plant-based dish is perfect for a quick weeknight dinner, a satisfying lunch, or a colorful meal-prep option for the week.
Notes
- For even cooking, chop sweet potatoes and bell peppers into similar-sized pieces.
- Jalapeño peppers are optional; removing the seeds will reduce heat for a milder flavor.
- You can swap cauliflower rice with cooked brown rice, quinoa, or even farro for added texture and variety.
- Homemade taco seasoning allows better control of sodium and spice levels, but store-bought blends work perfectly for convenience.
- Pepitas add crunch and healthy fats; you can toast them lightly in a dry skillet for extra flavor.
- This recipe is meal-prep friendly; all ingredients store well in the fridge and can be reheated individually or combined.
- Lime juice and fresh cilantro added just before serving keep the flavors bright and fresh.
