This Southwestern Vegan Burrito Bowl with a creamy cilantro lime dressing is the perfect way to elevate your usual buddha bowl! The chili spice adds a pop of chipotle flavor and the various textures from brown rice, corn, and sweet potato cubes take this to the next level.
Ingredients
Chipotle Roasted Sweet Potato & Corn
- 1 large sweet potato peeled & cubed, ~2-3 cups
- 1 tbsp olive oil
- 1 tbsp chili powder
- ½ tsp salt
- 2 cups corn cobs husks removed and kernels cut off (~1 ½kernels)
- 1 med onion diced
- 2 tbsp olive oil
- 1 tbsp chili powder
- ½ tsp salt
Cilantro Brown Rice
- 1 tbsp olive oil
- 1 small onion diced
- 2 cups cooked brown rice
- ½ tsp salt
- ⅓ cup fresh cilantro rough chopped
Creamy Cilantro Lime Dressing:
- ⅓ cup olive oil
- 2 tbsp almond milk or sub milk of choice
- 1 tbsp lime zest + juice (~1zest and 2lime juice)
- 1 tbsp chopped fresh cilantro
- ¼ tsp salt + more to taste
- pinch fresh ground black pepper
Southwestern Grain Bowls
- Cilantro brown rice from above
- Chipotle Roasted Sweet Potato & Corn from above
- 1 can black beans rinsed & drained
- 1 cup cherry tomatoes cut in half
- 1 -2 ea avocados sliced
- 1 -2 ea avocados sliced
- Creamy Cilantro Lime Dressing from above
Instructions
Chipotle Roasted Sweet Potato & Corn
- Preheat the oven to 375F and line two baking pans with parchment paper.
- To a large mixing bowl add cubed sweet potato, olive oil, chili powder, and salt. Stir to combine and spread in an even layer on a parchment-lined baking tray. Move to the oven and bake at 375F for 35 minutes, or until one side of sweet potatoes has started to brown.
- To the same mixing bowl, add corn kernels, diced onion, olive oil, chili powder, and salt. Stir to combine and spread in an even layer on a parchment-lined baking tray. Move to the oven and bake at 375F for 20 minutes.
Cilantro Brown Rice
- To a medium saute pan, add olive oil and bring to medium heat. Add diced onion and cook for 2-3 minutes or until onion becomes translucent and just starts to brown.
- Stir in cooked brown rice and salt. Cook until heated through, 1-2 minutes. Remove from heat and stir in fresh cilantro. Set aside.
Creamy Cilantro Lime Dressing
- Add salt, almond milk, lime juice, black pepper, and olive oil to a hand blender mixing cup. Blend on high until creamy. Stir in lime zest and cilantro.
Southwestern Grain Bowls
- Assemble bowls by evenly distributing brown rice, chipotle roasted sweet potato & corn, black beans, cherry tomatoes, and sliced avocado between 3-4 bowls. Drizzle with creamy cilantro lime dressing and enjoy!
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