Name: Roasted Cauliflower & Sweet Potato Burrito Bowl with Avocado Jalapeños Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 cups cauliflower florets, fresh or frozen; 2 tsp avocado oil; 1 tsp paprika; 1 tsp ground cumin; 1 tsp garlic powder; Sea salt & black pepper, to taste; 1 large sweet potato, cut into spears; 2 tsp avocado oil; Sea salt & black pepper, to taste; 1 ripe avocado; 1 cup fresh cilantro; 1 jalapeño, if you want it spicy keep the ribs & seeds, otherwise remove; 2 tbsp fresh lime juice; 1 garlic clove; Sea salt & black pepper, to taste; ¼ cup spring water, plus more to thin; 1 (15-oz) can black beans, warmed

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Last Updated on April 10, 2025 by Christin Gillespie

This Roasted Cauliflower & Sweet Potato Burrito Bowl with Avocado Jalapeño Sauce is a full of flavor Mexican vegan recipe. It’s a mouthwatering combination of spiced cauliflower florets, homemade sweet potato fries, protein-rich black beans, & a creamy avocado jalapeño sauce. Enjoy this filling & fueling plant-based dinner on any evening!

Roasted Cauliflower & Sweet Potato Burrito Bowl with Avocado Jalapeño Sauce and black beans, with a fork in it, sitting on a white marble counter.

In all spicy seriousness, this fully loaded bowl is one of a kind. If you thought cauliflower couldn’t taste good, you just wait, because we’ll be roasting it up to perfection with some pantry staple seasoning to really bring out the Mexican flavor tonight.

Even though the roasted cauliflower florets are pretty darn delicious, the true hero of this recipe is the avocado jalapeño sauce. A combination of creamy avocado, fresh cilantro, a jalapeño, garlic, & lime juice, all get pureed together to transpire a creamy, dreamy, & spicy concoction that is just perfect. If you’re concerned about it being too spicy, you can totally leave the jalapeño out, as the sauce will still be delicious without it!

However, we don’t stop there, as we’ll be pairing this recipe with black beans for plant protein & roasted sweet potato fries. Perfect for dipping into the avocado jalapeño sauce!

Are you ready to make your new favorite vegan Mexican bowl?! Let’s get to it!

Why You’ll Love This Vegan Burrito Bowl Recipe

Loaded with Mexican Flavor: Although this vegan burrito bowl recipe is on the healthier side, it still embodies that authentic Mexican flavor that we all love.
Quick & Easy: This Roasted Cauliflower & Sweet Potato Burrito Bowl with Avocado Jalapeño Sauce comes together in about 30 minutes.
Completely Customizable: With this plant-based creation, you have the flexibility to make it as spicy as your tastebuds permit!

Roasted Cauliflower & Sweet Potato Burrito Bowl with Avocado Jalapeño Sauce Recipe with black beans, with a fork in it, sitting on a white marble counter.

Ingredients

Organic Cauliflower: Fresh or frozen will work, as it gets roasted & coated with some seasonings.
Organic Sweet Potato: Any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before slicing.
Organic Beans: The beans are a staple any burrito bowl + they’re full of healthy fats & plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
Organic Avocado Jalapeño Sauce: A combination of ripe avocado, fresh cilantro, a jalapeño, garlic, & fresh lime juice, all gets pureed together to pair with our burrito bowl.
Organic Herbs & Spices: Fresh cilantro, paprika powder, ground cumin, garlic powder, sea salt, & black pepper.

How To Make

Roasted Cauliflower & Sweet Potato Fries. Preheat oven to 425 degrees F. On one side of a sheet pan, lined with parchment paper, combine the cauliflower, avocado oil & spices. On the other side, toss the sweet potatoes with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
Avocado Jalapeño Sauce. In a food processor, high-speed blender, or using an immersion blender, add all of the sauce ingredients. Blend until smooth. If needed, add more water to achieve a thick, yet creamy consistency.
Assemble. Divide the roasted cauliflower, sweet potato fries, & black beans, between bowls. Pair with the sauce & enjoy!

Roasted Cauliflower & Sweet Potato Sheet Pan.

Tips for Making this Vegan Burrito Bowl Perfectly

Cut the Sweet Potato Fries Thinly: Cut the sweet potatoes into fry-shaped. The thinner they are, the crispy they’ll get.
Organic Cauliflower: Fresh or frozen cauliflower will do.
Organic Beans: Black or pinto beans both work.
Organic Jalapeño: If you can’t handle heat, no worries! Omit the jalapeño & the sauce will still be delicious!
Organic Avocado: Be sure to use a ripe avocado for the sauce to transpire an ultra creamy consistency.

Storing & Reheating

As mentioned above, this Roasted Cauliflower & Sweet Potato Burrito Bowl with Avocado Jalapeño Sauce is perfect for leftovers & meal prep!

Fridge Storage. Transfer the bowl ingredients & sauce to separate air-tight glass containers. The sauce will last up to 2 days & the bowl will last up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the sheet pan ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the sauce.

Vegan Roasted Cauliflower & Sweet Potato Burrito Bowl with Avocado Jalapeño Sauce

More Vegan Burrito Bowl Recipes You’ll Love

If you make this vegan burrito bowl recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Roasted Cauliflower & Sweet Potato Burrito Bowl with Avocado Jalapeños Sauce

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: Mexican
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

ROASTED CAULIFLOWER

4 cups cauliflower florets, fresh or frozen
2 tsp avocado oil
1 tsp paprika
1 tsp ground cumin
1 tsp garlic powder
Sea salt & black pepper, to taste

SWEET POTATO FRIES

1 large sweet potato, cut into spears
2 tsp avocado oil
Sea salt & black pepper, to taste

AVOCADO JALAPEÑO SAUCE

1 ripe avocado
1 cup fresh cilantro
1 jalapeño, if you want it spicy keep the ribs & seeds, otherwise remove
2 tbsp fresh lime juice
1 garlic clove
Sea salt & black pepper, to taste
¼ cup spring water, plus more to thin

BOWLS

1 (15-oz) can black beans, warmed

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Instructions

Roasted Cauliflower & Sweet Potato Fries.Preheat oven to 425 degrees F. On one side of a sheet pan, lined with parchment paper, combine the cauliflower, avocado oil & spices. On the other side, toss the sweet potatoes with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
Avocado Jalapeño Sauce. In a food processor, high-speed blender, or using an immersion blender, add all of the sauce ingredients. Blend until smooth. If needed, add more water to achieve a thick, yet creamy consistency.
Assemble.Divide the roasted cauliflower, sweet potato fries, & black beans, between bowls. Pair with the sauce & enjoy!

Notes

Cut the Sweet Potato Fries Thinly: Cut the sweet potatoes into fry-shaped. The thinner they are, the crispy they’ll get.

Organic Cauliflower: Fresh or frozen cauliflower will do

Organic Beans: Black or pinto beans both work.

Organic Jalapeño: If you can’t handle heat, no worries! Omit the jalapeño & the sauce will still be delicious!

Organic Avocado: Be sure to use a ripe avocado for the sauce to transpire an ultra creamy consistency.

Storing & Reheating: Transfer the bowl ingredients & sauce to separate air-tight glass containers. The sauce will last up to 2 days & the bowl will last up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the sheet pan ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the sauce.