Vegan Green Cauliflower Rice Burrito Bowl with Black Beans & Sweet Potatoes

This Vegan Green Cauliflower Rice Burrito Bowl with Black Beans & Sweet Potatoes is a vibrant & nutrition-packed recipe that you don’t want to miss. It features flavorful green cauliflower rice, spiced black beans, roasted sweet potatoes, creamy avocado, and a tangy cashew sour cream. Enjoy this healthy vegan burrito bowl recipe for an easy weeknight dinner or save for meal prep!

Easy to make, full of flavor, packed with nutrition, & is top-notch amazing. That’s what this Vegan Green Cauliflower Rice Burrito Bowl with Black Beans & Sweet Potatoes recipe is all about.

While I have created several cauliflower rice burrito bowls, I thought it was about time to jazz things up. Thus, instead of doing cilantro-lime cauliflower rice (which is super tasty in its own right), we’ll be infusing it with green veggies & herbs.

Don’t be alarmed (unless you add a jalapeño) because even though the primary blend is packed with greens, it’s equally packed with deliciousness. It’s a genius way to include some extra veggies in a yummy way.

So if you’re looking to elevate your cauliflower rice game or burrito bowl collections, then this healthy vegan burrito bowl recipe has gotcha covered!  

Why You’ll Love This Healthy 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.
• Vegetable Packed: Full of vibrant, as well as nourishing vegetables, this black bean & sweet potato bowl is loaded with wholesome ingredients.
• Perfect for Meal Prep: This Vegan Green Cauliflower Rice Burrito Bowl with Black Beans & Sweet Potatoes stores well in the fridge, making it a great recipe to meal prep for easy dinners throughout the week.

Ingredients

• Organic Sweet Potato: It wouldn’t be a sweet potato burrito bowl without it! The sweet potato can be peeled or cooked with the skin on. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping. Oh and I used garnet sweet potato in case you’re curious.
• Organic Beans: The beans are the staple for this burrito bowl + they’re full of healthy fats and plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Avocado: Slice it, dice it, or mash it up into some guacamole. Whatever suits your fancy.
• Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
• Organic Spices: Chili powder, ground cumin, sea salt, and pepper, are the spices used to season the black beans. 
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. 

How To Make

1. Sweet Potatoes. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Add the chopped sweet potatoes to the baking sheet. Drizzle with avocado oil and sprinkle with the seasonings. Use clean hands to toss and evenly coat. Bake for 25 – 30 minutes, tossing halfway.
2. Beans. Meanwhile, to a small saucepan, add the black beans and heat over medium heat for 3 – 5 minutes, stirring often, until warmed through. Add the spices and mix well to combine. Reduce the heat to the lowest setting to keep warm. 
3. Green Cauliflower Rice. In a high speed blender, add all of the green rice ingredients, except the cauliflower rice. Blend until smooth. In a skillet, defrost the cauliflower rice, then pour over the sauce. Stir until well combined & the liquid has absorbed.
4. Cashew Sour Cream. In a high speed blender, add the cashew sour cream ingredients and blend until smooth and creamy. Add a tad more water as needed to create desired consistency.
5. Assemble. To serve, divide the the green cauliflower rice, black beans, and the roasted sweet potatoes, between. bowls. Top with the sliced avocado, a drizzle of the cashew sour cream, a sprinkle of red pepper flakes, and garnish with cilantro. Enjoy!

Tips for Making Perfectly

• Organic Beans: Black or pinto beans both pair deliciously with this healthy vegan burrito bowl recipe.
• Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing. 
• Organic Herbs: Use fresh cilantro for optimal flavor.
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the cashew sour cream is creamy + smooth.
• Organic Cauliflower Rice: I used frozen organic cauliflower rice. You can find organic pre-made cauliflower rice at your local health foods store. 

Storing & Reheating

As mentioned above, this Vegan Green Cauliflower Rice Burrito Bowl with Black Beans & Sweet Potatoes recipe is perfect for leftovers & meal prep!

Fridge Storage. Transfer burrito bowl ingredients to an air-tight glass container & refrigerate for up to 4 days. Either store the ingredients separately and assemble them in a bowl when you want to eat, or make individual portions of burrito bowls into containers. I don’t recommend preparing the avocado until the burrito bowl is ready to enjoy.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer burrito bowl ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the avocado and the cashew sour cream.

More Healthy Vegan Burrito Bowl Recipes You’ll Love

• Cauliflower Rice Burrito Bowls
• Roasted Cauliflower & Sweet Potato Burrito Bowl with Avocado Jalapeño Sauce
• Vegan Sweet Potato Burrito Bowls
• Vegan Burrito Bowls with Shredded Mexican Jackfruit
• Vegan Burrito Bowl with Chipotle Cashew Queso

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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