Description
Smashed burrito bowls with black beans, cauliflower rice, and paprika sweet potato mash. Serve with your favorite toppings!
Ingredients
Smashed Burrito Bowl
- 1 15 oz can black beans, drained and rinsed
- 1 head of cheddar cauliflower (or sub any color cauliflower), grated into “rice”
- 1 tsp avocado oil (or sub veggie broth if oil-free)
- 1/2 tsp garlic powder
- 1/4 cup diced white onion
- handful of grape or cherry tomatoes, diced
- pinch of Himalayan sea salt
- 1 lime, squeezed
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 cup fresh chopped cilantro, plus more for serving
Paprika Sweet Potato Smash
- 1 large sweet potato or yam, baked
- 1 tsp sweet paprika
- 2 TBSP runny tahini
- splash of almond milk (as needed)
For serving
- avocado, sliced
- hot sauce
- fresh squeezed lime
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Stab your cleaned yam or sweet potato several times with a fork and bake for ~1 hr, until very tender. Set aside once done baking and split open to cool slightly.
- While the sweet potato is baking, prepare cauliflower rice by place florets in a blender or food processor and pulsing until you have “rice”.
- Heat a large rimmed skillet over medium heat. Once hot, add avocado oil, garlic, onion, and a pinch each salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ and diced tomatoes and stir to coat.
- Place the lid on to steam the rice for about 5-7 minutes or until almost tender like rice, stirring occasionally.
- Remove “rice” from heat and transfer to a large mixing bowl. Add lime juice, cumin, chili powder, and fresh cilantro. Set aside.
- To make the sweet potato mash, remove skin from the the sweet potato and place in a blender or food processor with paprika and tahini and blend until smooth and velvety. Add a splash of almond milk, if needed to get the blades moving.
- To serve, divide cauliflower rice, beans, and sweet potato mash between serving bowls. Top with avocado, fresh lime, and cilantro.
- Best when fresh, though leftovers keep for 2-3 days in the refrigerator.
- Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro, and avocado.
- Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.
Notes
Recipe adapted from Blissful Basil
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Entrée
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten Free, Grain-Free