Veggie Burrito Bowl with Cilantro Lime Tahini Sauce - Supper With Michelle

 

Do you like your burrito bowl with or without guacamole? Asking for friend? 🙂 I’m obviously team guacamole and I’ll never mind paying extra. 🙂 Anyway, this Veggie Burrito Bowl with Cilantro Lime Tahini Sauce was actually made at home.  And let me tell you, I love meals like this. Fairly simple, which really doesn’t require a recipe and you can use what you have in the fridge. For my bowl, I used roasted sweet potatoes,  black beans, corn, cherry tomatoes (that I picked straight off my plant), romaine lettuce, a simple guacamole, and rice. I topped all of that with my delicious sauce. And let me tell you. I could drink that stuff. So good. You can obviously add/use other ingredients to your bowl like quinoa, salsa, cheese, sour cream, and/or even a protein of your choice.

If you like this Veggie Burrito Bowl, you may also want to try my Soba Noodle Buddha Bowl.

Veggie Burrito Bowl with Cilantro Lime Tahini Sauce by Supper With Michelle

Veggie Burrito Bowl with Cilantro Lime Tahini Sauce by Supper With Michelle

 

Veggie Burrito Bowl with Cilantro Lime Tahini Sauce by Supper With Michelle

Get the Recipe: Veggie Burrito Bowl with Cilantro Lime Tahini Sauce

5 from 1 review

Ingredients

For the sweet potatoes:

  • 1 large sweet potato, cut into 1-inch size cubes
  • a good drizzle olive oil
  • chili powder, to taste
  • smoked paprika, to taste
  • salt, to taste

For the Cilantro Lime Tahini Sauce (makes about a  ½ cup):

  • 1 cup cilantro leaves, lightly packed
  • 3 tablespoons olive oil
  • 1 to 2 cloves garlic
  • 2 heaping tablespoons sour cream, or plain Greek yogurt or vegan yogurt (not the sweet kind)
  • 1 tablespoon tahini, well stirred
  • ½ small lime, the juice
  • ½ teaspoon pure maple syrup
  • ¼ teaspoon fine sea salt
  • teaspoon ground black pepper

Optional Toppings for Bowl:

  • beans, black or pinto
  • corn
  • tomatoes
  • lettuce, or your favorite greens
  • rice, or your favorite grain
  • guacamole, (for this I used 1 avocado - which I smashed together with a squeeze of lime juice, and salt to taste)
  • cilantro, leaves

Equipment

  • 1 sheet pan

Instructions

Bake the sweet potatoes:

  • Pre-heat the oven to 400 degrees.
  • In a medium bowl, add the sweet potatoes and drizzle with a little olive oil, and then sprinkle with a little chili powder and smoked paprika and season with salt. Give it a light toss and transfer the potatoes onto a lined sheet pan. Bake until fork-tender and slightly golden, about 30 minutes.

Meanwhile, make the sauce:

  • In a small blender or small food processor, blend 1 to 2 tablespoons of water (start with one and add another if needed), along with the rest of ingredients for the sauce until smooth, about 15 seconds.

Build the bowl:

  • Assemble everything together in your favorite bowl and drizzle with sauce!
    Enjoy!
Serving: 2g, Calories: 392kcal, Carbohydrates: 40g, Protein: 4g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Cholesterol: 1mg, Sodium: 392mg, Potassium: 679mg, Fiber: 6g, Sugar: 9g, Vitamin A: 24678IU, Vitamin C: 12mg, Calcium: 79mg, Iron: 2mg