Veggie Burrito Bowl with Cilantro Lime Tahini Sauce
Do you like your burrito bowl with or without guacamole? Asking for friend? 🙂 Well, I’m obviously team guacamole and I’ll never mind paying extra. 🙂 This crave worthy Veggie Burrito Bowl with Cilantro Lime Tahini Sauce is one that I love to make quite often. And let me tell you, it’s such a delicious combination and fairly simple to make. This recipe is more of a “no-recipe” of sorts where I empower you to use what you have in the fridge and pantry.
So for this particular bowl, I used roasted sweet potatoes, black beans, corn, cherry tomatoes, romaine lettuce, red cabbage, a simple guacamole, and rice. Then…I topped all of that with my delicious Cilantro Lime Tahini Sauce. Goodness! I could drink that stuff! It’s so good! Again, the key is to really make this bowl your own and see below for some other great ways to freestyle this recipe and additions.
Similar to my cookbook, you can freestyle this salad and make it your own in many different ways.
Here’s a few ways to freestyle this recipe:
- use another leafy green instead of romaine lettuce
- use other veggies instead of roasted sweet potatoes
- add salsa or pico de gallo instead of the sauce
- use pinto beans, brown lentils, or a different type of bean instead of black beans
- use some of my other delicious sauces and salad dressing such as this Chipotle Ranch Dressing or this Charred Scallion and Cilantro Dressing
Here are some other additions and ideas to consider:
- add another source of protein such as seasoned tofu, shrimp, or fish
- add cotija cheese, queso quesadilla, or monterey jack cheese
- add black olives
- add sour cream
- add pickled red onions or radishes
- add sautéed onions
- add sautéed bell peppers
Are there ways to veganize this recipe???
Yes! To make this bowl vegan, simply use plain unsweetened vegan yogurt or sour cream in the sauce.
Looking for other great salad or bowl ideas? Give these delicious recipes a try!
- Zesty Shrimp Fajita Salad
- Chipotle Ranch Salad
- BBQ Salmon Chopped Salad
- Oven Baked BBQ Tofu over Kale Salad
Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!
Thank you so much for stopping by today! I hope that you enjoy my Veggie Burrito Bowl with Cilantro Lime Tahini Sauce. The full printable recipe is below. Enjoy!
Get the Recipe: Veggie Burrito Bowl with Cilantro Lime Tahini Sauce
Ingredients
For the sweet potatoes:
- 1 large sweet potato, cut into 1-inch size cubes
- a good drizzle extra virgin olive oil
- a light sprinkle chili powder, or to taste
- a light sprinkle smoked paprika, or to taste
- salt, to taste
For the Cilantro Lime Tahini Sauce (makes about a ½ cup):
- 1 cup cilantro leaves, lightly packed
- 3 tablespoons extra virgin olive oil
- 1 clove 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, or to taste
- ⅛ teaspoon ground black pepper
Suggested Ingredients for the Bowl:
- black beans, pinto beans, or brown lentils
- corn
- tomatoes
- your favorite leafy greens, such as romaine, iceberg, or red leaf lettuce
- your favorite grain, such as rice or quinoa
- diced avocados or guacamole, (for this simple guacamole I used 1 large avocado - that I smashed with a fork in a small bowl. Then squeezed in a little bit of lime juice and seasoned with a pinch of salt)
- cilantro leaves
Equipment
- sheet pan
- Cutting Board
- Small Sauce Pan optional
- Chef's Knife
Instructions
Bake the sweet potatoes:
- Arrange a rack on the top-third of the oven. Pre-heat the oven to 400 degrees.
- In a medium bowl, add the sweet potatoes and drizzle them with a little olive oil. Lightly season with a little chili powder, smoked paprika, and salt. Give it a toss and transfer the potatoes onto a lined sheet pan. Transfer the sheet pan to the top-third rack of the oven. Bake until fork-tender and slightly golden, about 30 minutes.
Make the sauce:
- Meanwhile, in a high-speed blender or small food processor, add one tablespoon of water along with the rest of ingredients for the sauce. Blend until smooth, about 15 seconds. Taste and add more salt, if needed. Add another tablespoon of water, if needed to thin the sauce out a bit more.
Build the bowl:
- Assemble all of the ingredients that you're using into your favorite bowl and drizzle with some of your delicious sauce! Keep in on the table just in case anyone would like anymore. Serve and enjoy!
