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    Vegetarian Burrito Bowl

    This easy, healthy, and delicious vegan take on a burrito bowl is sure to please!!


    • Burrito Bowl + Filling:

    1 Small Whole Wheat Flour Tortilla

    1/2 Tbsp Avocado Oil (for sautéing)

    2 tsp Avocado Oil (for the tortilla)

    1/4 C. Sweet Potato (1/4” small diced pieces)

    2 Tbsp White Onion (chopped)

    3 Tbsp Canned Black Beans (rinsed, drained, Low-Sodium)

    1/4 tsp Garlic Granules

    1/4 tsp Paprika

    1 Tbsp Fresh Cilantro (chopped)

    Zest of 1/2 Lime

    Juice of 1/4 Lime

    1/4 C. Brown Rice and Quinoa (cooked)

    Pinch of Pink Himalayan Salt + Ground Black Pepper (to taste)

    - Dressing:

    1 Tbsp Saucy Lips Jalapeño & Green Apple hot sauce

    1 Tbsp Lime and Black Bean Hummus (or your preferred hummus)

    1 Tbsp Extra Virgin Olive Oil


    • Preheat oven to 425.
    • Place Tortilla on a plate and with a paper towel or culinary brush, coat both sides of the Tortilla in the Avocado Oil.
    • Line an oven safe (small) dish with the Tortilla, creating a bowl shape (you’ll probably have to fold the tortilla in areas to make it fit and to achieve a bowl shape) — Place a ball of aluminum foil inside the Tortilla to keep from collapsing.
    • Bake on a lower oven rack for ~15 mins.
    • Sauté Sweet Potato + Onion + Garlic Granules + Paprika for ~10 mins.
    • While that cooks, mix Lime Zest + Lime Juice + Cilantro + Rice/Quinoa.
    • Add Black Beans to the sautéing sweet potato and onion, continue to sauté ~3 - 5 mins.
    • Whisk Olive Oil + Hot Sauce + Hummus until well-combined.
    • Carefully remove tortilla bowl out of the oven-safe bowl, set on a plate.
    • Fill the tortilla bowl with the cilantro lime rice, then top with the sautéed veggies and drizzle on top with the dressing.
    • Enjoy!

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