Served with cauliflower rice and guacamole, these hearty Burrito Bowls are a vegan, gluten-free and grain-free masterpiece. They're loaded with roasted sweet potatoes, red peppers, black beans, mushrooms, corn and more!
Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Spread out the sweet potatoes and toss with oil, salt and smoked paprika and roast in preheated oven for 20-25 minutes, until crispy, flipping halfway through.
Meanwhile, heat olive oil in a large skiillet/pan over a medium-high heat.
Add the onion, garlic, bell peppers, tomato paste, cumin and garam masala. Cook for 5 minutes, until the vegetables soften.
Next, add the mushrooms and corn (if using), cooking for 3-4 minutes more.
Add the coconut aminos and black beans, if using. Squeeze in the lime juice and cook for 5 minutes, stirring frequently, until the beans soften.
Serve the sweet potato and black beans in a bowl together with the cauliflower rice, lettuce, tomatoes, cucumber, avocado and extra lime juice.