These Vegan Burrito Bowls are easy to make and loaded with roasted sweet potatoes, red bell peppers, mushrooms, black beans, corn and served with cauliflower rice and guacamole. A healthy and veggie packed lunch or dinner to satisfy that Chipotle craving. Gluten-free, vegan with paleo, Whole30 or low carb / keto options.
Preheat the oven to 400F. 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 and full softened, 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.