Smoky, slightly spicy black beans and sweet roasted sweet potatoes come together in this vegan burrito bowl for an easy to make-ahead meal for the week. It's finished off with a crunchy citrus coleslaw and tastes great hot or cold.
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 283kcal
Ingredients
Chipotle Black Beans
2cansblack beanscooked or canned
¼cupred onionfinely diced
1smallchipotle pepper with 1 tablespoon adobo sauce, finely chopped
Peel sweet potatoes and cut into ½ inch cubes. Place in a bowl, drizzle with olive oil and sprinkle with seasoning. Use tongs to mix well covering all the potatoes with oil. Transfer sweet potatoes to a sheet pan in a single layer.
Place the tray of potatoes into a 400-degree oven and cook for 10 minutes. Flip over potato rounds and cook another 10-15 minutes or until potatoes are tender and slightly browned on each side.
Air Fryer Method for Sweet Potatoes
Cook sweet potatoes in air fryer for 16-18 minutes at 180° F for 16-18 minutes, moving potatoes around halfway through the cooking time.
Prep the slaw
Measure out the coleslaw mix into a large mixing bowl. Add corn kernels, bell pepper, and cilantro in a bowl. Add the lime juice and orange juice to the coleslaw and sprinkle with salt and pepper to taste. Let the slaw sit while the potatoes and black beans finish cooking.
Cook black beans
Drain off at least half of the water from the cans of beans. Then empty into a saucepan. Add the onions and fajita seasoning. Cover with a lid and cook on low heat for 10 minutes.
When the potatoes are cooked, assemble your burrito bowls. Arrange the potatoes, black beans and slaw in a bowl. Top with sliced avocado and garnish with lime wedges and fresh cilantro.
Notes
Expert Tips:If using the air fryer to cook the sweet potatoes, it’s ok to have them stacked 2 or 3 on top of each other but try not to fill more than that. For smaller air fryers, you may need to cook in batches.Take advantage of using pantry staples such as canned black beans to make this recipe.When heating the beans, leave just a touch of the juice from the cans in the beans. This helps to keep the beans from drying out while cooking while not being overly juicy.The coleslaw tastes even better when it’s had a while to sit so consider making it up to 24 hours in advance.