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Smashed burrito bowls with black beans, cauliflower rice, and paprika sweet potato mash. Serve with your favorite toppings for easy weeknight meals!
Burrito bowls became a staple for me when I started follow a plant-based diet.
You mean I can just throw all of this stuff in a bowl and it’ll taste better than Chipotle?
Yup.
These Smashed Burrito Bowls are the result of one of my weeknight burrito bowl experiments involving a sweet potato, cauliflower, beans, a blender, and an intense craving for Mexican.
The combination of this bowl is ridiculously simple, but it feels fresh because it combines unexpected textures and a killer mix of herbs and spices.
OK, I’ll just say it.
These bowls might arguably resemble baby food, but trust me when I say no baby has had flavors like this from the jar.
If you’re like me, when you look at these bowls your eyes immediately give the dollop of sweet potato mash a once over.
You’re looking mighty fine, yams.
Usually mashed potatoes call for some sort of butter or oil to make them creamy, but I addedtahini as a substitute and a dash of paprika for contrast.
I love substituting tahini for oil in my recipes because it adds protein, flavor, and creaminess.
We’relucky I didn’t eat the entire potato puree straight from the blender with my “taste testing” spoon because then this recipe wouldn’t be,but believe me when Isay it’s too good formy tahini and sweet potato lovingsoul tocomprehend.
Tahini and sweet potatoes are SO good together, so I suggest you do yourself a favor and bookmarkthis sweet potato mash for future bowls. I know I am!
If you don’t have a blender or don’t feel like dirtying up your blender, the mash can also be created by hand by using a fork or a potato masher.
Hello, side dish perfection.
My favorite color of cauliflower is the cheddar color, which, speakingin Crayola crayoncolors, is a macaroni and cheese yellow.
If you use regular cauliflower, don’t be alarmed if your cauliflower rice doesn’t come out a cheesy yellow color.
I highly recommend mixing the sweet potato smash in to coat the entire bowl so you can get a bit with every bite.
Give your teeth a restand let your taste buds dance, because baby food has never tasted this good, friends.
Enjoy these Smashed Burrito for easy weeknight dinners.
I love to throw my leftovers is a container and heat themup for lunch the next day.
If you make yourself some “Smashed” Burrito Bowls, let me know!I’d love to see how yours turned out!
Be sure to leave me a comment, rating, and review so I can use your feedback to make more yums.
Give me a shout on Instagram and use hashtag #floraandvino to show me your creations!
For morefun bowls like this, check out my Maple Balsamic Tempeh Buddha Bowls,Greek Power Bowl with Cucumber Yogurt Tzatziki Sauce, orMediterranean Cauliflower Rice Tabbouleh Bowls.
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XO Lauren
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 2 reviews
- Author: Flora & Vino
- Total Time: 1 hour 15 mins
- Yield: 2-3 bowls
- Diet: Vegan
Description
Smashed burrito bowls with black beans, cauliflower rice, and paprika sweet potato mash. Serve with your favorite toppings for easy weeknight meals!
Ingredients
Smashed Burrito Bowl
- 1 15 oz can black beans, drained and rinsed
- 1 head of cheddar cauliflower (or sub any color cauliflower), grated into “rice”
- 1 tsp avocado oil (or sub veggie broth if oil-free)
- 1/2 tsp garlic powder
- 1/4 cup diced white onion
- handful of grape or cherry tomatoes, diced
- pinch of Himalayan sea salt
- 1 lime, squeezed
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 cup fresh chopped cilantro, plus more for serving
Paprika Sweet Potato Smash
- 1 large sweet potato or yam, baked
- 1 tsp sweet paprika
- 2 TBSP runny tahini
- splash of almond milk (as needed)
For serving
- avocado, sliced
- hot sauce
- fresh squeezed lime
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Stab your cleaned yam or sweet potato several times with a fork and bake for ~1 hr, until very tender. Set aside once done baking and split open to cool slightly.
- While the sweet potato is baking, prepare cauliflower rice by place florets in a blender or food processor and pulsing until you have “rice”.
- Heat a large rimmed skillet over medium heat. Once hot, add avocado oil, garlic, onion, and a pinch each salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ and diced tomatoes and stir to coat.
- Place the lid on to steam the rice for about 5-7 minutes or until almost tender like rice, stirring occasionally.
- Remove “rice” from heat and transfer to a large mixing bowl. Add lime juice, cumin, chili powder, and fresh cilantro. Set aside.
- To make the sweet potato mash, remove skin from the the sweet potato and place in a blender or food processor with paprika and tahini and blend until smooth and velvety. Add a splash of almond milk, if needed to get the blades moving.
- To serve, divide cauliflower rice, beans, and sweet potato mash between serving bowls. Top with avocado, fresh lime, and cilantro.
- Best when fresh, though leftovers keep for 2-3 days in the refrigerator.
- Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro, and avocado.
- Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.
Notes
Recipe adapted from Blissful Basil
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Entrée
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten Free, Grain-Free
