Sweet Potato Burrito Bowl

Refreshing and filling burrito bowl with sweet potato, avocado bites and vegan mince accompanied by fragrant coriander rice.

Serves 1 | Prep time: 15 mins | Cooking time: 20 mins


  • 150g/5.3oz sweet potato (abt 1 1/4 cup, cut in chunks)
  • 30g/1oz (1/4 cup) TVP (textured vegetable protein)
  • 1 1/2 tsp burrito spice mix (e.g. Old El Paso Burrito Spice Mix)
  • 5ml/0.2oz (1 tsp) olive oil spray
  • 75g/2.6oz uncooked brown rice (just over 1/3 cup)
  • 200g/7oz black beans (1 1/4 cup, rinsed & drained)
  • 100g/3.5oz avocado (1/2 medium sized avo)
  • 100g/3.5oz red capsicum/bell pepper (3/4 cup, chopped)
  • 50g/1.8oz corn kernels (1/3 cup, rinsed & drained)
  • 20g/0.7oz coriander (1/3 cup, roughly chopped)
  • 20g/0.7oz spring onion (1 or 2 stalks)
  • Squeeze of lemon juice
  • Tamari sauce, to taste


  1. Cook brown rice as per packet instructions.
  2. Rehydrate the TVP mince with 1/4 cup of boiled water poured over it in a bowl. Set aside.
  3. Cut the sweet potato and avocado into bite-size chunks, chop the capsicum and coriander and measure out the corn kernels and black beans mix once rinsed and drained from the can.
  4. Steam/boil the sweet potato for about 10 minutes or until soft.
  5. While the sweet potato is cooking, heat up oil in a pan then add the rehydrated TVP. Cook for a couple of minutes then add the burrito spice. Mix well. Add half the spring onion and all the black beans, corn and capsicum. Stir and cook for another 7 to 8 minutes. Optional: taste the mix and add any additional seasonings of your choice.
  6. When the rice is ready, fluff it with a rice paddle and mix half the chopped coriander through it.
  7. Next, assemble your burrito bowl with sweet potato, rice, bean/mince mix, avocado, top with the remaining fresh coriander, spring onion, a squeeze of lemon and a drizzle of Tamari sauce. Enjoy!

Macros – Carb: 125g  Fat: 23g  Prot: 40g  Calories: 867

This recipe is part of the 7-day Endurance meal plan

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LunchMexicanGluten FreeLow Fat

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