Citrus Burrito Bowls are loaded with all your Mexican favorites infused with orange juice and zest. Sweet potatoes, sweet mini peppers, and black beans are served over a bed of cauliflower rice for a super fast vegan meal! Try this new citrusy take on the classic burrito bowl!
| vegan + gluten free + dairy free + Paleo/Whole30 option |
Bring on ALL the Mexican food, please!
It’s no secret that I’m addicted to Mexican food. Browsing around, you’ll find a ton of Mexican-inspired recipes like
- Chipotle Kale Taco Salad with Creamy Cashew Dressing (Vegan + GF)
- Zucchini & Poblano Shrimp Tacos with Avocado Crema
- Kale Avocado Chimichurri Breakfast Tacos
- Adobo Chicken Tacos with Yogurt Slaw
- Chicken & Sweet Potato Mole Enchiladas (Whole30)
The fiesta never ends.
Josh and I are cooking up burrito bowls on the regular, although this one is just a tad different. And I DEFINITELY think you’re gonna fall in love with it!
Usually, I’ll make a batch of slow cooker Mexican chicken or pork (love this recipe) and serve it bowl-style with cauliflower rice, yogurt cabbage slaw, black beans, and peppers.
But I just LOVE how different these Citrus Burrito Bowls are! Not only are they vegan and gluten free, but if you leave off the black beans, they’re also Paleo & Whole30 compliant. And even better served with grain-free tortillas!
These bowls are infused with orange juice and zest, giving them just a little sweetness and tang. Much different than the traditional burrito bowls I’m used to making.
The best part is that the sweet potato & black bean mixture comes together in just one pan for easy dinner and easy clean up!
First, the sweet potatoes are steamed until just tender, then sauteed with the mini bell peppers. The spices, orange juice, and orange zest are stirred in. Black beans are folded in last since they heat through so quickly.
Meanwhile, you’ll make the cauliflower rice, and ready any toppings you might fancy! Kinda like…
- Diced red onion
- Minced cilantro
- Halved cherry tomatoes
- Cojita cheese
- Sliced jalapenos
- Corn tortillas
- … or, if you want, shred up some Mexican chicken or pork to serve! (Ooh, or maybe spicy Adobo Honey Chicken!)
Also couldn’t blame you if you just wanted to stuff the sweet potato mixture inside tacos. Don’t act like you didn’t think about it!
This super easy, healthy dinner packs up incredibly well for lunch the next day, making it perfect for meal prep! Just heat it up and bring all your toppings separately.
These vegan Citrus Burrito Bowls are so good anytime of year, too. Because it’s all made right on the stove, enjoy it literally all year long!
But really – does Mexican food ever go out of style?
Pin these Sweet Potato Citrus Burrito Bowls!
A healthy Mexican dinner loaded with sweet potatoes, black beans, and sweet peppers, infused with fresh orange flavor!
- 2 Tbsp. olive oil, divided
- 2 large (about 1 lb.) sweet potatoes, cubed
- 1 lb. mini sweet peppers, ribs & seeds removed, sliced
- 1 (14-oz.) can black beans, drained and rinsed
- 2 cloves minced garlic
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1/2 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. dried oregano
- 1/4 tsp. pepper
- Juice and zest of 1 large orange
- 1/2 c. cilantro, minced
- 4-6 c. cauliflower rice
- 1/4 c. diced red onion, for serving
Heat a large skillet over medium-high heat. Add 1 Tbsp. olive oil; swirl to coat. Add the sweet potatoes and saute 3-4 minutes. Add a few tablespoons of water to the pan, then reduce heat to medium, cover, and continue to cook until fork-tender, about 8-10 minutes. Remove the lid and add another 1 Tbsp. olive oil and mini sweet peppers. Saute, stirring occasionally, until potatoes and peppers are tender and golden brown.
Stir in the black beans and garlic, heating 1 minute. Then, stir in the cumin, smoked paprika, chili powder, salt, oregano, and pepper. Cook 30 seconds or until spices are fragrant.
Add the orange juice and zest to the pan, cooking another 1-2 minutes or until the orange juice has evaporated. Remove from heat and stir in the cilantro. Keep warm.
In a separate skillet, saute the cauliflower rice in a drizzle of olive oil. Stir frequently until tender, 6-8 minutes.
Serve sweet potato mixture over the cauliflower rice; top with diced red onion, more cilantro, and your choice of other toppings like avocado, Coijta cheese, and jalapeno.
Nutrition information per serving:
Calories: 315 Protein: 11g Carbs: 52g Fat: 7g