Get the Recipe: Veggie Burrito Bowl with Cilantro Lime Tahini Sauce
Ingredients
For the sweet potatoes:
- 1 large sweet potato, cut into 1-inch size cubes
- a good drizzle olive oil
- chili powder, to taste
- smoked paprika, to taste
- salt, to taste
For the Cilantro Lime Tahini Sauce (makes about a ½ cup):
- 1 cup cilantro leaves, lightly packed
- 3 tablespoons olive oil
- 1 to 2 cloves garlic
- 2 heaping tablespoons sour cream, or plain Greek yogurt or vegan yogurt (not the sweet kind)
- 1 tablespoon tahini, well stirred
- ½ small lime, the juice
- ½ teaspoon pure maple syrup
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
Optional Toppings for Bowl:
- beans, black or pinto
- corn
- tomatoes
- lettuce, or your favorite greens
- rice, or your favorite grain
- guacamole, (for this I used 1 avocado - which I smashed together with a squeeze of lime juice, and salt to taste)
- cilantro, leaves
Equipment
- 1 sheet pan
Instructions
Bake the sweet potatoes:
- Pre-heat the oven to 400 degrees.
- In a medium bowl, add the sweet potatoes and drizzle with a little olive oil, and then sprinkle with a little chili powder and smoked paprika and season with salt. Give it a light toss and transfer the potatoes onto a lined sheet pan. Bake until fork-tender and slightly golden, about 30 minutes.
Meanwhile, make the sauce:
- In a small blender or small food processor, blend 1 to 2 tablespoons of water (start with one and add another if needed), along with the rest of ingredients for the sauce until smooth, about 15 seconds.
Build the bowl:
- Assemble everything together in your favorite bowl and drizzle with sauce! Enjoy!
Serving: 2g, Calories: 392kcal, Carbohydrates: 40g, Protein: 4g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Cholesterol: 1mg, Sodium: 392mg, Potassium: 679mg, Fiber: 6g, Sugar: 9g, Vitamin A: 24678IU, Vitamin C: 12mg, Calcium: 79mg, Iron: 2mg