This burrito bowl packs plant-based protein, relying on “rice” that’s a blend of lentils and chickpeas. It’s topped off with lots of colorful components, with creamy avocado, sweet potatoes, and lime dressing.
Preheat the oven to 450°F. Line a sheet pan with foil or parchment paper.
Cut the sweet potatoes into bite-sized pieces. Pile on the prepared pan, drizzle with 2 tablespoons olive oil, season with ½ teaspoon salt, and toss to coat. Transfer the pan to the oven and roast until the sweet potatoes are tender, 15 to 20 minutes.
Meanwhile, in a small saucepan, bring 1⅓ cups water to a boil. Add the vegetable rice, stir to combine, and return to a boil. Then remove from heat, cover with a lid, and let rest until tender, 12 minutes. Fluff with a fork and set aside.
In a large bowl, toss 2 cups of the kale with 2 tablespoons of the cilantro-lime dressing and season with salt. Transfer the black beans to a bowl, and reheat in the microwave until warmed through, stirring occasionally, 2 minutes. Peel, pit, and dice the avocado.
Heap the vegetable rice into bowls, and top with the beans, roasted sweet potatoes, avocado, and dressed kale. Sprinkle with the pepitas, drizzle with some of the remaining cilantro-lime dressing, and serve warm.