15 min active30 min total3 servings

High-Protein Burrito Bowls

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.

Ingredients Included

  • Sweet potatoes
  • High-protein vegetable rice
  • Baby kale
  • Cilantro-lime dressing
  • Cooked black beans
  • Avocado
  • Toasted pepitas (pumpkin seeds)

You'll Need

  • Olive oil
  • Salt

Step 1

Preheat the oven to 450°F. Line a sheet pan with foil or parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.
Find more recipes like this in the Good Eggs Vegetarian Dinner Kit
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