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. 

What You Get

Sweet potatoes 

High-protein vegetable rice 

Baby kale 

Cilantro-lime dressing 

Cooked black beans 

Avocado

Toasted pepitas (pumpkin seeds) 

What You’ll Need

Olive oil

Salt 

Makes 3 servings

Active Time: 15 minutes 

Total Time: 30 minutes  

Step 1

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

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. Reheat the beans in the microwave, 30 seconds. 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 the remaining cilantro-lime dressing, and serve warm.