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Veggie Burrito Bowl

Veggie Burrito Bowl with Jalapeno and Lime Dressing (Vegan/ Gluten Free/ Dairy Free)

The perfect burrito bowl with a spicy and tangy dressing.
Prep Time 10 mins
Cook Time 45 mins
Course Dinner, Lunch
Servings 2


Burrito Bowl

  • 1 Sweet potato about 700 grams
  • 1/2 Cauliflower about 300 grams
  • 1 Brown onion or leave what is left from the dressing
  • 1/2 Red capsicum
  • 1 Tablespoon Cumin
  • 1/2 Tablespoon Paprika
  • 2 Tablespoons Olive oil
  • 1 Teaspoon Ground coriander
  • 3 Cloves Garlic
  • 1/2 Teaspoon Minced ginger
  • 1 Can Pinto beans drained and rinsed
  • 1/2 Cup Black rice or whatever rice you have in your pantry

Jalapeno and lime dressing

  • 30 Grams Pickled jalapenos
  • 45 Grams Brown onion about ⅓ of an onion
  • 40 Grams Fresh coriander
  • 3 Tablespoons Lime juice
  • 1/4 Cup Olive oil
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Apple cider vinegar
  • 1/2 Tablespoon Maple syrup


  • Preheat the oven to 200C fan-forced.
  • Dice your sweet potato into bite-sized pieces, cut your capsicum into thin strips and cut your cauliflower into small florets.
  • Place all your vegetables into a baking tray and mix through your garlic, ginger, coriander, cumin, paprika and olive oil.
  • Cook in the oven for 35-45 minutes or until the sweet potato is tender. Add in the beans for the last ten minutes of cooking.
  • Whilst your veggies are in the oven cook your rice and create your dressing.
  • Add your dressing ingredients to a blender and blend until well combined and smooth.
  • Once your veggies are done, mix in your rice and plate up.
  • Top with some fresh avocado and your jalapeno and lime dressing, enjoy!
Keyword Dairy free, Gluten free