Once the sweet potatoes are ready, begin to build your bowls. TIME SAVING TIP: Make the homemade spicy chipotle mayo sauce the day before and store in the fridge to save time. You can store the spicy mayo in an airtight container/bottle in the fridge for up to 3 days OR freeze it until ready to use. If you're making the spicy chipotle mayo, I highly recommend you make it ahead of time. Chop all the veggies and toss in a bowl with the lime juice. This is super quick because the canned beans are already cooked, you're just heating them up.įinally, make the mango salsa last so that it can be super fresh. Next, heat up the beans on the stove top and add the spices/herbs to give it some flavor. Once the sweet potatoes are in the oven, then you can prepare the quinoa next which takes around 10 to 15 minutes. I like to start off by making the roasted sweet potatoes because these are what take the longest amount of time (around 25 to 30 minutes in the oven).
#Roasted chili corn salsa chipotle how to#
Time-saving tips on how to easily make these vegan burrito bowls: Homemade chipotle mayo OR your fave hot sauce - If you want to take it step further I highly recommend pairing this bowl with my delicious vegan spicy chipotle mayo, but if you do not have the time you can just use any regular hot sauce as well.Or you can leave them out and use pineapple instead or tomatoes. If you do no have access to fresh mangoes, you can use frozen like I usually do. Mango salsa - we could use regular salsa, but we're not regular people.
#Roasted chili corn salsa chipotle full#
For a full step-by-step guide on how to cook quinoa on the stove top click here. Quinoa is just as delicious and can be made on the stove top (or instant pot) in a matter of minutes.
This bowl is one of my favorite favorite meals ever! Spicy Roasted Sweet Potatoes and Black Bean Burrito Bowl With Homemade Chipotle Mayo.