Vegan burrito bowls

 Cooking 20 minutes
 Preparation 15 minutes
 4 servings


1 large sweet potato, peeled and cut into cubes
10 ml (2 tsp.) chili powder
375 ml (1 1/2 cups) dry couscous
1 set (227 g) Florette Burrito Meal Salad Kit
1 container (255g) cherry tomatoes, halved


  1. Preheat the oven to 220°C (425°F).
  2. In a bowl, mix the sweet potato cubes with a little olive oil and chili powder.
  3. On a baking sheet lined with parchment paper, spread the sweet potato cubes.
  4. Bake for 20 to 25 minutes. Remove from oven and let cool.
  5. Meanwhile, bring 375 ml (1 1/2 cups) of water to a boil in a saucepan.
  6. Place the couscous in a large bowl. Pour the boiling water over the couscous, then cover and let stand for 5 minutes. Gently stir the couscous with a fork. Let cool.
  7. In another bowl, combine the ingredients for the Burrito Salad Meal Kit with the sweet potato cubes.
  8. In four bowls, divide the couscous, tomatoes and sweet potato mixture separately.

Recipe developed in partnership with Pratico-Pratiques:

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