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Sweet Potato Burrito Bowl

Healthy Sweet Potato Burrito Bowl Recipe

A hearty and wholesome Sweet Potato Burrito Bowl that’s packed with roasted sweet potatoes, black beans, rice, crunchy veggies, and fresh toppings. This nutritious, plant-based bowl is perfect for meal prep and weeknight dinners.
It’s naturally gluten-free, vegan, and full of flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch, Main Course
Cuisine Mexican
Servings 4 Servings
Calories 450 kcal

Ingredients
  

For the roasted sweet potatoes:

  • 2 medium sweet potatoes peeled and diced (about 3 cups)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

For the bowl assembly:

  • 2 cups cooked brown rice or quinoa
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn fresh, canned, or thawed frozen
  • 1 cup cherry tomatoes halved
  • 1 bell pepper diced
  • ½ small red onion finely diced
  • 1 avocado sliced
  • ¼ cup fresh cilantro chopped
  • Lime wedges for serving

Optional:

  • vegan sour cream
  • salsa
  • hot sauce

Instructions
 

Step 1: Preheat and Prep

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Roast the Sweet Potatoes

  • In a large bowl, toss diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on the baking sheet and roast for 25 minutes, flipping halfway through, until tender and lightly browned.

Step 3: Prepare the Base

  • While the sweet potatoes roast, cook your rice or quinoa according to package instructions if you haven’t already. Warm the black beans in a saucepan over medium heat with a splash of water and a pinch of salt, or microwave for 1-2 minutes.

Step 4: Chop the Fresh Ingredients

  • Dice the bell pepper, onion, and tomatoes. Slice the avocado and chop the cilantro. Warm the corn if using frozen or canned.

Step 5: Assemble the Burrito Bowls

  • In each bowl, start with ½ cup of rice or quinoa. Add ½ cup roasted sweet potatoes, ¼ cup black beans, ¼ cup corn, a handful of fresh veggies, and a few slices of avocado.

Step 6: Add Toppings

  • Top with fresh cilantro, a squeeze of lime juice, and any extras like vegan sour cream, salsa, or hot sauce.

Step 7: Serve

  • Enjoy immediately, or store in airtight containers for meal prep. Add fresh avocado just before serving if prepping ahead.
Keyword Sweet Potato Burrito Bowl