Black bean sweet potato burrito bowls combine roasted, spiced sweet potatoes, seasoned black beans, and fluffy rice into a filling, plant-based meal topped with all your favorite burrito fixings. They’re naturally vegetarian, easy to customize, and hold up well for meal prep, making them a great option for busy weeks.
Why This Recipe Works
Roasting the sweet potatoes with warm spices brings out their natural sweetness while giving them a slightly caramelized edge, and pairing them with well-seasoned black beans and rice creates a filling, well-balanced bowl. It’s easy to double for meal prep and just as easy to customize with whatever toppings you like.
Ingredients
For the Sweet Potatoes
- 2 medium sweet potatoes, peeled and cut into cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Black Beans
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoons water
For the Bowls
- 2 cups cooked white or brown rice
- 1 avocado, sliced
- 1 cup corn kernels
- 1/2 cup cherry tomatoes, halved
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1/2 cup salsa
- Sour cream or plain Greek yogurt, optional
Instructions
1. Roast the Sweet Potatoes
Preheat the oven to 425°F (220°C). Place the cubed sweet potatoes on a large baking sheet. Add olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated.
Spread the sweet potatoes into a single layer and roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized around the edges.
2. Season the Black Beans
While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Add the black beans, chili powder, cumin, garlic powder, and salt.
Stir in the water and cook for 4–5 minutes, stirring occasionally, until the beans are hot and well seasoned.
3. Prepare the Rice
Warm the cooked rice and fluff it with a fork. Brown rice, white rice, or cilantro-lime rice all work well in these bowls.
4. Prepare the Toppings
While everything cooks, slice the avocado, halve the tomatoes, dice the red onion, and chop the cilantro.
5. Assemble the Bowls
Divide the warm rice between four bowls. Add roasted sweet potatoes and seasoned black beans. Arrange corn, tomatoes, red onion, and avocado around the bowl.
6. Add the Finishing Touches
Top each bowl with salsa, fresh cilantro, and a squeeze of lime juice. Add sour cream or Greek yogurt if desired.
Tips for the Best Burrito Bowls
- Don’t overcrowd the sweet potatoes: Give them plenty of space on the baking sheet so they roast instead of steaming.
- Add extra toppings: Shredded lettuce, pickled jalapeños, shredded cheese, or a creamy avocado-lime sauce are delicious additions.
- Make it spicy: Add cayenne pepper to the sweet potatoes or use your favorite spicy salsa.
- For meal prep: Keep the avocado and fresh toppings separate until you’re ready to eat.
- Use leftover rice: This recipe is a great way to turn leftover rice into a complete meal.
Storage
Store the components separately in airtight containers in the refrigerator for up to 4 days, adding fresh toppings like avocado just before serving. Assembled bowls (without avocado) also work well for meal prep.
Final Thoughts
Black bean sweet potato burrito bowls are a hearty, satisfying meal that comes together with simple, wholesome ingredients. They’re easy to prep ahead and endlessly customizable, making them a great addition to a weekly meal rotation.
