If you’re looking for a nourishing, well-balanced, and incredibly flavorful plant-based meal, this Roasted Sweet Potato & Black Bean Burrito Bowl might just become a weekly staple. Whether you’re cooking for yourself, your family, or prepping lunches for the week, this vibrant bowl brings together the perfect combination of roasted vegetables, protein-rich legumes, hearty grains, and fresh toppings.
It’s colorful, satisfying, and packed with both nutrients and flavor. And the best part? It’s fully customizable, easy to make, and budget-friendly.
In this post, you’ll find a full guide to making the perfect burrito bowl, with helpful tips, variations, serving suggestions, and answers to frequently asked questions.
Why You’ll Love This Recipe
- Nutrient-rich and filling: Loaded with fiber, plant-based protein, healthy carbs, and healthy fats.
- Naturally gluten-free and vegetarian (easily made vegan).
- Perfect for meal prep: Stores well and can be made in advance.
- Highly adaptable: Choose your favorite grains, beans, and toppings.
- Easy to prepare: Made with affordable ingredients and minimal cooking techniques.
Ingredients Breakdown
Here’s what you’ll need to build your burrito bowl from base to toppings.
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1½ tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
- Salt and pepper, to taste
Black Beans
- 1 can (425g) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 garlic clove, minced
- ¼ teaspoon cumin
- ¼ teaspoon dried oregano
- Salt to taste
Rice Base
- 1 cup jasmine or basmati rice
- 2 cups water
- ¼ teaspoon salt
Optional: cook rice in low-sodium vegetable broth for added flavor.
Fresh Toppings
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1 small red onion, thinly sliced
- 1 small jalapeño, thinly sliced (optional)
- ¼ cup fresh cilantro, chopped
- Lime wedges for serving
Optional Lime Crema
- ½ cup plain Greek yogurt (or dairy-free alternative)
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- Salt to taste
Step-by-Step Instructions
Follow these instructions to build the perfect Roasted Sweet Potato & Black Bean Burrito Bowl.
Step 1: Roast the Sweet Potatoes
Preheat your oven to 200°C. Toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, chili powder, cumin, salt, and pepper in a mixing bowl. Spread them evenly on a baking sheet in a single layer.
Roast for 25 to 30 minutes, flipping halfway through, until the edges are golden and crispy and the insides are tender.
Tip: Avoid overcrowding the pan to allow the sweet potatoes to crisp up nicely. Use two pans if needed.
Step 2: Cook the Rice
Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring water and salt to a boil. Add the rice, reduce heat to low, cover, and cook for 15 minutes or until water is fully absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Optional: Stir in a splash of lime juice and a handful of chopped cilantro for extra flavor.
Step 3: Prepare the Black Beans
In a small skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Stir in black beans, cumin, oregano, and a pinch of salt.
Cook for 3 to 4 minutes until the beans are warmed through. Lightly mash some of the beans if you want a creamier texture, or keep them whole for more bite.
Step 4: Mix the Lime Crema (Optional)
Whisk together Greek yogurt (or plant-based yogurt), lime juice, lime zest, and a pinch of salt. Adjust flavor to your liking. Refrigerate until serving.
This step is optional but highly recommended as it ties the bowl together with a cool, tangy element.
Step 5: Assemble the Burrito Bowl
Start by placing a portion of rice at the bottom of each bowl. Layer on roasted sweet potatoes and black beans. Add cherry tomatoes, red onions, avocado slices, and jalapeños.
Sprinkle chopped cilantro on top and drizzle with lime crema if using. Serve with fresh lime wedges on the side.
Presentation tip: Arrange each ingredient in its own section on top of the rice for a vibrant, photogenic bowl.
Serving Suggestions
This dish is great on its own, but there are many ways to switch it up or stretch it further:
- Serve with tortilla chips on the side for a crunchy contrast.
- Add shredded romaine or arugula for extra greens.
- Turn it into burritos by wrapping the contents in large flour tortillas.
- Use cauliflower rice for a lower-carb option.
- Include corn, roasted red peppers, or shredded cabbage for more variety.
Storage and Meal Prep
This burrito bowl is an excellent meal prep option. To keep ingredients fresh:
- Store each component separately in airtight containers in the fridge.
- Rice, beans, and sweet potatoes last up to 4 to 5 days.
- Add fresh toppings like avocado and crema right before serving.
- Reheat beans and sweet potatoes in the microwave or on the stovetop.
Meal prep tip: Divide the rice, beans, and sweet potatoes into individual meal containers and top with cherry tomatoes and onions. Add avocado and crema just before eating.
Variations and Substitutions
This burrito bowl is very flexible. Try these variations based on your dietary needs or preferences:
Vegan Version
Use a dairy-free yogurt or cashew-based crema, or skip the crema altogether and use guacamole or tahini sauce instead.
Add Extra Protein
Try adding grilled tofu, tempeh, sautéed mushrooms, or roasted chickpeas. For non-vegetarians, grilled chicken or shrimp work well.
Grain Alternatives
Replace rice with quinoa, bulgur, couscous, or even farro. For low-carb versions, try cauliflower rice or shredded cabbage.
Different Beans
Swap black beans for pinto beans, chickpeas, or kidney beans for variety.
Final Thoughts
This Roasted Sweet Potato & Black Bean Burrito Bowl is everything a satisfying plant-based meal should be: flavorful, filling, colorful, and good for you. It brings together sweet and savory, fresh and roasted, creamy and zesty in every bite.
Whether you’re following a plant-based lifestyle, trying to add more vegetables to your meals, or simply looking for a quick and wholesome dinner option, this bowl has you covered.
Roasted Sweet Potato & Black Bean Burrito Bowl Recipe
Description
This Roasted Sweet Potato & Black Bean Burrito Bowl is a vibrant, wholesome, and flavorful dish that's perfect for busy weeknights or meal prep. Packed with roasted spiced sweet potatoes, protein-rich black beans, fluffy rice, fresh vegetables, and a zesty lime crema, this bowl delivers a healthy, satisfying meal in every bite.
Ingredients
For the Roasted Sweet Potatoes:
For the Black Beans:
For the Rice Base:
For the Fresh Veggie Toppings:
For the Lime Crema (Optional but Recommended):
Optional Add-ons:
Instructions
Roast the Sweet Potatoes
- Preheat your oven to 200°C. In a bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through until golden and slightly crispy on the edges.
Cook the Rice
- While the sweet potatoes are roasting, rinse the rice thoroughly under cold water. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork.
Warm the Black Beans
- In a small pan over medium heat, add olive oil and garlic. Sauté for 30 seconds, then add the black beans, cumin, oregano, and salt. Cook for 3–4 minutes until heated through. Mash slightly if you prefer a creamier texture.
Prepare the Lime Crema
- In a small bowl, whisk together Greek yogurt (or vegan yogurt), lime juice, zest, and salt until smooth. Refrigerate until ready to use.
Assemble the Burrito Bowl
- In individual serving bowls, layer the rice base first. Top with roasted sweet potatoes, black beans, cherry tomatoes, red onion, avocado, jalapeño (if using), and chopped cilantro. Drizzle with lime crema and serve with lime wedges and optional toppings.
Note
- Make it ahead: This recipe is great for meal prep. Store all ingredients separately for up to 4 days.
- Vegan option: Use a plant-based yogurt for the lime crema.
- Add protein: Add grilled tofu, tempeh, or a fried egg for extra protein.
- Spice level: Adjust chili powder and jalapeños to suit your taste.
- Storage: Store assembled bowls (without avocado and crema) in airtight containers in the fridge. Add fresh toppings before serving.
