Prep Time 20 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 55 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
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:
  • 2 medium sweet potatoes (peeled and cubed, ~1-inch pieces)
  • 1.5 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp chili powder
  • Salt and black pepper to taste
    • For the Black Beans:
  • 1 can 1 can (425g) black beans (drained and rinsed)
  • 1 tbsp olive oil
  • 1 small garlic clove (minced)
  • 0.25 tsp cumin
  • 0.25 tsp oregano
  • Salt to taste
    • For the Rice Base:
  • 1 cup basmati or jasmine rice
  • 2 cups water
  • 0.25 tsp salt
    • For the Fresh Veggie Toppings:
  • 1 cup cherry tomatoes (halved)
  • 1 avocado (sliced)
  • 1 small red onion (thinly sliced)
  • 1 small jalapeño (optional, thinly sliced)
  • 0.25 cup fresh cilantro (chopped)
    • For the Lime Crema (Optional but Recommended):
  • 0.5 cup plain Greek yogurt or vegan alternative
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • Salt to taste
    • Optional Add-ons:
  • Lime wedges
  • Tortilla chips
  • Shredded lettuce
  • Corn kernels
Instructions
    Roast the Sweet Potatoes
  1. 1
    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.
    2. Cook the Rice
  2. 2
    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.
    3. Warm the Black Beans
  3. 3
    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.
    4. Prepare the Lime Crema
  4. 4
    In a small bowl, whisk together Greek yogurt (or vegan yogurt), lime juice, zest, and salt until smooth. Refrigerate until ready to use.
    5. Assemble the Burrito Bowl
  5. 5
    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.
Keywords: healthy, vegan, budget-friendly, meal prep, gluten-free
Read it online: https://petitepanini.com/recipe/roasted-sweet-potato-black-bean-burrito-bowl-recipe/