Vegan Sweet Potato Burrito Bowl (Printable)
Vibrant bowl with roasted sweet potatoes, black beans, rice, and fresh toppings for a satisfying plant-based meal.
# What you'll need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ Burrito Bowl Base
08 - 1 cup uncooked brown rice (or quinoa)
09 - 2 cups water
10 - 1/2 teaspoon salt
→ Black Bean Mix
11 - 1 can (15 oz) black beans, drained and rinsed
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon garlic powder
15 - Salt and pepper to taste
→ Fresh Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 cup corn kernels (fresh or thawed from frozen)
18 - 1 large avocado, diced
19 - 1/4 cup red onion, finely diced
20 - 1/4 cup fresh cilantro, chopped
21 - 1 lime, cut into wedges
→ Optional Garnishes
22 - Vegan sour cream or plain coconut yogurt for drizzling
23 - Hot sauce to taste
# Directions:
01 - Preheat oven to 425°F. Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper in a large bowl until evenly coated. Spread on a parchment-lined baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender when pierced with a fork.
02 - Rinse brown rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 30-35 minutes until all water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
03 - Combine drained black beans, cumin, smoked paprika, garlic powder, salt, and pepper in a small saucepan over medium heat. Stir frequently and cook for 3-5 minutes until beans are heated through and spices are fragrant. Adjust seasoning to taste.
04 - While components cook, halve the cherry tomatoes. Dice the avocado into 1/2-inch pieces. Finely dice the red onion. Roughly chop the cilantro. Cut the lime into 8 wedges for serving. Keep ingredients separate until assembly.
05 - Divide cooked brown rice evenly among four large bowls. Arrange roasted sweet potatoes, warmed black beans, cherry tomatoes, corn, diced avocado, red onion, and cilantro in sections over the rice. Serve with lime wedges on the side for squeezing. Drizzle with vegan sour cream or coconut yogurt if desired and add hot sauce to taste.
# Expert Suggestions:
01 -
- You get those perfectly crispy edges on sweet potatoes without deep frying anything
- The bean and rice base keeps you satisfied for hours while still feeling light
- Everything can be prepped ahead so weeknight dinners feel effortless
02 -
- Crowding the baking sheet is the fastest way to end up with steamed instead of roasted potatoes
- Squeeze fresh lime over everything just before eating to wake up all the flavors
03 -
- Cut your sweet potatoes into similar sized cubes for even roasting
- Reserve some cilantro stems to blend into the beans for extra flavor