Looking for a delicious plant-based meal that’s hearty, flavorful, and ready in 30 minutes? Say hello to the Sweet Potato Burrito Bowl.
These colorful bowls are more than just eye candy they’re packed with roasted sweet potatoes, protein-rich beans, crunchy veggies, and zesty toppings that make every bite a satisfying experience.
Whether you’re a seasoned meal prepper or just trying to eat more whole foods, this sweet potato burrito bowl is about to become a favorite in your weekly rotation.
Why You’ll Love This Sweet Potato Burrito Bowl
There’s a lot to love about this wholesome bowl recipe:
- Quick and easy to make: Ideal for busy weeknights.
- Naturally vegan and gluten-free: No swaps necessary.
- Perfect for meal prep: Keeps well and reheats beautifully.
- Balanced nutrition: Loaded with complex carbs, plant-based protein, and fiber.
This is the kind of meal that makes clean eating feel like comfort food.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients you probably already have on hand. Here’s what you’ll need:
- Sweet potatoes: Diced and roasted with a smoky blend of chili powder, cumin, and paprika.
- Black beans or pinto beans: Use canned or cooked from scratch.
- Cooked rice or quinoa: Brown rice, white rice, or even cauliflower rice works as a base.
- Corn: Fresh, canned, or grilled for a bit of char.
- Fresh vegetables: Chopped lettuce, diced tomatoes, red onion, and bell peppers.
- Toppings: Avocado slices, lime wedges, fresh cilantro, vegan sour cream, or your favorite salsa.
Feel free to mix and match to suit your taste or dietary preferences.
How to Make a Sweet Potato Burrito Bowl
Here’s a step-by-step overview of how to bring it all together:
- Roast the sweet potatoes
Peel and cube sweet potatoes, toss with olive oil and seasoning, and roast at 400°F for about 25 minutes or until golden and tender. - Prepare your grain base
Cook your rice or quinoa according to package instructions. For a low-carb option, use cauliflower rice. - Warm the beans
Heat canned beans on the stovetop with a pinch of cumin, garlic powder, and a splash of lime juice for extra flavor. - Chop fresh toppings
Dice your veggies and prep your toppings while the potatoes are roasting. - Assemble your bowl
Start with your grain base, then layer on sweet potatoes, beans, corn, veggies, and toppings of choice. - Add finishing touches
A squeeze of lime, a drizzle of sauce, and a sprinkle of cilantro tie everything together.
Flavor Variations and Add-Ons
This burrito bowl is highly adaptable. Here are a few fun ways to switch it up:
- Add protein: Include grilled chicken, tofu, tempeh, or ground turkey for added protein.
- Spice it up: Add jalapeños, hot sauce, or chipotle mayo for a kick.
- Change the base: Try farro, couscous, or greens instead of rice.
- Turn it into a wrap: Stuff all the fillings into a large tortilla for a handheld meal.
- Add crunch: Crushed tortilla chips or pepitas give it texture and bite.
The possibilities are endless, making this bowl a go-to for variety lovers.
Meal Prep and Storage Tips
This sweet potato burrito bowl is perfect for weekly meal prep. Here’s how to store and reheat it:
- Prep ahead: Roast a big batch of sweet potatoes and cook your grains in advance.
- Store separately: Keep each component in its own container to maintain texture.
- Refrigeration: Store in airtight containers for up to 45 days.
- Freezer tips: Beans and rice freeze well. Add fresh toppings after reheating.
- Reheating: Microwave sweet potatoes and rice for 12 minutes before assembling your bowl.
This is a great option for make-ahead lunches or quick dinners throughout the week.
Recipe FAQ’s
Can I make this ahead of time?
Yes! It’s ideal for meal prep. Just store components separately and assemble before serving.
Can I make it low-carb?
Absolutely. Use cauliflower rice and skip the beans if you’re watching your carb intake.
Can I use canned sweet potatoes?
Fresh roasted sweet potatoes work best for texture, but canned could be used in a pinch—just note they’ll be much softer.
Healthy Sweet Potato Burrito Bowl Recipe
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
Step 2: Roast the Sweet Potatoes
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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
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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
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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
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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
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Top with fresh cilantro, a squeeze of lime juice, and any extras like vegan sour cream, salsa, or hot sauce.
