Vegan Sweet Potato Black Bean Burrito Bowls

These vegan sweet potato black bean burrito bowls are a deliciously healthy way to satisfy your hunger for Mexican food. They are not only delicious, but they are also very filling and full of nutrients. The best part is that they're naturally plant based and gluten-free, so anybody can enjoy them!

Hello hungry people! I'm so excited to share this recipe with you because I know that you'll love it. These vegan sweet potato burrito bowls are the perfect meal for your lunch or dinner. They're healthy, delicious, easy to make, and great for meal prepping too.

This dish is full of fresh veggies mixed with protein-packed beans and sweet potatoes to give you a nice balance of nutrients. Plus, it tastes amazing! Our cilantro lime rice, vegan sour cream, Pico de Gallo, corn salsa, and guacamole are all homemade using simple plant based ingredients. If you have the time to make your own, be sure to check out our recipes for it!

Whether you are a vegan or carnivore, or trying to incorporate more plant based meals into your diet, these sweet potato black bean bowls will not disappoint. They're perfect for those nights when you don't want to spend hours in the kitchen but still want something comforting.

So if you love Mexican food as much as we do, then this recipe is for you!

Total Time

• Preparation time: 10 minutes
• Cooking time: 25 minutes
• Total: 35 minutes

Ingredients

• Corn salsa
• Pico de Gallo
• Guacamole
• Vegan sourcream
• Cilantro lime rice
• Butter lettuce leaves 
• Sweet potatoes
• Black beans
• Lime wedges

For sweet potato seasoning:     

• Smoked paprika flakes  
• Ground cumin
• Garlic powder
• Salt
• Olive oil

How to make sweet potato black bean burrito bowls

1. Preheat the oven to 400F.
2. Cook cilantro lime rice. Combine 1 cup basmati rice and 2 cups water with 1 teaspoon of olive oil, and 1 teaspoon of salt in a medium saucepan. Bring to a boil and cover. Simmer for 20 minutes, until water evaporates then turn off the heat and let sit. Once cooled, add some olive oil, garlic, lime juice, chopped cilantro, and toss until completely mixed. Set aside.
3. As the rice is cooking, wash and peel the potatoes, then dice into small cubes.
4. Place them into a bowl and add smoked paprika, cumin, garlic powder, salt and olive oil. Stir everything well. Arrange onto a baking sheet and put in the oven for 20 minutes.
5. Add canned black beans to a small pot and bring to a simmer and cover with a lid. Make sure to check often and stir occasionally. When it's done cooking, drain the liquid and set aside.
6. If you are making homemade pico, guac, corn salsa, and sour cream, now is the time to prep them and then place in the fridge.
7. When the sweet potatoes are done, remove from the oven and set aside.
8. Arrange all the fillings in a bowl and garnish with lime wedges. Serve with a side of tortilla chips and enjoy!

Tips For Success

• I love making all the sides homemade but if you're short on time, store bought will do. Opt for any high quality, limited ingredient, organic brand you can find.
• Add some chili powder to the sweet potatoes seasoning for an added kick.
• When baking the sweet potatoes, flip halfway to ensure they are evenly cooked through.
• You can use your air fryer instead of the oven if you have one. I find that they make the sweet potatoes a little more crispy. Make sure to preheat before using at 400 F and then air fry for about 10 minutes. Toss the basket midway.

Storage

• Store leftovers in separate air tight containers in the fridge for 3-5 days.

Equipment

• Kitchen knife
• Chopping board
• Small pot
• Baking tray

Sweet Potato Black Bean Burrito Bowls

5 from 38 votes

Recipe by Anaiah Michelle Course: Lunch, DinnerCuisine: MexicanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

762

kcal

Total time

35

minutes

This dish is full of flavor and nutrients, and also super easy to make. Whether you're looking for a sweet alternative to your typical lunch or dinner meal, or are trying out this whole vegan thing for the first time, these sweet potato black bean burrito bowls will not disappoint.

Ingredients

• 1 1/2 cup corn salsa

• 1 cup Pico de Gallo

• 1 cup guacamole

• 4 tablespoons vegan sour cream

• 1 1/2 cup cilantro lime rice

• 1 bunch butter lettuce leaves (can also use romaine or iceberg)

• 2 sweet potatoes

• 1 1/2 cup black beans, cooked

• lime wedges for garnish

• For sweet potatoes seasoning

• 2 tablespoons smoked paprika flakes

• 1/2 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1 teaspoon salt

• 2 tablespoons olive oil

Directions

• Preheat the oven to 400F.
• Cook cilantro lime rice. Combine 1 cup basmati rice and 2 cups water with 1 teaspoon of olive oil, and 1 teaspoon of salt in a medium saucepan. Bring to a boil and cover. Simmer for 20 minutes, until water evaporates then turn off the heat and let sit. Once cooled, add some olive oil, garlic, lime juice, chopped cilantro, and toss until completely mixed. Set aside.
• As the rice is cooking, wash and peel the potatoes, then dice into small cubes.
• Place them into a bowl and add smoked paprika, cumin, garlic powder, salt and olive oil. Stir everything well. Arrange onto a baking sheet and put in the oven for 20 minutes.
• Add canned black beans to a small pot and bring to a simmer and cover with a lid. Make sure to check often and stir occasionally. When it's done cooking, drain the liquid and set aside.
• If you are making homemade pico, guac, corn salsa, and sour cream, now is the time to prep them and then place in the fridge.
• When the sweet potatoes are done, remove from the oven and set aside.
• Arrange all the fillings in a bowl and garnish with lime wedges. Serve with a side of tortilla chips and enjoy!

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Nutritional Information

This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.

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Anaiah Michelle

Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes.

www.speakveggietome.com/about