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
- 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!
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
Ingredients
- 1 ½ cup corn salsa
- 1 cup Pico de Gallo
- 1 cup guacamole
- 4 tablespoons vegan sour cream
- 1 ½ cup cilantro lime rice
- 1 bunch butter lettuce leaves (can also use romaine or iceberg)
- 2 sweet potatoes
- 1 ½ cup black beans, cooked
- lime wedges for garnish
For sweet potatoes seasoning
- 2 tablespoons smoked paprika flakes
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- 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!
Nutrition
* 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.
Did you try this recipe?
Please let me know how this Vegan Sweet Potato Black Bean Burrito Bowl turned out for you! Leave a comment and rating below and don't forget to sign up for the newsletter if you want to receive recipes, meal plans, and special offers in your inbox.
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.
Nicoletta De Angelis Nardelli
This is my most favorite burrito bowl! The flavors are incredible, so filling, and tasty!
Naïby
Sweet potatoes and black beans are my favorite combinations when it comes to having Mexican night. I love those flavors. They're perfect for dinner and lunch.
Amanda Dixon
These bowls were delicious! I just loved how the sweet potatoes paired with the smoky cumin, and it was so hearty.
Brianna
I absolutely love burrito bowls and this veggie one is fab! Definitely going into my meatless Monday rotation.
Heidy
These vegan sweet potato black bean burrito bowls were so good I swear I have taken them to lunch 2x this week! They have been the highlight of my workdays! Have a great day and thanks for another wonderful recipe!
paige
Loved this recipe! Had it for dinner and there were enough leftovers for lunch...will use this as a meal prep for the week too...thank you!!
Petro
Such a great recipe, perfect for the vegetarian journey we've just embarked! Thanks for sharing this, we're always on the look out for ways to make our dinners less boring!
Mikayla
This was a perfect addition to our family dinner, especially for my mom who is vegetarian. She loved the flavors all melded together.
Julia
I love meals like this with lots of textures and flavours for everyone to enjoy. This sweet potato and black bean burrito bowl was delicious. Lots of crunch... lots of creaminess - we loved it. Thank you.
Andrea White
I love burrito bowls! These look perfect. Can't wait to try adding in sweet potatoes!
Megan Ellam
Absolutely yummo! I love how simple and tasty it is too!
Alexandra
Delicious and nutritious - these bowls not only look amazing thanks to all of the wonderful colours, but they taste superb!
Amanda
These are my new favorite bowls for lunch. Hearty and filling and super tasty!
Agnieszka
This is such a bright and flavorful plant-based dish. I really loved it!
Holly
I love this flavor combination. Such a delicious (and filling!) lunch!
Luca
Love new ideas for burrito bowls. Sweet potato was a new idea for me but it turned out to be delicious!
Emily
This sweet potato black bean bowl was so hearty and delicious, I love this kind of meal! Thank you for sharing the recipe!
Seanna Borrows
This is such a great recipe! So delish. I will definitely be making this on repeat. Love that your site has keto and vegan recipes. I'll definitely be back!!
Caroline
Love all the colors in these bowls and the seasonings on the sweet potato sound great too.
Jeri
This healthy bowl was absolutely delicious! I love meals like this! I already had pico de gallo in the fridge from yesterday and it was delicious with this bowl! I will definitely be making this again!
Jessie
We lover burrito bowls especially with my sister visiting! I have not tried with sweet potatoes but is sound good.
Jess
I love this healthier version of a favorite dish of mine.
Natalie
Great lunch idea. Looks so healthy and nutritious. I will make this for lunch tomorrow. Yum! can't wait.
Michael
This burrito bowl is amazing! Sweet potatoes are one of my favorite things and I love how you were able to incorporate them into this bowl!
Oscar
This burrito bowl was so filling and satisfying. I loved adding sweet potato as it gave it more depth and flavour.
Helen
That looks so tasty and filling - great dinner idea.
Jean
Im a big fan of burrito bowls and I usually have them for dinners but I havent incorporate sweet potato. I will add next time and make cilantro rice like in this recipe.
Kayla DiMaggio
I love sweet potatoes and this black bean bowl was so hearty and filling! Everything about it was perfect!
Daniela
This was the easiest and tastiest dinner I made in a long time! Thank you for sharing this recipe
Gus
Sounds like the perfect healthy lunch! I think I have all the ingredients to make it today! 🙂
Choclette
I do love your bowls of deliciousness. They're so colourful and healthy and full of things I love to eat. Can't wait to make this one.