Sweet Potato Burrito Bowl (Print Version)
Colorful bowl featuring roasted sweet potatoes, black beans, rice, and fresh toppings - a flavorful plant-based delight.
# Ingredients:
→ Roasted Sweet Potatoes
01 -
2 medium sweet potatoes, peeled and cubed
02 -
1 tbsp olive oil
03 -
1 tsp ground cumin
04 -
½ tsp smoked paprika
05 -
½ tsp chili powder
06 -
Salt and pepper to taste
→ Bowl Base
07 -
2 cups cooked brown rice or white rice (or quinoa)
08 -
1 can (15 oz) black beans, drained and rinsed
09 -
1 cup corn kernels (fresh, frozen, or canned)
→ Toppings
10 -
1 avocado, sliced or diced
11 -
½ cup cherry tomatoes, halved
12 -
¼ cup red onion, finely chopped
13 -
Fresh cilantro, chopped
14 -
Juice of 1 lime
15 -
Hot sauce (optional)
→ Optional Dressing (Chipotle-Lime)
16 -
¼ cup vegan mayo or plain plant-based yogurt
17 -
1 tbsp lime juice
18 -
½ tsp chipotle powder or adobo sauce
19 -
Salt to taste
# Steps:
01 -
Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, cumin, paprika, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and caramelized.
02 -
While sweet potatoes roast, prepare rice or grain of choice.
03 -
Warm black beans and corn in a skillet or microwave with a splash of water and a pinch of salt.
04 -
In a small bowl, mix all dressing ingredients until smooth (if using).
05 -
Layer rice, beans, corn, roasted sweet potatoes, avocado, tomatoes, and red onion. Drizzle with lime juice and optional dressing. Top with fresh cilantro and hot sauce if desired.
# Notes:
01 -
Add sautéed peppers, shredded lettuce, or pickled jalapeños for more texture and spice.
02 -
Great for meal prep: store ingredients separately and assemble when ready to eat.
03 -
Use cauliflower rice for a low-carb version.