Vegan Sweet Potato Burrito Bowl (Print version)

Roasted sweet potatoes, spiced black beans, and fresh toppings over fluffy brown rice create this satisfying Mexican-inspired bowl.

# Ingredient List:

→ Roasted Sweet Potatoes

01 - 2 medium sweet potatoes, peeled and diced
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
09 - 2 cups water
10 - 1/2 teaspoon salt

→ Black Bean Mix

11 - 1 (15 oz) can 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
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

# How To Make It:

01 - Preheat the oven to 425°F
02 - Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper in a bowl. Spread on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and tender.
03 - Rinse the rice and combine with water and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 30–35 minutes until tender and water is absorbed. Fluff with a fork.
04 - Combine black beans, cumin, smoked paprika, garlic powder, salt, and pepper in a small saucepan over medium heat. Stir until warmed through, about 3–5 minutes.
05 - Halve cherry tomatoes, dice avocado, finely chop red onion and cilantro, and cut lime into wedges.
06 - Divide rice among four bowls. Top each with roasted sweet potatoes, black beans, cherry tomatoes, corn, avocado, red onion, and cilantro.
07 - Drizzle with vegan sour cream or coconut yogurt and squeeze fresh lime. Add hot sauce if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything comes together in under an hour with mostly hands-off cooking time
  • You get that perfect sweet and savory combination that makes plant-based eating feel indulgent
  • Leftovers pack beautifully for tomorrow's lunch without getting sad or soggy
02 -
  • Spread the sweet potatoes in a single layer without overlapping or they'll steam instead of roast
  • Let the rice rest for 5 minutes off the heat before fluffing or it'll turn gummy
  • Squeeze the lime right before eating or the avocado will start to brown and lose its appeal
03 -
  • Cut your sweet potatoes into evenly sized cubes so everything roasts at the same rate
  • Use a microplane to zest some lime into the rice while it cooks for extra citrus flavor throughout

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