Vegan Sweet Potato Burrito Bowl (Print version)
Roasted sweet potatoes with spiced black beans, lime rice, and fresh toppings in a wholesome Mexican-inspired bowl.
# Ingredient List:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes, peeled and diced
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp chili powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Lime Rice
08 - 1 cup long-grain rice
09 - 2 cups water
10 - 1 tbsp lime juice
11 - 2 tbsp fresh cilantro, chopped
12 - 1/2 tsp salt
→ Seasoned Black Beans
13 - 1 can (15 oz) black beans, drained and rinsed
14 - 1/2 tsp cumin
15 - 1/2 tsp smoked paprika
16 - 1/4 tsp salt
→ Fresh Toppings
17 - 1 cup cherry tomatoes, halved
18 - 1 cup corn kernels
19 - 1 avocado, sliced
20 - 1/2 red onion, thinly sliced
21 - 1/4 cup fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - Vegan sour cream (optional)
# How To Make It:
01 - Preheat oven to 425°F. Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper on a baking sheet. Spread evenly and roast for 25-30 minutes, stirring halfway, until golden and tender.
02 - Rinse rice under cold water. Bring 2 cups water and 1/2 tsp salt to a boil in a saucepan. Add rice, reduce heat, cover, and simmer until cooked. Remove from heat, fluff with a fork, and mix in lime juice and chopped cilantro.
03 - Heat black beans with cumin, smoked paprika, and salt in a small pan over medium heat for 3-4 minutes, until warmed through.
04 - Halve cherry tomatoes, slice avocado and red onion, chop cilantro, and cut lime into wedges.
05 - Divide rice among four bowls. Top with roasted sweet potatoes, black beans, cherry tomatoes, corn, avocado slices, and red onion. Garnish with cilantro and lime wedges. Add vegan sour cream if desired.
# Expert Advice:
01 -
- Everything roasts on one sheet pan while the rice simmers away, making it perfect for those nights when you want something nourishing but dont want to sink hours into cooking
- The combination of warm spiced sweet potatoes and cool fresh toppings creates those perfect hot and cold moments that make each bite interesting
- This recipe scales beautifully for meal prep and actually tastes better the next day when the flavors have had time to mingle
02 -
- Dont crowd your sweet potatoes on the baking sheet or theyll steam instead of roast, and you will miss out on those crispy caramelized edges that make this dish special
- The lime juice in the rice needs to be added after cooking, not before, or it will interfere with how the rice absorbs water and you will end up with gummy rice
03 -
- Taste your roasted sweet potatoes before they come out of the oven and add more seasoning if they need it while they are still hot
- Warm your serving bowls in the oven for a few minutes before assembling so everything stays hot longer