In ten years of sharing recipes, these Sweet Potato and Black Bean Burrito Bowls are still my favorite! Fluffy rice, roasted veggies, black beans, and avocado—finished with the best creamy sauce.
Try more favorites like my Buddha Bowl, Grain Bowl, and Nourish Bowl.
Table of Contents
- Sweet Potato and Black Bean Burrito Bowls
- Reasons To Love This Recipe:
- Sweet Potato and Black Bean Burrito Bowls Ingredients
- Toppings
- Tips For Making Black Bean Burrito Bowls
- What To Serve Alongside Sweet Potato and Black Bean Burrito Bowls
- Storing And Meal Prepping
- More Vegetarian Favorites
- Sweet Potato and Black Bean Burrito Bowls Recipe
Sweet Potato and Black Bean Burrito Bowls
This dish is a hit at home – quick, veggie-packed, and satisfying without meat. It combines fluffy rice, roasted veggies, and black beans with a delicious sauce.
Top your black bean burrito bowl with avocado, lime, cilantro, and peppers (if you love heat) and you’re in for a treat!
Reasons To Love This Recipe:
- Dinner Favorite: Sweet Potato & Black Bean Burrito Bowls are always a hit!
- Easy to Make: Quick and simple for busy nights.
- Hearty & Filling: Wholesome, satisfying, and meat-free.
- Great for Leftovers: Perfect for meal prep or next-day lunches.
- Adjust the Heat: Add peppers for spice or keep it mild.
Sweet Potato and Black Bean Burrito Bowls Ingredients
- Grains: Try more than just rice—quinoa, couscous, or farro work too.
- Sweet Potatoes: Pick firm, smooth ones. Wash, peel (if you want), and chop evenly for better cooking.
- Red Bell Peppers: Look for bright, shiny ones. Slice evenly so they roast the same.
- Olive Oil: Use good extra virgin olive oil for the best flavor.
- Spices: Fresh spices give the best flavor—check yours!
- Black Beans: Rinse canned beans to wash off extra salt, or make the best Black Beans!
Toppings
- Cilantro, Lime, Avocado, Jalapeños: Choose bright green cilantro, heavy limes, slightly soft avocados, and firm peppers.
- Mayonnaise: Use full-fat (Best Food’s/Hellman’s® is great) for a creamy sauce.
- Lime Juice and Zest: Fresh gives the best flavor.
- Dressing Spices: Use fresh spices and adjust Sriracha for heat.
Tips For Making Black Bean Burrito Bowls
- Adjust the Spice: Add more or less chili powder and jalapeños to control the heat.
- Meal Prep Tip: Prep extra veggies, grains, and sauce for quick meals all week.
- Make Extra Sauce: Double the dressing recipe to use in other dishes.
- Even Cuts Cook Better: Chop sweet potatoes evenly so they cook the same.
- Don’t Overcrowd: Spread everything out on a big pan (or use two) to avoid steaming.
- Roast Hot: A high oven temp gives sweet potatoes a caramelized outside and soft inside.
What To Serve Alongside Sweet Potato and Black Bean Burrito Bowls
- Tortilla chips with salsa or pico de gallo
- My favorite guacamole recipe with chips
- Mexican street corn
- Easy everyday side salad recipe
- A quick fruit salad recipe
- Churros or churro ice cream sandwiches for dessert
Storage
Storing And Meal Prepping
- Keep everything separate in airtight containers so it stays fresh. It lasts about 5 days in the fridge. Add avocado and cilantro fresh.
- Make extra of the base ingredients for quick meals all week. Prep toppings ahead, but cut the avocado last to keep it from browning.
More Vegetarian Favorites
- Vegetarian Tacos with roasted sweet potatoes
- Couscous Salad with the best dressing
- Roasted Butternut Squash Bowls
- Creamy Vegetable Soup
- Quinoa Salad with lemon dressing
Sweet Potato and Black Bean Burrito Bowls
These Sweet Potato and Black Bean Burrito Bowls are my all-time favorite vegetarian meal! Fluffy rice, roasted sweet potatoes and peppers, savory black beans, creamy avocado, and the best sauce come together for a perfect burrito bowl.
Equipment
- Sheet pan 15 x 21-inch
Ingredients
- 1 cup rice plus ingredients called for, see note 1
- 4 cups peeled and cubed 1-inch sweet potatoes 2 large potatoes, 1-1/2 pounds
- 2 red bell peppers thinly sliced
- 1/4 cup olive oil divided
- 1/2 teaspoon paprika
- 1/2 teaspoon ground chili powder
- Salt and pepper
- 1 (15-ounce) can black beans drained and rinsed
- Toppings as desired see note 2
Dressing
- 2 limes
- 1/2 cup mayo Best Foods/Hellman’s
- 1/8 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground chili powder
- 1 teaspoon Sriracha sauce
Instructions
- Preheat oven to 425°F. Peel sweet potatoes and chop into 1-inch pieces. Slice bell peppers and set aside. Drain and rinse black beans; set aside to dry.
- Cook the grain of choice (see note 1) according to package directions. Allow to slightly cool before assembling the final bowls.
- On an extra-large rimmed sheet pan, add potatoes with 3 tablespoons olive oil, paprika, chili powder, and salt and pepper to taste (I add 3/4 teaspoon salt and 1/2 teaspoon pepper). Space out for even roasting. Roast 15 minutes.
- Remove from oven and toss. To other side of sheet pan, add sliced peppers and remaining 1 tablespoon oil. Toss, then spread out. Return to oven and cook another 15–20 minutes or until peppers are crisp tender and potatoes are tender.
- Remove and toss on the tray with the rinsed and dried black beans.
- While everything is cooking, zest and juice limes to get 1/2 teaspoon zest and 3 tablespoons juice. Combine lime zest and juice with all sauce ingredients. Season to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Whisk until smooth. Refrigerate until using.
- Chop cilantro, slice or dice an avocado, slice a jalapeño, and slice a lime.
- Fill a bowl with cooked and cooled grain, top with veggies and beans, and add toppings and dressing. Enjoy promptly!
Video
Recipe Notes
Note 1: Feel free to use any type of grain! Try our “magic” baked white rice or brown rice methods. Other fantastic bases include easy baked farro, quick stove-top couscous or quinoa, or ultra-quick bulgur.
Note 2: Try some of these toppings: cilantro, fresh lime, avocado(s), and jalapeños (optional).
Storage: If meal prepping, prepare all the components and store separately. Assemble right before eating and cut avocado right before enjoying.
Nutrition
Serving: 1serving | Calories: 639kcal | Carbohydrates: 71.3g | Protein: 11.4g | Fat: 35.4g | Cholesterol: 11.6mg | Sodium: 704.8mg | Fiber: 14.3g | Sugar: 7.1g | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this earlier this week and it was amazing. Makes for great leftovers too. I’m adding this to my roster of vegetarian meals.
So glad you enjoyed this meal! Thanks for the comment 🙂
Absolutely delicious!! Thank you for the yummy meal idea. I had some leftovers…how long do you think I could store this in the fridge?
So happy you enjoyed it! I actually meal prep with this a lot and it lasts 4-5 days in the fridge (sauce stored separately) Enjoy!
This was so yummy! I used smoked paprika and regular chile powder since we only had that on hand. I also squeezed two limes and added sour cream to the sauce for more zing. This was delicious! Thank you!
I’m so happy you loved this! Thank you so much for your comment! 🙂
Delicious! Will definitely make again. Substituted Hellman’s Vegan Dressing for the mayonaise.
So happy you enjoyed! Thanks Christina 🙂
Thank you for a great recipe! This was absolutely delicious. The dressing is fantastic. It really makes the dish.
I made a few modifications, and it came out great. Like other commenters, I reduced the amount of mayo called for in the dressing. (I used Paleo, avocado oil mayo because that’s what I had, and that worked well.) I also used a few dashes of hot sauce instead of a tsp of sriracha (I don’t like things that are super spicy).
Otherwise, I followed the recipe and it came out wonderfully.
I love how this recipe calls for brown rice. The strong dressing complements the earthy, rough texture of the brown rice well. I’ll continue to use brown rice with this recipe instead of white rice.
Thanks again for a great recipe!
I am sooo happy to hear you loved this! And I’m glad you were able to make those subs to work with what you had! Sounds delicious! Thanks Jessica! 🙂
I’m sure it would have been great without my additions, but I substituted Cuban Black Beans from Trader Joe’s, and added roasated onions and a little Trader Joe’s corn salsa. I will make this again 🙂
Oohh that sounds amazing! I’m so glad you enjoyed! 🙂
I love love love this recipe. Just meal prepped it for my lunches…for the 10th time. ??
Ahh i’m so glad to hear this! It’s one of my all time favorites and I LOVE meal prepping it! Thanks! 🙂
This meal was delicious! I tried it tonight with Quinoa instead of rice. The family loved it. After reading comments I will definitely try Greek yogurt instead of mayo next time. But even though, I thought the sauce was really good. Keep these yummy recipes coming!
Thrilled to hear this was a hit! 🙂 Thanks for the comment Vivi!
Absolutely delicious!! Quick and easy tasty meal!! The only change I made was to use plain yogurt instead of Mayo and it was excellent and healthier for you. I also used jalapeno Tabasco sauce and oh my was it perfect!! Thank you for delicious meal idea!!
So happy to hear this was a hit! Thanks for the comment Danielle!
This is by far one of my favorite dinner recipes ever! I think it’s going to ingratiate itself into our dinnertime rotation! The only major thingi do differently is that I just make Pico de Gallo ahead of time and use that instead if your other listed toppings. I love me some Pico.
LOVE hearing that! Thank you so much for the comment Talitha! 🙂 And pico? Yes please!!