In a decade of sharing recipes, these Sweet Potato and Black Bean Burrito Bowls remain my all-time favorite vegetarian meal! They feature a bed of fluffy rice topped with seasoned and roasted sweet potatoes and bell peppers, plus savory black beans, and smooth avocado, all topped with the best creamy sauce ever.
Explore more of our popular vegetarian bowl recipes such as the Buddha Bowl, Grain Bowl, and Nourish Bowl.
Sweet Potato and Black Bean Burrito Bowls
This dish is a hit at home – quick, nutritious, and satisfying without meat. It combines fluffy rice, roasted veggies, and black beans with an irresistible sauce.
Top your black bean burrito bowl with avocado, lime, cilantro, and jalapeño (if you love heat) and you’re in for a treat!
Reasons To Love This Recipe:
- Dinner Favorite: Sweet Potato and Black Bean Burrito Bowls are a huge hit with everyone!
- Easy Prep: Simple to make, perfect for busy evenings.
- Nutritious: Wholesome, filling, and meat-free.
- Meal Prep Friendly: Great for leftovers or meal prepping lunches.
- Customizable Spice: Add jalapeño for heat or keep it mild.
Sweet Potato and Black Bean Burrito Bowls Ingredients
- Grains: Not just rice – try quinoa, couscous, bulgur, or farro.
- Sweet Potatoes: Choose firm, smooth ones. Wash, peel, and chop for even cooking; peeling is optional.
- Red Bell Peppers: Pick bright, glossy ones and slice uniformly for even roasting.
- Olive Oil: Use high-quality extra virgin for better flavor.
- Spices: Ensure seasonings are all fresh for best flavor.
- Black Beans: Rinse canned beans to lower sodium, or make our best-ever Black Beans!
Toppings
- Cilantro, Lime, Avocado, Jalapeños: Choose bright green cilantro, heavy limes, slightly soft avocados, and firm jalapeños.
- Mayonnaise: Opt for full-fat, preferably Best Food’s/Hellman’s®, for a creamy sauce.
- Lime Juice and Zest: Use fresh for maximum flavor.
- Dressing Spices: Spices, along with Sriracha adjusted to heat preference.
How To Make Black Bean Burrito Bowls (Tips)
- Spice Adjustment: Vary chili powder and jalapeños for desired heat.
- Meal Prep: Make large batches of veggies, grain, and sauce for easy meals throughout the week.
- Extra Sauce: Consider doubling the dressing recipe to use in other dishes.
- Uniform Cutting: Evenly cut sweet potatoes ensure consistent cooking.
- Avoid Overcrowding: Use a larger or multiple pans to prevent steaming during roasting.
- High Heat: Roast at a high temperature for caramelized sweet potatoes with tender insides.
What To Serve Alongside Sweet Potato and Black Bean Burrito Bowls
- Tortilla chips with salsa or pico de gallo
- Our favorite Guacamole recipe with chips
- Mexican street corn (Elote)
- Easy everyday side salad recipe
- A quick fruit salad recipe
- Churros or churro ice cream sandwiches for dessert
Storage
Storing and Meal Prepping:
- Store the components separately in airtight containers to maintain freshness. They’ll keep in the fridge for about 5 days. Add avocados and cilantro fresh.
- Cook base ingredients in bulk for easy assembly during the week. Prep toppings like lime and jalapeños in advance, but chop avocado just before serving to prevent browning.
More Vegetarian Favorites
- Vegetarian Tacos with roasted sweet potatoes
- Couscous Salad with Greek salad dressing
- Roasted Butternut Squash Couscous Bowls
- Creamy Vegetable Soup
- Quinoa Salad with lemon vinaigrette
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!
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.
Awesome recipe! I have made this a few times and it is delicious. I have also added steak as an option to add in.
Delish! So glad you are enjoying this recipe! Thanks Anne! 🙂
This is one of my all time favorites. I have made this so many times but forget to comment because I usually jump right in to eating it. I don’t change anything, it’s delicious exactly as the recipe is written and easy to reheat the next day. Thank you so much for this wonderful dish! And others!!!
I am so thrilled to hear this! Thanks Brenda! 🙂
I love this recipe and have made it for years now. It’s a family favourite. We do make a couple of tweaks, though: use raw bell peppers (saves work and adds a nice fresh factor) and we always used full fat Greek yogurt to replace the mayo and we loved it. Since becoming plant-based, though, I easily have switched to mixing vegan mayo with plain oat yogurt. Tastes great still!! Thank you for this great recipe. 🙂
Yum!! I am so glad you are loving this and those add in and tweaks sound delicious!
I have made this dish exactly as it is here, many times, and it one of my favorites! Such a wonderful assortment of flavors and this sauce is such a great compliment to the veggies. It’s very filling as well. Thank you!!!
So glad you’ve enjoyed this recipe!
Loved the taste of this recipe, but next time I make it I’d add some other veggies, probably some greens like broccoli. I’ll definitely make it again though.
So glad you enjoyed! You can definitely add more veggies! Thanks Julie! 🙂
I have made this several times. my family loves it! Definitely a keeper and a staple in our weekly meal planning! Thank you so much for this delicious recipe!
I am so happy to hear this! Thanks so much Colette! 🙂
It says in the nutrition that this meal is 727 kcals… is that per serving or for all 4 servings?
Thanks
Rylie Golden
Late to the game but this is a family favorite. Thank you.
I’m so happy to hear! Thanks Lee! 🙂
This veggie filling is BOMB in baked taco shells! Added an onion to the veg and a little adobo sauce to the sauce and couldn’t be happier – warm, smoky, fresh, spicy, mmmmm. Thanks for a great recipe!
That sounds so delicious! I’m so happy you loved this dish! Thanks for your comment Lauren! 🙂
Super easy and a lovely combination of fresh and smokey flavors. My entire family loved it; even my teenager with harder-to-please tastebuds was enthusiastic!
It’s the best when you find a meal the whole family loves! I’m so happy you guys loved this! Thanks for your comment! 🙂