Vegan Sweet Potato Burrito Bowl (Print Version)
Roasted sweet potatoes, spiced black beans, and brown rice topped with fresh avocado, corn, and cilantro in this satisfying Mexican-inspired bowl.
# What You Need:
→ 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 or quinoa
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, fresh or thawed
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:
01 - Preheat oven to 425°F. Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread on parchment-lined baking sheet and roast 25–30 minutes, flipping halfway, until golden and tender.
02 - Rinse rice and combine with water and salt in saucepan. Bring to boil, reduce heat, cover, and simmer 30–35 minutes until liquid is absorbed. Fluff with fork. (Cook quinoa 15 minutes if substituting.)
03 - Combine black beans, cumin, smoked paprika, garlic powder, salt, and pepper in small saucepan over medium heat. Stir until warmed through, about 3–5 minutes.
04 - Halve cherry tomatoes, dice avocado, finely chop red onion and cilantro, and cut lime into wedges.
05 - Divide rice among four bowls. Top each with roasted sweet potatoes, seasoned black beans, cherry tomatoes, corn, avocado, red onion, and cilantro. Drizzle with vegan sour cream or coconut yogurt, squeeze lime wedges, and add hot sauce if desired. Serve immediately.
# Expert Tips:
01 -
- The roasted sweet potatoes get impossibly sweet and creamy while developing crispy edges that contrast perfectly with the fresh toppings
- Everything comes together in about an hour but tastes like you spent all day thinking about flavors and textures
- You can customize the toppings based on whatever needs using up in your crisper drawer
02 -
- The sweet potatoes need space on the baking sheet or they will steam instead of roast so use two pans if necessary
- Let the rice rest for five minutes off the heat before fluffing to prevent gummy textures
- Assembling the bowls right before serving keeps everything at its best texture especially the avocado and tomatoes
03 -
- Cut your sweet potatoes into uniform cubes so they all finish roasting at the same time without some pieces burning while others remain hard
- Season each component separately as you cook it instead of just seasoning at the end for layers of flavor throughout the bowl