I created a Healthy Sweet Potato, Black Bean Burrito Bowl that puts a fresh spin on Vegetarian Bowl Ideas by highlighting an unexpected pantry ingredient and thoughtfully balanced components.

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I love throwing together this Healthy Sweet Potato, Black Bean Burrito Bowl because it feels like cheating on dinner. I didn’t expect the mix of sweet potatoes and black beans to be so bold, it kind of wakes up my taste buds in a way salad or takeout never did.

It’s simple but not boring, and there’s always a little surprise in each bowl that makes me wanna eat faster. Sometimes I spoon it into a Burrito Bowl Salad and pretend I’m being healthy while eating like a kid, and honestly it works every time.

Ingredients

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Sweet potatoes: rich in fiber, beta carotene and slow carbs, adds sweet earthy flavor.
Black beans: give plant protein, fiber and creamy texture, little earthy taste.
Brown rice or quinoa: brings whole grain carbs and extra chew or protein.
Avocado: gives healthy fats, creaminess and keeps bowls rich and satisfying.
Lime: adds bright acidity and wakes up flavors, you can squeeze more.
Cilantro: offers fresh herbal zip, a few sprigs brighten every bite.
Greens: add vitamins, color and a leafy crunch or soft bed.
Salsa or pico: adds tang, tomatoes add freshness and mild heat.

Ingredient Quantities

2 medium sweet potatoes, about 1 pound

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

1 (15 ounce) can black beans

1 cup corn, frozen or canned

1 cup cooked brown rice or cooked quinoa

1 small red onion

2 cloves garlic

1 ripe avocado

2 limes

1/4 cup fresh cilantro chopped

2 cups baby spinach or shredded romaine

1/2 cup salsa or pico de gallo

2 tablespoons green onions

1 jalapeno optional

1/4 cup plain vegan yogurt or vegan sour cream optional

2 tablespoons tahini or extra olive oil optional

How to Make this

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1. Preheat oven to 425 F. Peel (or not) and cut 2 medium sweet potatoes into 1 inch cubes, toss with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper; spread on a rimmed baking sheet in one layer and roast 20 to 25 minutes, flipping once, until tender and edges are slightly caramelized.

2. Meanwhile drain and rinse 1 15 ounce can black beans and drain or thaw 1 cup corn. If you don’t already have it ready, cook 1 cup brown rice or quinoa according to package directions so it’s warm when building bowls.

3. Heat about 1 tablespoon olive oil in a skillet over medium, chop 1 small red onion and mince 1 clove garlic; sauté until translucent, add the beans and corn, season with a small pinch of cumin, chili powder and smoked paprika plus salt and pepper to taste, cook 4 to 6 minutes so flavors marry; smash a few beans against the pan with the back of a spoon for creaminess and squeeze in about half a lime.

4. Make a quick lime cilantro dressing: mince the remaining garlic clove, chop 1/4 cup fresh cilantro, and whisk together with the juice of the remaining lime(s), 2 tablespoons tahini or 2 tablespoons extra olive oil, a pinch of salt and a little water to thin to a pourable consistency. If you prefer a cool topping use 1/4 cup plain vegan yogurt or vegan sour cream stirred with a little lime juice and cilantro instead.

5. Prep the rest: chop 2 tablespoons green onions, slice 1 jalapeno if using, halve and slice 1 ripe avocado, and have 2 cups baby spinach or shredded romaine ready as the bowl base. Set out 1/2 cup salsa or pico de gallo for topping.

6. Assemble bowls: start with the spinach or romaine, add about 1 cup cooked brown rice or quinoa, pile on a generous scoop of roasted sweet potatoes and a scoop of the warm black bean and corn mix.

7. Top with salsa or pico de gallo, sliced avocado, green onions, chopped cilantro, jalapeno slices if you like heat, and a dollop of vegan yogurt or sour cream if using.

8. Drizzle the lime cilantro tahini dressing over everything, or just a little extra olive oil if you skipped the tahini, then squeeze the remaining lime over the bowl and sprinkle a final pinch of kosher salt and black pepper to taste.

9. Tips: don’t overcrowd the sweet potatoes or they’ll steam not roast; roast on a hot pan for caramelized edges; if tahini is too thick add warm water a teaspoon at a time; always taste and adjust salt, lime and spice before serving.

Equipment Needed

1. Rimmed baking sheet (for roasting the sweet potatoes)
2. 10 to 12 inch skillet (for the beans and corn)
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Mixing bowls (one medium, one small)
7. Wooden spoon or heatproof spatula
8. Colander and can opener (for draining beans and corn)
9. Whisk or fork (for the lime cilantro dressing)

FAQ

Q: Is this recipe really vegan and gluten free? A: Yes, the ingredients listed are vegan and naturally gluten free, but check labels on canned beans, salsa or any packaged spice blends just to be safe. It's easy and totally plant based.

Q: Can I swap the brown rice for something else? A: Absolutely. Quinoa works 1 for 1 and adds protein, cauliflower rice is great if you want lower carbs, just cook or sauté it briefly so it isnt soggy.

Q: How should I roast the sweet potatoes and can I use an air fryer? A: Toss 1-inch cubes with olive oil, cumin, chili powder, smoked paprika, salt and pepper, roast at 425F for about 25 to 30 minutes, flip once. Air fryer: 400F for 18 to 22 minutes, shake every 6 to 8 minutes so they brown evenly.

Q: How long will leftovers keep and can I freeze any part? A: Assembled bowls keep 3 to 4 days in the fridge if you store avocado and greens separate. Roasted sweet potatoes and black beans freeze well up to 3 months, but dont freeze avocado or fresh salsa.

Q: What's an easy tahini or creamy dressing for this bowl? A: Mix 2 tbsp tahini, juice of 1 lime, 1 minced garlic clove, 2 tbsp water to thin, pinch of salt. Or swap tahini for 2 tbsp olive oil if you dont have it. Add a little vegan yogurt to make it creamier.

Q: How do I make it less spicy or more spicy? A: To cut heat, leave out the jalapeño or remove the seeds, and use less chili powder. To turn up the heat add chopped jalapeño, extra chili powder or hot sauce. Avocado or vegan yogurt will mellow heat fast.

Healthy Sweet Potato, Black Bean Burrito Bowl (vegan + Gf) Recipe Substitutions and Variations

Sweet potatoes: swap with butternut squash, pumpkin, or even carrots — roast the same way, just cut a bit smaller if theyre denser.
Black beans: use pinto beans, chickpeas, or kidney beans if thats what you have on hand; canned or cooked both work.
Cooked brown rice or quinoa: substitute cauliflower rice for a lower carb option, or use cooked millet or buckwheat for a different but still gluten free grain.
Avocado: replace with mashed silken tofu, hummus, or a scoop of tahini mixed with lemon for creaminess if avocados arent ripe.

Pro Tips

– Pat the sweet potato cubes very dry then toss them with a teaspoon of cornstarch before roasting, it gives a much crispier edge. Also heat the baking sheet in the oven first so the cubes get an instant sear when they hit it, you’ll notice the difference.

– Bloom your spices in the hot skillet for 30 seconds in a little oil before adding the beans and corn, it makes the spice flavor pop instead of tasting flat. Save 1 to 2 tablespoons of the canned bean liquid too, it’s great for thinning the dressing or loosening the bean mix without watering it down.

– Don’t slice the avocado until right before you serve unless you want brown spots. If you must prep early, mash it with a little lime and salt and store airtight, or tuck a lime wedge over the slices and keep them chilled.

– Make-ahead and revive: you can cook everything a day ahead, but keep components separate and don’t dress the bowl. To re-crisp sweet potatoes, pop them back on a hot sheet in a 425 F oven or toss in a hot skillet for a few minutes, then assemble and finish with fresh lime and cilantro.

Healthy Sweet Potato, Black Bean Burrito Bowl (vegan + Gf) Recipe

Recipe by Bob Jones

0.0 from 0 votes

I created a Healthy Sweet Potato, Black Bean Burrito Bowl that puts a fresh spin on Vegetarian Bowl Ideas by highlighting an unexpected pantry ingredient and thoughtfully balanced components.

Servings

servings

Calories

410

kcal

Equipment: 1. Rimmed baking sheet (for roasting the sweet potatoes)
2. 10 to 12 inch skillet (for the beans and corn)
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Mixing bowls (one medium, one small)
7. Wooden spoon or heatproof spatula
8. Colander and can opener (for draining beans and corn)
9. Whisk or fork (for the lime cilantro dressing)

Ingredients

2 medium sweet potatoes, about 1 pound
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 (15 ounce) can black beans
1 cup corn, frozen or canned
1 cup cooked brown rice or cooked quinoa
1 small red onion
2 cloves garlic
1 ripe avocado
2 limes
1/4 cup fresh cilantro chopped
2 cups baby spinach or shredded romaine
1/2 cup salsa or pico de gallo
2 tablespoons green onions
1 jalapeno optional
1/4 cup plain vegan yogurt or vegan sour cream optional
2 tablespoons tahini or extra olive oil optional

Directions

Preheat oven to 425 F. Peel (or not) and cut 2 medium sweet potatoes into 1 inch cubes, toss with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper; spread on a rimmed baking sheet in one layer and roast 20 to 25 minutes, flipping once, until tender and edges are slightly caramelized.
Meanwhile drain and rinse 1 15 ounce can black beans and drain or thaw 1 cup corn. If you don't already have it ready, cook 1 cup brown rice or quinoa according to package directions so it's warm when building bowls.
Heat about 1 tablespoon olive oil in a skillet over medium, chop 1 small red onion and mince 1 clove garlic; sauté until translucent, add the beans and corn, season with a small pinch of cumin, chili powder and smoked paprika plus salt and pepper to taste, cook 4 to 6 minutes so flavors marry; smash a few beans against the pan with the back of a spoon for creaminess and squeeze in about half a lime.
Make a quick lime cilantro dressing: mince the remaining garlic clove, chop 1/4 cup fresh cilantro, and whisk together with the juice of the remaining lime(s), 2 tablespoons tahini or 2 tablespoons extra olive oil, a pinch of salt and a little water to thin to a pourable consistency. If you prefer a cool topping use 1/4 cup plain vegan yogurt or vegan sour cream stirred with a little lime juice and cilantro instead.
Prep the rest: chop 2 tablespoons green onions, slice 1 jalapeno if using, halve and slice 1 ripe avocado, and have 2 cups baby spinach or shredded romaine ready as the bowl base. Set out 1/2 cup salsa or pico de gallo for topping.
Assemble bowls: start with the spinach or romaine, add about 1 cup cooked brown rice or quinoa, pile on a generous scoop of roasted sweet potatoes and a scoop of the warm black bean and corn mix.
Top with salsa or pico de gallo, sliced avocado, green onions, chopped cilantro, jalapeno slices if you like heat, and a dollop of vegan yogurt or sour cream if using.
Drizzle the lime cilantro tahini dressing over everything, or just a little extra olive oil if you skipped the tahini, then squeeze the remaining lime over the bowl and sprinkle a final pinch of kosher salt and black pepper to taste.
Tips: don't overcrowd the sweet potatoes or they'll steam not roast; roast on a hot pan for caramelized edges; if tahini is too thick add warm water a teaspoon at a time; always taste and adjust salt, lime and spice before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.