Vegan Sweet Potato Burrito Bowl (Printable)
Vibrant bowl with roasted sweet potatoes, black beans, brown rice, and fresh toppings for a satisfying plant-based meal.
# What You'll Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
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
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 It:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Toss until evenly coated.
03 - Spread seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden brown and tender when pierced with a fork.
04 - Rinse brown rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 30–35 minutes until water is absorbed and rice is tender. Remove from heat and fluff with a fork.
05 - Combine drained black beans, cumin, smoked paprika, garlic powder, salt, and pepper in a small saucepan over medium heat. Stir constantly until warmed through, about 3–5 minutes.
06 - Halve the cherry tomatoes, dice the avocado, finely dice the red onion, chop the cilantro, and cut the lime into wedges.
07 - Divide cooked brown rice evenly among four serving bowls. Top each bowl with roasted sweet potatoes, seasoned black beans, cherry tomatoes, corn, avocado, red onion, and cilantro.
08 - Drizzle with vegan sour cream or coconut yogurt if desired. Squeeze fresh lime juice over the top and add hot sauce to taste. Serve immediately while warm.
# Expert Advice:
01 -
- The contrast between hot roasted sweet potatoes and cool fresh toppings makes every bite exciting
- Everything can be prepped ahead so weeknight dinners come together in minutes
- Its the kind of meal that leaves you satisfied but not heavy, perfect for any time of year
02 -
- Dont crowd the sweet potatoes on the baking sheet or theyll steam instead of roast, leaving you with soft cubes instead of caramelized edges
- Letting the rice rest off the heat for those 5 minutes makes all the difference between fluffy grains and a gummy texture
- The lime squeeze at the end is not optional, its the bright note that brings all the components together
03 -
- Double the spice rub on the sweet potatoes and save half for future batches, it keeps well in a small jar
- Toast your rice in the dry pan for 2 minutes before adding water, it adds a subtle nutty flavor