Sweet Potato Black Bean Burrito Bowl is hearty, colorful, and packed with feel-good ingredients. Roasted sweet potatoes and black beans make a flavorful base, while toppings like rice, avocado, and salsa bring freshness and texture.
It’s easy to prep, fun to customize, and perfect for weeknight dinners, meal prep, or packed lunches. Whether you’re feeding the family or just yourself, this bowl delivers big flavor and balanced nutrition—without any meat.
It’s gluten-free, vegetarian, and easy to make vegan, all while feeling cozy and satisfying.
Why You’ll Love This Recipe
This Sweet Potato Black Bean Burrito Bowl is everything you want in a nourishing, everyday meal: easy to make, full of bold flavors, and built with real, budget-friendly ingredients.
Roasted sweet potatoes bring natural sweetness and heartiness, while black beans add protein and fiber. It’s naturally gluten-free, endlessly adaptable, and perfect for meal prep or family dinners. Best of all, each bite is full of color, texture, and satisfying, feel-good fuel.
What You’ll Need
For the Bowl Base:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup cooked rice (white, brown, or cauliflower rice)
- ½ cup canned or frozen corn (thawed)
- ½ avocado, sliced or diced
- ½ cup diced cherry tomatoes
- ¼ cup diced red onion
- Lime wedges and chopped cilantro for garnish
For the Yogurt Lime Sauce (optional but recommended):
- ¼ cup plain Greek yogurt or dairy-free alternative
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- Pinch of salt
- Optional: hot sauce or chipotle powder for spice
Pro Tips
- Cut sweet potatoes evenly so they roast at the same rate—aim for ½-inch cubes.
- Roast at high heat (425°F) to get caramelized edges and a tender center.
- Warm the beans and rice before assembling bowls for maximum flavor.
- Double the sauce—it’s great for other bowls, wraps, or as a dip.
- Serve toppings family-style for a DIY burrito bowl bar that kids and guests will love.
Tools You’ll Need
- Cutting board and sharp knife
- Baking sheet and parchment paper
- Measuring cups and spoons
- Medium bowl (for sauce)
- Mixing spoon or spatula
- Serving bowls
Substitutions & Variations
Low-Carb: Use cauliflower rice instead of white or brown rice.
Vegan: Use a dairy-free yogurt or skip the sauce altogether.
Add Heat: Mix chipotle powder into the sweet potatoes or top with jalapeño slices.
More Protein: Add tofu, tempeh, or a soft-boiled egg.
Swap Beans: Try pinto beans, lentils, or chickpeas in place of black beans.
Extra Crunch: Add pumpkin seeds, tortilla strips, or shredded cabbage.
Make-Ahead Tips
- Roast sweet potatoes ahead of time and store in an airtight container for up to 4 days.
- Cook rice and beans in advance and keep refrigerated for fast bowl assembly.
- Chop toppings (like onion, tomato, and cilantro) and store separately.
- Keep sauce in a small jar and drizzle on just before serving for best texture.
- Assemble bowls in meal prep containers for easy grab-and-go lunches.
How to Make a Sweet Potato Black Bean Burrito Bowl
Step 1: Roast the Sweet Potatoes
Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and tender.
Step 2: Prep the Sauce
In a bowl, whisk together Greek yogurt, lime juice, garlic powder, and a pinch of salt. Add hot sauce or chipotle powder if desired.
Step 3: Warm the Beans and Rice
Gently heat black beans and cooked rice in the microwave or on the stovetop until warmed through.
Step 4: Assemble the Bowl
In each serving bowl, layer warm rice, roasted sweet potatoes, black beans, corn, tomatoes, red onion, and avocado.
Step 5: Drizzle Sauce and Garnish
Spoon yogurt sauce over the top and garnish with lime wedges and chopped cilantro. Serve warm or at room temperature.
Leftovers & Storage
- Store all components separately in airtight containers in the fridge for up to 4 days.
- Reheat sweet potatoes, rice, and beans before serving.
- Keep fresh toppings and sauce chilled until ready to eat.
- Assemble right before serving to maintain texture and freshness.
- Sauce keeps for up to 5 days in the fridge—give it a stir before using.
Recipe FAQ
1. Can I roast the sweet potatoes in advance?
Yes! Roasted sweet potatoes keep well in the fridge for up to 4 days. Let them cool completely before storing in an airtight container. Reheat in the oven, air fryer, or microwave before adding to your bowl.
2. What type of rice works best?
Any rice will work—white, brown, jasmine, or even cauliflower rice for a low-carb version. Leftover or pre-cooked rice makes prep quicker and still tastes great once warmed.
3. Can I make this bowl vegan?
Absolutely. Just skip the yogurt sauce or use a plant-based yogurt alternative. The rest of the bowl is naturally vegan and full of flavor.
4. How can I add more protein?
Add grilled tofu, tempeh, or a soft-boiled egg. You can also sprinkle hemp seeds or roasted chickpeas on top for an extra protein boost.
5. Is this bowl good for meal prep?
Yes! Prep each component separately and store in the fridge. Assemble your bowls just before eating for the best texture. The sauce and toppings stay fresh up to 4–5 days.
Warm, Wholesome, and Full of Flavor
This Sweet Potato Black Bean Burrito Bowl is one of those simple meals that checks all the boxes—comforting, colorful, and totally satisfying. Whether you’re a longtime plant-based eater or just looking to add more veggies to your week, this bowl makes healthy eating easy and enjoyable. Customize it your way, prep it ahead, and dig into a nourishing bowl that feels as good as it tastes.
Tried it? Let me know your favorite topping combo or how you made it your own—I’d love to hear!