Vegan Sweet Potato Burrito Bowl (Print Version)

Roasted sweet potatoes, spiced black beans, and fluffy rice topped with fresh avocado, corn, and cilantro for a hearty Mexican-inspired bowl.

# Recipe Ingredients:

→ 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

# Directions:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and tender.
03 - Rinse the rice and combine with water and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes (or quinoa for 15 minutes) until tender and water is absorbed. Fluff with a fork.
04 - In a small saucepan over medium heat, combine black beans, cumin, smoked paprika, garlic powder, salt, and pepper. Stir until warmed through, about 3-5 minutes.
05 - Halve cherry tomatoes, dice avocado, finely chop red onion and cilantro, and cut lime into wedges.
06 - Divide rice among four bowls. Top each with roasted sweet potatoes, black beans, cherry tomatoes, corn, avocado, red onion, and cilantro.
07 - Drizzle with vegan sour cream or coconut yogurt and a squeeze of lime. Add hot sauce if desired. Serve immediately.

# Expert Advice:

01 -
  • The roasted sweet potatoes get these crispy, caramelized edges while staying creamy inside
  • Everything comes together in about 50 minutes but most of that is hands-off oven time
  • You can customize the toppings based on whatever needs using up in your fridge
02 -
  • Dont crowd the sweet potatoes on the baking sheet or theyll steam instead of roast
  • The beans can be made ahead and actually taste better after sitting for a day
  • Lime is not optional here—it cuts through the richness and brightens every single element
03 -
  • Cut your sweet potatoes into evenly sized cubes so they all roast at the same rate
  • Warm your tortillas if youre serving this with any on the side

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