Name: Vegan Sweet Potato Burrito Bowl Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 2 large sweet potatoes, peeled and diced; 1 can black beans, rinsed and drained; 1 cup cooked rice (any variety); 1 small red onion, thinly sliced; 1 cup corn kernels; 1 ripe avocado, sliced or cubed; 1 cup cherry tomatoes, halved; Lime wedges (from 1 lime); Fresh cilantro, a handful chopped; 2 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and black pepper, to taste

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Why You’ll Love This Recipe

I love how this recipe is wholesome and filling while still being completely plant-based.

I enjoy the combination of roasted sweet potatoes with fresh toppings like avocado and tomatoes.

I also appreciate how customizable it is, letting me mix and match ingredients based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large sweet potatoes, peeled and diced
1 can black beans, rinsed and drained
1 cup cooked rice, any variety
1 small red onion, thinly sliced
1 cup corn kernels
1 ripe avocado, sliced or cubed
1 cup cherry tomatoes, halved
Lime wedges from 1 lime
A handful of fresh cilantro, chopped
Olive oil, cumin, chili powder, salt and pepper for seasoning

Directions

I start by tossing the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.

I spread them on a baking sheet and roast them until they are tender and golden.

While they roast, I cook the rice according to the package instructions.

I prepare the fresh ingredients by slicing the onion, halving the tomatoes, draining the beans and corn, chopping the cilantro, and slicing the avocado.

Once everything is ready, I assemble the bowl by layering rice as the base.

I add the roasted sweet potatoes, black beans, corn, onion, tomatoes, and avocado on top.

I finish by sprinkling cilantro and squeezing fresh lime juice over everything.

I serve it right away, sometimes adding hot sauce or salsa for extra flavor.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I like adding grilled vegetables like zucchini or bell peppers for more texture.

I sometimes swap rice for quinoa or cauliflower rice.

I can include a vegan sour cream or tahini dressing for extra creaminess.

For more spice, I add jalapeños or a drizzle of hot sauce.

storage/reheating

I store each component separately in the refrigerator for up to 3 days.

I reheat the rice and sweet potatoes before assembling the bowl.

I keep the avocado and fresh toppings separate and add them just before serving.

FAQs

Can I make this bowl ahead of time?

Yes, I prepare all the components in advance and assemble when ready to eat.

What type of rice works best?

I use white, brown, or even jasmine rice depending on what I prefer.

Can I use canned sweet potatoes?

I prefer fresh sweet potatoes for roasting, but canned can work in a pinch.

How can I add more protein?

I add extra beans, lentils, or even tofu for more protein.

Is this recipe gluten-free?

Yes, I find it naturally gluten-free as long as all ingredients used are certified gluten-free.

Conclusion

Vegan Sweet Potato Burrito Bowl is a simple, nourishing meal that brings together bold flavors and fresh ingredients. I like making it when I want something healthy, filling, and easy to customize for any day of the week.