Vegan Sweet Potato Burrito Bowl Recipe
Hearty Vegan Sweet Potato Burrito Bowl Recipe with roasted sweet potatoes, black beans, rice, and fresh toppings. A colorful, nourishing plant-based meal full of bold flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course, Bowl
- Method: Roasting, Assembly
- Cuisine: Tex-Mex, Vegan
- Diet: Vegan
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
Instructions
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.
Cook rice according to package instructions and set aside.
Prepare toppings: slice red onion, halve cherry tomatoes, rinse beans and corn, chop cilantro, and slice avocado.
Assemble bowls by layering cooked rice, roasted sweet potatoes, black beans, corn, red onion, cherry tomatoes, and avocado.
Garnish with fresh cilantro and squeeze lime juice over the top.
Serve immediately with optional hot sauce or salsa.
Notes
You can swap rice with quinoa or cauliflower rice for a low-carb option.
Add vegan sour cream or tahini dressing for extra creaminess.
Roast the corn with sweet potatoes for added flavor.
Great for meal prep—store components separately for freshness.
