Description
This vibrant Vegan Sweet Potato Burrito Bowl is a nourishing and flavor-packed meal that’s perfect for lunch or dinner. Roasted sweet potatoes, black beans, fluffy rice, crisp vegetables, and creamy avocado come together for a colorful, satisfying, and wholesome bowl that’s completely plant-based and easy to customize.
Ingredients
Units
Scale
For the Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowl
- 1 cup uncooked brown rice (or white rice or quinoa)
- One 15 oz can black beans, drained and rinsed
- 1 cup corn kernels (thawed if frozen, drained if canned)
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
For the Simple Lime Dressing
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon maple syrup or agave nectar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Place the sweet potato cubes on a baking sheet and drizzle with olive oil. Sprinkle with smoked paprika, cumin, onion powder, salt, and pepper. Toss to evenly coat. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
- Cook the Rice: While sweet potatoes roast, cook the rice according to package instructions. Once cooked, fluff with a fork and set aside.
- Prepare the Dressing: In a small bowl, whisk together the lime juice, olive oil, maple syrup (or agave), salt, and black pepper until emulsified. Set aside.
- Warm the Beans and Corn: If desired, transfer the black beans and corn to a saucepan and heat over low for 2-3 minutes, stirring occasionally, just until warmed through.
- Assemble the Bowls: Divide the cooked rice between bowls. Top with roasted sweet potatoes, black beans, corn, cherry tomatoes, sliced red onion, and avocado. Drizzle with the lime dressing and sprinkle with fresh cilantro. Serve with lime wedges on the side.
Notes
- You can substitute the brown rice for white rice or quinoa for a different base.
- Double the sweet potatoes for extra hearty bowls, or add extra vegetables like bell peppers for more crunch and color.
- The dressing can be prepared ahead; store refrigerated for up to 3 days.
- Add pickled jalapeños or hot sauce for a spicy kick.
- For meal prep, store each component separately and assemble when ready to eat.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 640mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 11g
- Protein: 9g
- Cholesterol: 0mg
