Healthy Sweet Potato Black Bean Burrito Bowl
This colorful burrito bowl features roasted sweet potatoes, seasoned black beans, fresh veggies, and a lime-cilantro rice base, topped with creamy avocado and your favorite dressing or salsa. It’s naturally vegan, gluten-free, and perfect for meal prep or a satisfying lunch or dinner.
Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
For the Roasted Sweet Potatoes:
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
½ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon cumin
Salt and pepper to taste
For the Black Beans:
1 can black beans (15 oz), drained and rinsed
1 teaspoon olive oil
1 clove garlic, minced
½ teaspoon cumin
Juice of ½ lime
Salt to taste
For the Cilantro Lime Rice:
1 cup cooked brown or white rice
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
Salt to taste
For the Bowl Add-ins:
1 cup shredded lettuce or spinach
½ cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1 avocado, sliced
¼ cup diced red onion
Fresh salsa or pico de gallo
Fresh cilantro or lime wedges, for garnish
Optional Dressing:
Chipotle-lime yogurt, tahini-lime drizzle, or your favorite salsa
Instructions:
1. Roast the Sweet Potatoes:
Preheat oven to 200°C / 400°F. Toss sweet potato cubes with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and slightly crisp.
2. Warm the Black Beans:
In a small skillet, heat oil over medium heat. Add garlic, cook 30 seconds, then stir in black beans, cumin, lime juice, and salt. Heat through, about 3–4 minutes.
3. Make the Rice:
Combine cooked rice with lime juice, chopped cilantro, and a pinch of salt.
4. Assemble the Bowls:
Divide rice into 4 bowls. Top with roasted sweet potatoes, black beans, corn, tomatoes, greens, avocado, and onion. Add salsa and/or dressing. Garnish with cilantro and lime wedges.
Tips:
Add grilled chicken, tofu, or tempeh for more protein.
Make it spicy with jalapenos or hot sauce.
For crunch, top with toasted pepitas or crushed tortilla chips.
Perfect for meal prep — keep toppings and dressings separate.
Frequently Asked Questions
Q: Can I make it ahead?
Yes! Store ingredients separately. Assemble just before eating or pack in lunch boxes.
Q: Can I use quinoa instead of rice?
Absolutely! Quinoa adds extra protein and works great.
Q: Is it freezer-friendly?
You can freeze the sweet potatoes and beans — add fresh toppings after reheating.
Nutritional Information
Calories 450 kcal
Protein 13g
Carbohydrates 60g
Fiber 13g
Fat 18g
Saturated Fat 2g
Sodium 320mg
Vitamin A 180% DV
Iron 20% DV