Vegan Sweet Potato Burrito Bowl (Print Version)

Roasted sweet potatoes, spiced black beans, and brown rice topped with fresh avocado, corn, and cilantro for a hearty plant-based meal.

# What You Need:

→ Roasted Sweet Potatoes

01 - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
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
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 - Set 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 in a large bowl until evenly coated.
03 - Spread seasoned potatoes on prepared baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until golden edges form and potatoes are tender when pierced.
04 - Rinse rice thoroughly. Combine with water and salt in a saucepan. Bring to boil, reduce heat to low, cover tightly, and simmer for 30–35 minutes until water is absorbed. Remove from heat and let stand 5 minutes before fluffing with a fork.
05 - Combine drained black beans, cumin, smoked paprika, garlic powder, salt, and pepper in a small saucepan over medium heat. Stir frequently for 3–5 minutes until heated through and fragrant.
06 - Halve cherry tomatoes, dice avocado, finely dice red onion, chop cilantro, and cut lime into wedges. Arrange toppings on a platter for easy assembly.
07 - Divide warm brown rice among four bowls. Arrange roasted sweet potatoes, seasoned black beans, cherry tomatoes, corn, avocado, red onion, and cilantro on top of the rice.
08 - Drizzle with vegan sour cream or coconut yogurt if using. Squeeze fresh lime juice over each bowl. Add hot sauce to taste and serve immediately while components are warm.

# Expert Tips:

01 -
  • Everything comes together in about 50 minutes but tastes like it took all day
  • The combination of warm roasted sweet potatoes and cool fresh toppings is incredibly satisfying
  • You can prep components ahead and assemble bowls in minutes for busy weeknights
02 -
  • Cut your sweet potatoes into evenly sized cubes so they all roast at the same rate
  • Do not skip the lime squeeze at the end, it brightens all the warm spices and makes the flavors pop
  • Let the roasted sweet potatoes cool slightly before assembling so they do not make the other toppings wilt
03 -
  • Double the spice rub on the sweet potatoes for extra flavor, then toss any leftover seasoning with the beans
  • Massage a tiny bit of lime juice into the diced avocado to prevent browning if prepping ahead

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