These Sweet Potato and Black Bean Burrito Bowls deliver vibrant flavors, wholesome nutrition, and satisfying textures in every bite.
Packed with fiber-rich sweet potatoes, plant-based protein from black beans, and heart-healthy fats from avocado, they make a nourishing, balanced meal.
Quick to prepare and perfect for meal prep, this recipe is a wholesome choice for busy weeknights or healthy everyday dining.
Sweet Potato Black Bean Burrito Bowls
Equipment
- 1 sheet pan (15" x 10" or 15" x 21")
- 1 Medium mixing bowl
- 1 whisk
- 1 cutting board
- 1 chef’s knife
- Measuring Cups and Spoons
- Cooking pot for grains
- Serving bowls
Ingredients
For the Bowl:
- 1 cup uncooked rice or grain of choice
- 4 cups sweet potatoes peeled and chopped into 1-inch pieces (about 2 large potatoes, ~1½ lbs)
- 2 red bell peppers thinly sliced
- ¼ cup olive oil divided
- ½ teaspoon paprika
- ½ teaspoon ground chili powder
- Salt and pepper to taste
- 1 15-ounce can black beans, drained and rinsed
- Toppings: cilantro avocado, lime wedges, jalapeños (optional)
For the Dressing:
- Zest and juice of 2 limes about ½ teaspoon zest, 3 tablespoons juice
- ½ cup mayonnaise Best Foods/Hellman’s recommended
- ⅛ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon ground chili powder
- 1 teaspoon Sriracha
- Salt and pepper to taste
Instructions
- Preheat the Oven: Begin by setting your oven to 425°F (220°C). This high temperature ensures that sweet potatoes and bell peppers roast evenly, developing a caramelized exterior while staying tender inside. Line a large sheet pan with parchment paper for easier cleanup and to prevent sticking during roasting.
- Prepare the Sweet Potatoes: Peel two large sweet potatoes and cut them into roughly 1-inch cubes for even roasting. Place the cubes into a large mixing bowl. Add 3 tablespoons of olive oil, ½ teaspoon paprika, ½ teaspoon ground chili powder, and salt and pepper to taste (about ¾ teaspoon salt and ½ teaspoon pepper works well). Toss thoroughly until each piece is evenly coated in oil and spices.
- Roast the Sweet Potatoes: Spread the seasoned sweet potatoes evenly on one side of the prepared sheet pan in a single layer. This allows for proper roasting rather than steaming. Place the pan in the oven and roast for 15 minutes. This initial roasting softens the sweet potatoes while preparing space to add the peppers later without overcooking.
- Prepare the Bell Peppers: While the sweet potatoes roast, thinly slice two red bell peppers into strips. Thin slices ensure the peppers cook quickly while maintaining a slightly crisp texture, adding contrast to the roasted sweet potatoes.
- Add Bell Peppers to Pan: Carefully remove the sheet pan from the oven. Toss the sweet potatoes gently with a spatula to ensure even cooking. Place the sliced peppers on the other side of the pan. Drizzle with 1 tablespoon of olive oil and toss lightly to coat evenly. Spread peppers in a single layer to ensure proper roasting.
- Continue Roasting: Return the sheet pan to the oven and roast for an additional 15–20 minutes. The goal is to achieve tender sweet potatoes with caramelized edges and crisp-tender peppers with a slight char. Check occasionally during roasting to prevent burning, especially toward the end of the cooking time.
- Prepare the Black Beans: While the vegetables roast, open one (15-ounce) can of black beans. Drain and rinse thoroughly under cold running water to remove excess sodium and preserve flavor. Spread beans on a clean kitchen towel or paper towel to remove excess moisture. This step prevents watery burrito bowls and helps beans integrate better with roasted vegetables.
- Combine Vegetables and Beans: Once roasted, remove the sheet pan from the oven. Carefully toss the sweet potatoes, bell peppers, and black beans together on the same pan so flavors meld. This also allows beans to warm slightly without losing texture.
- Cook the Grain: Cook 1 cup of rice (or your chosen grain) according to package directions. For extra flavor, substitute water with vegetable broth and add a pinch of salt. Once cooked, spread grains on a plate to cool slightly before assembling the burrito bowls. Cooling prevents the base from becoming soggy.
- Prepare the Dressing: Zest and juice two limes to obtain about ½ teaspoon zest and 3 tablespoons juice. In a medium bowl, whisk together lime zest, lime juice, ½ cup mayonnaise, ⅛ teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon ground chili powder, and 1 teaspoon Sriracha. Season with salt and pepper to taste (approximately ¼ teaspoon salt and ⅛ teaspoon pepper). Refrigerate until ready to serve to enhance flavors.
- Prepare Fresh Toppings: While the dressing chills, chop fresh cilantro, slice or dice one avocado, slice lime wedges, and slice jalapeños if desired. Fresh toppings add brightness, flavor, and texture to the burrito bowls.
- Assemble the Burrito Bowls: Fill each bowl with a base of slightly cooled rice or your chosen grain. Top with roasted sweet potatoes, bell peppers, and black beans. Add sliced avocado, fresh cilantro, lime wedges, and jalapeño slices as desired.
- Add Dressing and Serve: Drizzle prepared dressing over the assembled bowls just before serving. The creamy, zesty dressing ties together the sweet, smoky, and savory flavors, making every bite balanced and satisfying. Serve promptly for best texture and freshness.
Notes
- Use any grain you prefer: white rice, brown rice, quinoa, farro, or couscous all work beautifully as the base for this bowl. Adjust cooking times according to the grain choice.
- For extra flavor, cook grains in vegetable broth instead of water.
- Sweet potatoes can be roasted in larger or smaller pieces — just adjust cooking time to ensure even tenderness.
- Bell peppers can be substituted with any other colorful pepper variety or even zucchini for variation.
- Adjust spice levels in the dressing to your taste. Add more Sriracha for heat or skip entirely for a mild flavor.
- Avocado should be sliced just before serving to keep it fresh and creamy.
Chef’s Secrets: Perfect Burrito Bowl Tips
The key to a remarkable burrito bowl lies in texture, seasoning, and layering.
Roasting sweet potatoes at a high temperature caramelizes their natural sugars, adding depth to the dish.
Tossing them midway through cooking ensures even browning.
For the peppers, thin slices roast more quickly while retaining a slight crunch, giving a lovely texture contrast.
When preparing the dressing, zest and juice limes fresh for maximum brightness.
Mixing dressing right before serving keeps it fresh and vibrant.
Adding toppings like cilantro and fresh jalapeño slices elevates the flavor profile significantly.
Finally, cooling your grains slightly before assembling prevents a soggy base and preserves the bowl’s integrity for meal prep or serving later.
Serving Suggestions: Delicious Burrito Bowl Ideas
These Sweet Potato and Black Bean Burrito Bowls are versatile and customizable.
For a full meal, pair them with a light green salad or a side of roasted corn.
Add extra plant-based protein by topping with grilled tofu or tempeh.
For a Mediterranean twist, swap the paprika and chili powder with za’atar or sumac.
Garnish with lime wedges for a burst of freshness.
These bowls work equally well for lunch, dinner, or even meal prepping for the week.
Serve with warm tortillas for a burrito wrap variation.
The combination of warm roasted vegetables, creamy dressing, and fresh toppings makes every bite satisfying and comforting.
Storage Tips: Keep Bowls Fresh Longer
If you’re making these burrito bowls for meal prep, store the components separately to maintain freshness.
Keep roasted vegetables and black beans in an airtight container for up to 4 days in the refrigerator.
Store cooked grains in another container to preserve texture.
Keep the dressing in a small jar or container and add just before serving to avoid soggy toppings.
Avocado should always be sliced right before eating.
For longer storage, freeze roasted sweet potatoes and peppers in a freezer-safe container for up to 3 months.
Simply thaw and reheat before assembling your bowls.
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free when served with rice, quinoa, or another gluten-free grain. Always check labels if using packaged grains or seasonings.
2. How can I make this recipe spicier?
Add extra chili powder to the vegetables before roasting or increase the amount of Sriracha in the dressing. You can also add sliced fresh jalapeños or red pepper flakes for more heat.
3. Can I prepare this recipe ahead of time?
Absolutely. You can roast the vegetables, cook the grains, and make the dressing a day or two in advance. Store each component separately for freshness, and assemble just before eating.
4. Can I substitute sweet potatoes with other vegetables?
Yes, but cooking times will vary. Butternut squash, carrots, or pumpkin are great alternatives and bring a similar natural sweetness. Adjust roasting time according to the size of your vegetable pieces.
5. What’s the best way to store leftovers?
Store roasted vegetables, beans, and grains in airtight containers separately in the refrigerator for up to 4 days. Keep dressing in a sealed jar and slice avocado fresh before serving.
