Sweet Potato Black Bean Burrito Bowls
A wholesome and colorful vegetarian meal featuring roasted sweet potatoes, black beans, fluffy grains, and fresh toppings. This easy-to-make burrito bowl is packed with plant-based protein, fiber, and healthy fats—perfect for quick dinners or nutritious meal prep.
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.
