Vegan Sweet Potato Burrito Bowl: One Nourishing, Flavor-Packed Bowl with a Sweet and Smoky Twist
A colorful, high-fiber vegan burrito bowl with roasted sweet potatoes, black beans, rice, and fresh toppings — satisfying, wholesome, and completely customizable.
Ingredients
2 medium sweet potatoes, peeled and diced
1½ tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp smoked paprika
Salt and pepper, to taste
1 can black beans, drained and rinsed
½ tsp cumin
¼ tsp garlic powder
2 cups cooked rice or quinoa
1 cup corn
1 avocado, sliced or mashed
1 cup cherry tomatoes or pico de gallo
½ cup diced red onion
2 cups shredded lettuce or greens
Lime wedges, for serving
Optional: Cilantro, jalapeños, vegan sour cream
Instructions
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Preheat oven to 425°F. Toss diced sweet potatoes with oil and spices. Roast 25–30 mins.
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Warm black beans with olive oil, cumin, garlic powder, salt, and pepper.
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Prepare toppings: chop veggies, cook rice or quinoa.
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Assemble bowls with rice, sweet potatoes, beans, corn, veggies, and avocado.
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Finish with lime juice and optional toppings.
Notes
Customize with your favorite toppings or proteins. Store components separately for meal prep. Delicious warm or cold.