Vegan Sweet Potato Burrito Bowl (Printable)

Roasted sweet potatoes with black beans, fresh vegetables, and zesty lime rice create a satisfying plant-based meal.

# What You'll Need:

→ Roasted Sweet Potatoes

01 - 2 large sweet potatoes, peeled and diced (approximately 1.5 lbs)
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp chili powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Lime Rice

08 - 1 cup long-grain rice (white or brown)
09 - 2 cups water
10 - 1 tbsp fresh lime juice
11 - 2 tbsp fresh cilantro, chopped
12 - 1/2 tsp salt

→ Seasoned Black Beans

13 - 1 can (15 oz) black beans, drained and rinsed
14 - 1/2 tsp ground cumin
15 - 1/2 tsp smoked paprika
16 - 1/4 tsp salt

→ Fresh Toppings

17 - 1 cup cherry tomatoes, halved
18 - 1 cup corn kernels (fresh or thawed frozen)
19 - 1 ripe avocado, sliced
20 - 1/2 red onion, thinly sliced
21 - 1/4 cup fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - Vegan sour cream or cashew crema (optional)

# How-To Steps:

01 - Set oven to 425°F to prepare for roasting sweet potatoes.
02 - Place diced sweet potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle with smoked paprika, cumin, chili powder, salt, and black pepper. Toss thoroughly to coat evenly. Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until edges are golden and pieces are fork-tender.
03 - Rinse rice under cold water until water runs clear. In a saucepan, bring 2 cups water and 1/2 tsp salt to a boil. Add rice, reduce heat to low, cover tightly, and simmer until all liquid is absorbed (approximately 12 minutes for white rice, 35 minutes for brown rice). Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in fresh lime juice and chopped cilantro.
04 - In a small skillet over medium heat, combine drained black beans with cumin, smoked paprika, and salt. Cook for 3-4 minutes, stirring occasionally, until beans are thoroughly heated and fragrant.
05 - While components cook, halve the cherry tomatoes. Slice avocado and red onion into thin strips. Chop additional fresh cilantro. Cut lime into wedges for serving.
06 - Divide lime rice evenly among four bowls. Arrange roasted sweet potatoes, seasoned black beans, cherry tomatoes, corn kernels, avocado slices, and red onion on top of each portion. Garnish generously with fresh cilantro and lime wedges. Add vegan sour cream or cashew crema if desired.

# Expert Advice:

01 -
  • The roasted sweet potatoes get caramelized edges and creamy centers that feel like a hug
  • You can prep everything in advance and assemble bowls in under five minutes
  • The combination of warm spiced potatoes and cool fresh toppings hits every craving
02 -
  • Don't crowd your sweet potatoes on the baking sheet or they'll steam instead of roast and you'll miss out on the crispy bits
  • The lime juice in the rice isn't optional, it's what cuts through the richness of the sweet potatoes
  • Let the roasted sweet potatoes cool for about five minutes so they don't make your avocado wilt
03 -
  • Use a large rimmed baking sheet for the sweet potatoes, the bigger surface area means more caramelization
  • Wait to slice the avocado until the last minute or toss it with lime juice to prevent browning

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