Name: Easy Sweet Potato and Black Bean Burrito Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 2 medium sweet potatoes, peeled and diced; 2 tbsp olive oil; 1 tsp chili powder; 1 tsp cumin; Salt and pepper to taste; 1 (15 oz) can black beans, drained and rinsed; 1/2 tsp garlic powder; 2 cups cooked rice (white or brown); 1 avocado; 1/4 cup plain yogurt (or sour cream); Juice of 1 lime; 1/4 cup chopped cilantro; 1/2 cup chopped red onion; 1/2 cup crumbled feta cheese (optional)

Why You’ll Love Easy Sweet Potato and Black Bean Burrito Bowls Recipe

• Balanced and nutritious – protein, fiber, and vegetables in every bowl
• Simple to prepare with basic ingredients and minimal hands-on time
• Perfect for meal prep and leftovers
• Customizable with your favorite toppings and sauces

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 small sweet potatoes, chopped
Olive oil
Kosher salt
Chili powder
Short grain white or brown rice
Limes (zest and juice)
Fresh cilantro
Avocados, diced
Sour cream
Hot sauce
Canned black beans, drained and rinsed
Bell peppers, chopped
Optional toppings: pickled jalapeños, queso fresco, roasted pepitas

Directions

Preheat the oven to 425°F (220°C). Toss the chopped sweet potatoes with olive oil, salt, and chili powder. Spread on a sheet pan and roast until tender and lightly browned, about 25–30 minutes.
While the potatoes roast, cook the rice according to package instructions. Once cooked, stir in lime zest, cilantro, and salt to taste.
Gently toss the avocado with some lime juice and a pinch of salt; set aside.
In a small bowl, mix sour cream with remaining lime juice, chili powder, and hot sauce to make a chili-lime crema. Adjust seasoning to taste.
Assemble the bowls: divide the rice among bowls, top with roasted sweet potatoes, black beans, bell peppers, and avocado. Drizzle with the chili-lime crema and finish with your choice of toppings.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Add grilled chicken, steak, or tofu for extra protein
• Replace sweet potatoes with butternut squash or roasted carrots
• Use Greek yogurt instead of sour cream for a lighter crema
• Add corn, sautéed onions, or shredded lettuce for extra crunch
• Swap black beans for pinto or refried beans

Storage/Reheating

• Refrigerator: Store components separately in airtight containers for up to 4–5 days
• Freezing: Roasted sweet potatoes and cooked rice can be frozen for up to 2–3 months
• Reheating: Warm rice and sweet potatoes in the microwave or on the stovetop. Add fresh toppings after reheating for best texture

FAQs

What can I substitute for rice?

You can use quinoa, cauliflower rice, or farro as alternatives to rice for a different texture and nutritional profile.

Can I make this recipe vegan?

Yes! Swap the sour cream for a dairy-free alternative or omit it entirely.

How do I store leftovers?

Keep rice, beans, and roasted sweet potatoes in separate airtight containers in the fridge to maintain freshness.

Can this be meal-prepped ahead of time?

Absolutely. Cook the components in advance and assemble bowls throughout the week.

What toppings work well with these bowls?

Try pico de gallo, guacamole, pickled jalapeños, shredded cheese, or a squeeze of fresh lime.

Is it possible to add protein?

Yes — grilled chicken, tofu, or seasoned chickpeas are excellent protein additions.

How can I make it spicier?

Add diced jalapeños, hot sauce, or a pinch of cayenne to the beans or toppings.

Can I use sweet potato alternatives?

Butternut squash or roasted pumpkin can be used in place of sweet potatoes for a seasonal twist.

What kind of beans should I use?

Black beans are traditional, but pinto beans or kidney beans work well too.

Can this recipe be made gluten-free?

Yes — it’s naturally gluten-free as long as your seasonings and toppings are gluten-free.

Conclusion

This Sweet Potato and Black Bean Burrito Bowl is a flavorful, wholesome meal that’s both easy to make and endlessly adaptable. Whether you’re feeding a family or prepping meals for the week, this vegetarian bowl delivers satisfying texture and bold flavor in every bite.