Vegan Sweet Potato Burrito Bowl (Printable)

Roasted sweet potatoes and spiced black beans served over zesty lime rice with fresh toppings.

# What You'll Need:

→ Roasted Sweet Potatoes

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

→ Lime Rice

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

→ Seasoned Black Beans

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

→ Fresh Toppings

17 - 1 cup cherry tomatoes, halved
18 - 1 cup corn kernels (fresh or thawed frozen)
19 - 1 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)

# Directions:

01 - Preheat oven to 425°F (220°C) for roasting the sweet potatoes.
02 - Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and black pepper on a baking sheet. Spread evenly in a single layer. Roast for 25–30 minutes, stirring halfway through cooking, until golden edges form and potatoes are fork-tender.
03 - Rinse rice under cold water until water runs clear. Bring 2 cups water and 1/2 teaspoon salt to a boil in a saucepan. Add rice, reduce heat to low, cover tightly, and simmer until water is absorbed (about 12 minutes for white rice, 35–40 minutes for brown rice). Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in lime juice and chopped cilantro.
04 - Combine drained black beans with cumin, smoked paprika, and salt in a small skillet. Heat over medium temperature for 3–4 minutes, stirring occasionally, until beans are thoroughly heated and fragrant.
05 - Halve the cherry tomatoes. Slice the avocado and red onion into thin, even pieces. Chop additional fresh cilantro for garnish. Cut lime into wedges for serving.
06 - Divide lime rice evenly among four serving bowls. Arrange roasted sweet potatoes, warmed black beans, cherry tomatoes, corn kernels, avocado slices, and red onion on top of the rice. Garnish with fresh cilantro and lime wedges. Add vegan sour cream or cashew crema if desired.

# Expert Tips:

01 -
  • The roasted sweet potatoes get these caramelized crispy edges that make the whole bowl feel indulgent despite being so wholesome
  • Everything comes together in under an hour but tastes like you spent all day cooking
  • You can prep the components ahead and assemble whenever hunger strikes
02 -
  • Crowding the baking sheet is the fastest way to end up with steamed instead of roasted sweet potatoes
  • The lime rice needs to be fluffed while still hot so the cilantro wilts slightly and releases its oils
  • Avocado starts browning quickly once cut, so slice it right before serving or toss with lime juice
03 -
  • Cut your sweet potatoes into evenly sized cubes so they all roast at the same rate
  • Toast your spices with the beans for 30 seconds before adding the beans to the pan

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