Vegan Sweet Potato Burrito Bowl (Printable Version)

Vibrant bowl with roasted sweet potatoes, black beans, brown rice, and fresh toppings for a satisfying plant-based meal.

# What You Need:

→ Roasted Sweet Potatoes

01 - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp chili powder
06 - 1/2 tsp sea salt
07 - 1/4 tsp black pepper

→ Burrito Bowl Base

08 - 1 cup uncooked brown rice
09 - 2 cups water
10 - 1/2 tsp salt

→ Black Bean Mix

11 - 1 (15 oz) can black beans, drained and rinsed
12 - 1/2 tsp ground cumin
13 - 1/2 tsp smoked paprika
14 - 1/4 tsp garlic powder
15 - Salt and pepper to taste

→ Fresh Toppings

16 - 1 cup cherry tomatoes, halved
17 - 1 cup corn kernels, fresh or thawed
18 - 1 large avocado, diced
19 - 1/4 cup red onion, finely diced
20 - 1/4 cup fresh cilantro, chopped
21 - 1 lime, cut into wedges

→ Optional Garnishes

22 - Vegan sour cream or plain coconut yogurt for drizzling
23 - Hot sauce to taste

# Directions:

01 - Preheat oven to 425°F. Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread on parchment-lined baking sheet. Roast 25-30 minutes, flipping halfway, until golden and tender.
02 - Rinse brown rice and combine with water and salt in saucepan. Bring to boil, reduce heat, cover, and simmer 30-35 minutes until tender and water is absorbed. Fluff with fork before serving.
03 - Combine drained black beans, cumin, smoked paprika, garlic powder, salt, and pepper in small saucepan over medium heat. Stir until warmed through, 3-5 minutes.
04 - Halve cherry tomatoes. Dice avocado into 1/2-inch pieces. Finely dice red onion. Rough chop cilantro leaves. Cut lime into 8 wedges for serving.
05 - Divide cooked rice among four bowls. Top with roasted sweet potatoes, warm black beans, cherry tomatoes, corn, avocado, red onion, and cilantro. Drizzle with vegan sour cream if using. Serve with lime wedges and hot sauce on the side.

# Expert Tips:

01 -
  • The roasted sweet potatoes get these crispy edges while staying creamy inside, creating texture that makes you forget you're eating something so wholesome
  • You can prep everything ahead and assemble bowls all week, but they never taste like sad meal prep leftovers
  • The combination of warm spiced components and fresh crisp toppings hits every craving in one bowl
02 -
  • Don't crowd the sweet potatoes on the baking sheet or they'll steam instead of roast, leaving you with soft squares instead of caramelized gems
  • The lime squeeze isn't optional, it's the bridge that connects all the flavors and makes the bowl sing
03 -
  • Cut your sweet potatoes into evenly sized cubes so they roast at the same rate, preventing some pieces from burning while others are still raw
  • Let the roasted potatoes cool slightly on the baking sheet before assembling, this helps them develop better texture and prevents them from steaming the other ingredients

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