Sweet Potato & Black Bean Burrito Bowls

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SWEET POTATO BURRITO BOWLS! A delicious and simple to make veggie black bean burrito bowls -- brown rice, seasoned & roasted sweet potatoes + bell peppers, black beans, and avocado with the most incredible chipotle lime sauce. via chelseasmessyapron.com

In a decade of sharing recipes, these Sweet Potato and Black Bean Burrito Bowls remain my all-time favorite vegetarian meal! They feature a bed of fluffy rice topped with seasoned and roasted sweet potatoes and bell peppers, plus savory black beans, and smooth avocado, all topped with the best creamy sauce ever.

Explore more of our popular vegetarian bowl recipes such as the Buddha Bowl, Grain Bowl, and Nourish Bowl.

Sweet Potato and Black Bean Burrito Bowls with dressing drizzled over it.

Sweet Potato and Black Bean Burrito Bowls

This dish is a hit at home – quick, nutritious, and satisfying without meat. It combines fluffy rice, roasted veggies, and black beans with an irresistible sauce.

Top your black bean burrito bowl with avocado, lime, cilantro, and jalapeño (if you love heat) and you’re in for a treat!

Reasons To Love This Recipe:

  1. Dinner Favorite: Sweet Potato and Black Bean Burrito Bowls are a huge hit with everyone!
  2. Easy Prep: Simple to make, perfect for busy evenings.
  3. Nutritious: Wholesome, filling, and meat-free.
  4. Meal Prep Friendly: Great for leftovers or meal prepping lunches.
  5. Customizable Spice: Add jalapeño for heat or keep it mild.

Ingredients for Sweet Potato and Black Bean Burrito Bowls including diced sweet potatoes, canned black beans, sliced peppers, halved avocado, and sliced jalapenos, halved limes, and a bowl of dressing.

Sweet Potato and Black Bean Burrito Bowls Ingredients

  • Grains: Not just rice – try quinoa, couscous, bulgur, or farro.
  • Sweet Potatoes: Choose firm, smooth ones. Wash, peel, and chop for even cooking; peeling is optional.
  • Red Bell Peppers: Pick bright, glossy ones and slice uniformly for even roasting.
  • Olive Oil: Use high-quality extra virgin for better flavor.
  • Spices: Ensure seasonings are all fresh for best flavor.
  • Black Beans: Rinse canned beans to lower sodium, or make our best-ever Black Beans!

Sweet potatoes and bell peppers seasoned with spices and drizzled with oil, roasting in the oven.


  • Cilantro, Lime, Avocado, Jalapeños: Choose bright green cilantro, heavy limes, slightly soft avocados, and firm jalapeños.
  • Mayonnaise: Opt for full-fat, preferably Best Food’s/Hellman’s®, for a creamy sauce.
  • Lime Juice and Zest: Use fresh for maximum flavor.
  • Dressing Spices: Spices, along with Sriracha adjusted to heat preference.

Dressing being whisked together in a bowl for Sweet Potato and Black Bean Burrito Bowls.

How To Make Black Bean Burrito Bowls (Tips)

  • Spice Adjustment: Vary chili powder and jalapeños for desired heat.
  • Meal Prep: Make large batches of veggies, grain, and sauce for easy meals throughout the week.
  • Extra Sauce: Consider doubling the dressing recipe to use in other dishes.
  • Uniform Cutting: Evenly cut sweet potatoes ensure consistent cooking.
  • Avoid Overcrowding: Use a larger or multiple pans to prevent steaming during roasting.
  • High Heat: Roast at a high temperature for caramelized sweet potatoes with tender insides.

Tray of freshly roasted potatoes and peppers, golden brown and sizzling straight out of the oven.

What To Serve Alongside Sweet Potato and Black Bean Burrito Bowls

  1. Tortilla chips with salsa or pico de gallo
  2. Our favorite Guacamole recipe with chips
  3. Mexican street corn (Elote)
  4. Easy everyday side salad recipe
  5. A quick fruit salad recipe
  6. Churros or churro ice cream sandwiches for dessert

Sweet Potato and Black Bean Burrito Bowls, colorfully assembled and ready to be enjoyed.


Storing and Meal Prepping:

  • Store the components separately in airtight containers to maintain freshness. They’ll keep in the fridge for about 5 days. Add avocados and cilantro fresh.
  • Cook base ingredients in bulk for easy assembly during the week. Prep toppings like lime and jalapeños in advance, but chop avocado just before serving to prevent browning.

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Sweet Potato and Black Bean Burrito Bowls

4.95 from 40 votes
In a decade of sharing recipes, these Sweet Potato and Black Bean Burrito Bowls remain my all-time favorite vegetarian meal! They feature a bed of fluffy rice topped with seasoned and roasted sweet potatoes and bell peppers, savory black beans, and creamy avocado, all topped with the best creamy sauce ever.
Sweet Potato & Black Bean Burrito Bowls with dressing drizzled over it.
Print Recipe

Sweet Potato and Black Bean Burrito Bowls

Sweet Potato & Black Bean Burrito Bowls with dressing drizzled over it.
4.95 from 40 votes
In a decade of sharing recipes, these Sweet Potato and Black Bean Burrito Bowls remain my all-time favorite vegetarian meal! They feature a bed of fluffy rice topped with seasoned and roasted sweet potatoes and bell peppers, savory black beans, and creamy avocado, all topped with the best creamy sauce ever.
Course Dinner, Main Course
Cuisine American, Healthy, Vegetarian
Keyword Black Bean Burrito Bowls
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 -4 bowls
Chelsea Lords
Calories 1504kcal
Cost $14.12


  • 15x21-inch rimmed sheet pan


  • 1 cup rice plus ingredients called for(Note 1)
  • 4 cups peeled and cubed (1-inch) sweet potatoes (2 large; 1½ lbs)
  • 2 red bell peppers, thinly sliced
  • ¼ cup olive oil, separated
  • ½ teaspoon each: paprika and ground chili powder
  • Fine sea salt and pepper
  • 1 can (15 oz.) black beans, drained and rinsed
  • Toppings: cilantro, fresh lime, avocado(s), jalapeños (optional)


  • ½ cup full-fat regular mayo (Best Foods/Hellman's)
  • 3 tablespoons freshly squeezed lime juice, plus ¼ tsp zest
  • teaspoon ground cumin
  • ½ teaspoon each: paprika and ground chili powder
  • 1 teaspoon sriracha sauce


  • PREP: Preheat the oven to 425 degrees F. Peel the sweet potatoes and chop into 1-inch-sized pieces. Slice the bell peppers and set aside. Drain and rinse black beans; set aside to dry.
  • RICE OR GRAIN: Start by cooking the grain of choice (See Note 1) according to package directions. Allow to slightly cool before assembling the final bowls.
  • SWEET POTATOES: On an extra-large rimmed sheet pan add the potatoes with 3 tablespoons olive oil, paprika, chili powder, and salt and pepper to taste (I add ¾ tsp salt and ½ tsp pepper). Space out for even roasting. Roast 15 minutes.
    Potatoes and peppers seasoned with spices and drizzled with oil, roasting in the oven.
  • PEPPERS: Remove from oven and toss. To other side of sheet pan, add sliced peppers and remaining 1 tablespoon oil. Toss then spread out. Return to the oven and cook for another 15-20 minutes or until the peppers are crisp tender and the potatoes are tender.
  • BLACK BEANS: Remove and toss on the tray with the rinsed and dried black beans.
  • SAUCE: While everything is cooking, combine all the sauce ingredients. Season to taste (I add ¼ tsp salt and ⅛ tsp pepper). Whisk until smooth. Refrigerate until using.
    Dressing being whisked together in a bowl for Sweet Potato & Black Bean Burrito Bowls.
  • PREP TOPPINGS: Chop cilantro, slice or dice an avocado, slice a jalapeño, and slice a lime.
  • ASSEMBLE: Fill a bowl with cooked and cooled grain, top with veggies and beans, and add toppings and dressing. Enjoy promptly!
  • STORAGE: If meal prepping, prepare all the components and store separately. Assemble right before eating and cut avocado right before enjoying.


Recipe Notes

Note 1: Grain: Feel free to use any type! Try our "magic" baked white rice or brown rice methods. Other fantastic bases include easy baked farro, quick stove-top couscous or quinoa, or ultra-quick bulgur

Nutrition Facts

Serving: 1serving | Calories: 1504kcal | Carbohydrates: 187g | Protein: 31g | Fat: 71g | Saturated Fat: 11g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 567mg | Potassium: 2052mg | Fiber: 30g | Sugar: 17g | Vitamin A: 41529IU | Vitamin C: 167mg | Calcium: 181mg | Iron: 8mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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Recipe Rating


    1. 5 stars
      This was delicious! Thank you for the recipe. Normally I make all sorts of adjustments to recipes, but I wouldn’t change anything about this one. Sweet potatoes turned out perfectly, and the seasoning was delish. Yum!

  1. 5 stars
    Did you adapt this recipe from a previous recipe of yours called Sweet Potato Burrito Bowls? I was planning on making that tonight, came here to print out the recipe & found Easy Sweet Potato & Black Bean Burrito Bowls posted just yesterday! Now I can’t decide which burrito bowl to make tonight…love having these kinds of “problems!”

    1. Hey Vikki! So great to hear from you 🙂 It IS actually based off of my other sweet potato burrito bowls that so many readers have loved. 🙂 Those are right here: https://www.chelseasmessyapron.com/one-skillet-sweet-potato-burrito-bowls/ There are quite a few differences — the older burrito bowls are all made in one skillet (on a range) and more of a hot cheesy rice and sweet potato dish with lots of southwestern veggies. This new burrito bowl has oven-roasted veggies and a creamy sauce that has a little bit of a kick to it. This new one has more of a spice kick to it and the veggies are eaten slightly cooled to go well with the sauce. They are more layered (rice, veggies and beans, sauce, toppings) while the older ones are all mixed together 🙂 While they are similar, they are also quite different, so hopefully my descriptions help you to decide which to make tonight (and then you’ll have to try the other one next time ;)) Enjoy!

      1. 5 stars
        I decided on both. Since I already had everything to make the stove top bowl, I made that last night. The hubs loved it, BTW. Tonight, we are having it again and I am adding the sauce from the oven bowl. I really like oven roasted vegetables so I am looking forward to trying the new burrito bowl soon. Thanks for the great recipes! ☺

  2. 5 stars
    I made this last night for dinner and it was out of this world delicious! I added salt to the roasting veggies and half of an onion to the peppers. Honestly I didn’t even have any of the “extras” (avocado or jalepeno) and it was still phenomenal. I have two more servings left and I can’t wait to eat it again. Thanks so much for sharing this!

  3. 5 stars
    The meal was delicious! I know it says no substitutions, but next time i would probably do either 1/4 cup mayo + 1/4 cup 2% greek plain yogurt for the dressing OR just do plain greek yogurt in place of the mayo. It would cut the fat, but still act as a base for the dressing, without compromising on flavor. I’ve done this for previous recipes, i don’t know why i didn’t for this one. Just a thought to help save some unnecessary fat & calories! 🙂

  4. 4 stars
    I tried this recipe for dinner last night and it was pretty good! I loved the variety of ingredients/flavors, and that it had several healthy ingredients. I added some leftover rotisserie chicken which tasted great with it. I have to be honest, though, I didn’t really love the sauce like I thought I was going to. It just had too strong of a mayo flavor for me. Don’t get me wrong, I like mayo in general, but I felt like I tasted mayo way more than I expected. Granted, I didn’t add any sriracha, so maybe that would have helped. I personally would use sour cream next time as the base, or maybe half mayo, half sour cream. Overall a very wonderful meal, but I just wanted to share my thoughts about the mayo. Keep the recipes coming. I’ve made several things from your site last year!

  5. 5 stars
    Hi! This is an awesome recipe but wondering, what makes the fat content so high? I love the sauce but maybe am going to whip up some of my own avocado oil mayonnaise to use. Thanks!

  6. 5 stars
    This was delicious! I used greek yogurt instead of mayo and you can’t even tell the difference because of the sriracha. Also didn’t have lime on hand, so used lemon instead. All around a wonderful, healthy and super filling dish! Seriously folks, consider the greek yogurt- the sauce really wasn’t missing anything.

  7. 5 stars
    Learning this recipe has significantly improved my quality of life…absolute cash. 10/10 Thanks Chelsea!

  8. 5 stars
    No doubt, This recipe looks so delicious in those beautiful pictures!!! Love all those super healthy ingredients!!!

  9. 5 stars
    This is by far one of my favorite dinner recipes ever! I think it’s going to ingratiate itself into our dinnertime rotation! The only major thingi do differently is that I just make Pico de Gallo ahead of time and use that instead if your other listed toppings. I love me some Pico.

  10. 5 stars
    Absolutely delicious!! Quick and easy tasty meal!! The only change I made was to use plain yogurt instead of Mayo and it was excellent and healthier for you. I also used jalapeno Tabasco sauce and oh my was it perfect!! Thank you for delicious meal idea!!

  11. 5 stars
    This meal was delicious! I tried it tonight with Quinoa instead of rice. The family loved it. After reading comments I will definitely try Greek yogurt instead of mayo next time. But even though, I thought the sauce was really good. Keep these yummy recipes coming!

    1. Ahh i’m so glad to hear this! It’s one of my all time favorites and I LOVE meal prepping it! Thanks! 🙂

  12. 5 stars
    I’m sure it would have been great without my additions, but I substituted Cuban Black Beans from Trader Joe’s, and added roasated onions and a little Trader Joe’s corn salsa. I will make this again 🙂

  13. 5 stars
    Thank you for a great recipe! This was absolutely delicious. The dressing is fantastic. It really makes the dish.

    I made a few modifications, and it came out great. Like other commenters, I reduced the amount of mayo called for in the dressing. (I used Paleo, avocado oil mayo because that’s what I had, and that worked well.) I also used a few dashes of hot sauce instead of a tsp of sriracha (I don’t like things that are super spicy).

    Otherwise, I followed the recipe and it came out wonderfully.

    I love how this recipe calls for brown rice. The strong dressing complements the earthy, rough texture of the brown rice well. I’ll continue to use brown rice with this recipe instead of white rice.

    Thanks again for a great recipe!

    1. I am sooo happy to hear you loved this! And I’m glad you were able to make those subs to work with what you had! Sounds delicious! Thanks Jessica! 🙂

  14. 5 stars
    This was so yummy! I used smoked paprika and regular chile powder since we only had that on hand. I also squeezed two limes and added sour cream to the sauce for more zing. This was delicious! Thank you!

  15. 5 stars
    Absolutely delicious!! Thank you for the yummy meal idea. I had some leftovers…how long do you think I could store this in the fridge?

    1. So happy you enjoyed it! I actually meal prep with this a lot and it lasts 4-5 days in the fridge (sauce stored separately) Enjoy!

  16. 5 stars
    Made this earlier this week and it was amazing. Makes for great leftovers too. I’m adding this to my roster of vegetarian meals.

  17. 5 stars
    Super easy and a lovely combination of fresh and smokey flavors. My entire family loved it; even my teenager with harder-to-please tastebuds was enthusiastic!

    1. It’s the best when you find a meal the whole family loves! I’m so happy you guys loved this! Thanks for your comment! 🙂

  18. 5 stars
    This veggie filling is BOMB in baked taco shells! Added an onion to the veg and a little adobo sauce to the sauce and couldn’t be happier – warm, smoky, fresh, spicy, mmmmm. Thanks for a great recipe!

  19. It says in the nutrition that this meal is 727 kcals… is that per serving or for all 4 servings?
    Rylie Golden

  20. 5 stars
    I have made this several times. my family loves it! Definitely a keeper and a staple in our weekly meal planning! Thank you so much for this delicious recipe!

  21. 4 stars
    Loved the taste of this recipe, but next time I make it I’d add some other veggies, probably some greens like broccoli. I’ll definitely make it again though.

  22. 5 stars
    I have made this dish exactly as it is here, many times, and it one of my favorites! Such a wonderful assortment of flavors and this sauce is such a great compliment to the veggies. It’s very filling as well. Thank you!!!

  23. 5 stars
    I love this recipe and have made it for years now. It’s a family favourite. We do make a couple of tweaks, though: use raw bell peppers (saves work and adds a nice fresh factor) and we always used full fat Greek yogurt to replace the mayo and we loved it. Since becoming plant-based, though, I easily have switched to mixing vegan mayo with plain oat yogurt. Tastes great still!! Thank you for this great recipe. 🙂

  24. 5 stars
    This is one of my all time favorites. I have made this so many times but forget to comment because I usually jump right in to eating it. I don’t change anything, it’s delicious exactly as the recipe is written and easy to reheat the next day. Thank you so much for this wonderful dish! And others!!!

  25. 5 stars
    Awesome recipe! I have made this a few times and it is delicious. I have also added steak as an option to add in.

  26. 5 stars
    My husband and father both declared this recipe a keeper! The flavors combine for incredible flavor. I baked burrito size flour tortillas in the oven, keeping them flat; then served the layered ingredients on the flour tortillas.
    Thank you for a recipe that makes me look so talented!!!

  27. 5 stars
    I’ve made this 3 – 4 times now and it’s delicious every time. The spicing is perfect I sub lowfat yogurt for the mayo and think it’s great like that.

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