One Skillet Sweet Potato Burrito Bowls are a fast and easy dinner packed with sweet potatoes, rice, black beans, peppers, and all the best burrito bowl flavors.
Author’s Notes
How I Turned My Favorite Meal Into an Easy Dinner
I love a good burrito bowl. I’ve shared quite a few versions on my website (this one is my favorite if you’re wondering! And this sauce is seriously everything).
But if I’m being honest, burrito bowls can be a bit of work. There are a lot of moving parts when you’re making everything from scratch: the protein, rice, sauce, and all the toppings. I can never skip homemade guac after getting this recipe from a Hawaiian tour guide, and pico is a must at my house.
And when it’s all done? It’s one of my favorite meals ever. But most weeknights I’m craving those flavors without all the prep, especially during busy homework and basketball-filled nights. That’s exactly why I created my one-skillet chicken burrito bowls.
After making that recipe tons of times, I knew I needed a meatless version too. This one highlights my all-time favorite veggie: sweet potatoes. It’s just as good as my other burrito bowls, a hit with my whole family, and it comes together so fast.
I’m completely obsessed with it.
One-Skillet Sweet Potato Burrito Bowl Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Sweet potatoes | Cut into small 1/2-inch cubes so they cook quickly and evenly. |
| Olive oil & rice | Toast the rice in the oil for a couple of minutes before adding liquid. This adds extra flavor and keeps the grains from getting mushy. |
| Garlic, chili powder & cumin | These spices build the base flavor. Cook them for a minute until they smell good. |
| Tomatoes, black beans & corn | Fire-roasted tomatoes add great flavor. Drain and rinse the beans well. |
| Mini bell peppers, lime & toppings | Fresh toppings like avocado, cilantro, tomatoes, and sour cream at tons of flavor at the end. |
Chelsea’s Notes
My Favorite Toppings
Top these One Skillet Sweet Potato Burrito Bowls however you like. Here are some of my favorite toppings:
- Fresh lime: Serve wedges on individual plates.
- Pico de gallo or tomatoes: Add a scoop of pico or diced cherry tomatoes.
- Avocado: Thinly sliced, chopped, or a scoop of guac.
- Cilantro: Finely chopped and sprinkled right on top.
- Sour cream: Any type works, use your favorite.
- Tortilla strips: For crunch, use store-bought or homemade.
- Cilantro-lime sauce: Nothing beats a drizzle of this on top!
How To Make One-Skillet Sweet Potato Burrito Bowls
- Cook sweet potatoes: Sauté in a large skillet until tender and lightly browned.
- Toast rice: Stir in rice, garlic, and seasonings; cook briefly until they smell good.
- Add remaining ingredients: Stir in tomatoes, beans, corn, broth, and peppers.
- Simmer: Cover and cook until rice is tender and liquid is soaked up.
- Finish & serve: Stir in lime and cilantro, melt cheese, and add toppings.
Variations
Change Things Up!
- Add onion: Sauté 1/2 cup diced yellow onion with the sweet potatoes.
- Lighten it up: Use less Cheddar and fat-free sour cream.
- Make it vegetarian: Swap chicken broth for veggie broth or stock.
- Add heat: Add canned diced green chiles, extra chili powder, or a diced pepper.
Chelsea’s Top Tips
A Couple Helpful Tips
- Large non-stick skillet: Use a 12-inch skillet so everything fits nicely and the rice doesn’t stick.
- Freshly grated cheese: Grate your own for better melting.
More Sweet Potatoes:
One Skillet Sweet Potato Burrito Bowls
Video
Equipment
- Large nonstick pan with a lid, see note 1
Ingredients
- 1 pound sweet potatoes heaping 2 cups, cut into 1/2-inch cubes
- 3 tablespoons olive oil divided
- 1 cup white rice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper
- 1 (14.5-ounce) can petite fire-roasted diced tomatoes
- 1 (15.25-ounce) can black beans drained & rinsed
- 1 cup frozen corn
- 2 cups chicken broth or vegetable broth if vegetarian
- 1 cup thinly sliced mini bell peppers
- 1 lime optional (2 tablespoons juice)
- 1-1/2 cups shredded sharp Cheddar cheese
- Toppings as desired see note 2
Instructions
- Peel and cut the sweet potatoes into 1/2-inch cubes. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, add the sweet potatoes. Cook, stirring occasionally, for 7 to 10 minutes until mostly tender and lightly browned.
- Add the remaining 1 tbsp olive oil and the rice to the pan. Cook, stirring constantly, for 2 to 3 minutes. Stir in the minced garlic, chili powder, cumin, and salt and pepper. Cook for 30 seconds to 1 minute, stirring constantly, until fragrant.
- Stir in the undrained diced tomatoes, drained & rinsed black beans, frozen corn, broth, and sliced bell peppers. Mix well and bring the mixture to a boil.
- Reduce the heat to medium-low. Cover the pan and simmer for 10 to 15 minutes, or until the rice is tender and the liquid is absorbed. Check occasionally and stir as needed to keep the rice from sticking.
- Remove the lid and stir in optional lime juice and cilantro. Sprinkle the shredded Cheddar cheese evenly over the top. Cover again for 1 to 2 minutes until the cheese melts, then gently stir it in.
- Spoon the burrito mixture into bowls. Top with sour cream, chopped cherry tomatoes, cilantro, avocado or guacamole, or any other desired toppings. Serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It says it makes six servings, do you know the serving size?
We don’t have an official serving size it’s just if you divided the dish into 6 bowls each bowl would be a serving! I hope this helps!
Made this for 6, everyone enjoyed it and there were zero leftovers. Cooked as per recipe, including lime juice, smoked paprika and coriander. I found the rice took longer to cook (gave it an extra 5 minutes and it still had a tiny bit of bite). Would definitely have it again.
I am so thrilled to hear this! Thanks Katy! 🙂