An easy, healthy, and delicious one skillet Sweet Potato Burrito Bowl. This mouth-watering vegetarian meal is filled with tender sweet potatoes, fluffy rice, sweet bell peppers, protein-backed black beans, crisp corn, and your favorite burrito bowl toppings.
These sweet potato burrito bowls are inexpensive to make, loaded with good-for-you ingredients, and require minimal clean-up (ONE SKILLET)! Talk about a dinner win 🙂
Today I’m sharing how to make this easy recipe, possible ingredient substitutions, lots of ideas for how to top your burrito bowl, and sharing a few variation ideas to make this meal your own. Let’s get started!
Sweet potato burrito bowl ingredients:
- Sweet potato: diced into 1/2-inch pieces — smallish so they’ll be tender in the right amount of time!
- Fire-roasted diced tomatoes: if you’d like to add some spice, add in diced tomatoes with green chiles.
- Frozen corn: more crisp than canned, but canned can work in a pinch, fresh off the cob will also work great.
- Black beans: drained and rinsed — this is the main source of protein for this sweet potato burrito bowl.
- Sweet pepper: I use mini sweet peppers to have the variety, but 1 full red, orange, or yellow pepper would work. (Here are some ways to use up your leftovers mini peppers)
- Freshly minced garlic: used jarred for quicker prep, or 1/2 teaspoon garlic powder in a pinch.
- Seasonings: salt and pepper (of course), and then some cumin and chili powder add loads of flavor. Feel free to add in some paprika (1/2 teaspoon) if you’d like.
- Chicken broth: use low-sodium if you’re watching salt; chicken stock also works (vegetable broth/vegetable stock for vegetarians)
- Freshly grated sharp cheddar cheese: Monterey jack or Colby jack are also great in this recipe.
- Fresh lime juice: this optional ingredient adds acid and freshness to the dish.
- Diced cilantro: this optional ingredient adds freshness and flavor to the dish.
Whatever you like to top your burrito bowls with will likely work here. Below are some of our favorites:
- Fresh lime: I like to add individual wedges to plates so people can add more to their portions.
- Pico de gallo or a fresh tomato: add a scoop of pico or dice up some cherry tomatoes to add on top.
- Fresh avocado: thinly sliced or chopped. A scoop of guacamole also works great.
- Fresh cilantro: finely diced.
- Sour cream: fat free or lite work great!
- Tortilla strips: if you’re looking to add some crunch, store-bought or homemade tortilla strips will do the trick!
- Add an onion: add 1/2 cup diced yellow onion with the sweet potatoes if desired.
- Sweet peppers: you can leave them out or substitute a green pepper.
- Make low calorie: you can use reduced-fat cheddar cheese (and less of it) and fat free sour cream for a lighter sweet potato burrito bowl.
- Make vegetarian: this dish isn’t truly vegetarian because of the chicken broth, but it’s easy to substitute in vegetable broth (or stock) instead.
- Add heat: if you like things spicy, add in a can of fire-roasted diced green chiles or an extra 1/2 teaspoon of chili powder. You could also add in a diced jalapeño pepper!
How to make a sweet potato burrito bowl
- Sauté: start by adding the sweet potato to a large skillet with olive oil. Sauté over medium high heat until mostly tender and starting to brown on the outside, about 7-10 minutes.
- Add rice: we add in the rice (without any liquid yet!) and sauté it for 2-3 minutes to toast it a bit. I also like adding the seasonings here so they can get fragrant and toasted along with the rice.
- Add peppers, black beans, frozen corn, fire-roasted diced tomatoes, and chicken broth: everything else comes in at this point besides the cheese!
- Stir: mix everything up well and then bring the mixture to a boil. As soon as it’s boiling, reduce the heat, add the lid, and simmer!
- (Here’s how your sweet potato burrito bowl should look after it’s finished simmering — veggies are tender, liquid is absorbed, and rice is nice and fluffy!)
- Add cheese: sprinkle the cheese on top, add the lid back on, and let it melt down for a minute. Stir it all together and all that’s left is adding your favorite burrito bowl toppings!
- Large nonstick skillet: I would recommend a large skillet, there is a lot of food that goes into the pan (I use a 12-inch skillet for this recipe and it’s the perfect size.) Also, a nonstick skillet is best so the rice doesn’t stick to the bottom and burn.
- Freshly grated cheese: while you can use packaged cheese, it has a cellulose coating that keeps the cheese from clumping in the bag, but that coating also makes it not melt as nicely in this dish (and it tends to get greasy).
- Good canned tomatoes: the tomatoes add so much to this dish! I highly recommend getting fire roasted variety and grabbing a good quality such as Cento or Muir Glen.
More sweet potato recipes:
- Roasted Sweet Potatoes reader favorite
- Loaded Sweet Potato Mexican street corn inspired
- Roasted Sweet Potato Quinoa Salad
- Quinoa Enchilada Bake
- Stuffed Sweet Potatoes Southwestern inspired
A dinner made in just one skillet - sweet potato burrito bowls. A mouth-watering vegetarian meal with sweet potatoes, rice, sweet peppers, black beans, corn, and toppings such as fresh cilantro, cheddar cheese, a fresh tomato, and sour cream.
- 1 pound sweet potatoes, (heaping 2 cups) cut into 1/2 inch cubes
- 3 tablespoons olive oil, separated
- 1 cup white rice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper
- 1 can (14.5 ounces) petite fire-roasted diced tomatoes
- 1 can (15.25 ounces) black beans
- 1 cup frozen corn
- 2 cups chicken broth (vegetable broth for a vegetarian meal)
- 1 cup very thinly sliced (or chopped) sweet bell peppers (I used miniature assorted red, yellow, and orange)
- 2 tablespoons fresh lime juice, optional
- 1 and 1/2 cups freshly grated sharp cheddar cheese
- Optional: 1/4 cup finely chopped cilantro, chopped avocado or guacamole, 1 small roma tomato or a handful of cherry tomatoes, chopped, low fat sour cream
SWEET POTATOES: Peel the sweet potatoes and chop into small pieces (refer to picture for size; 1/2 inch cubes). In a large skillet (Note 1) over medium high heat, add 2 tablespoons olive oil. Once oil is shimmering, add in all the diced sweet potatoes. Saute the sweet potatoes for 7-10 minutes or until mostly tender and lightly browned on the outside. Add in remaining 1 tablespoon of olive oil and 1 cup of white rice.
RICE: Cook, stirring constantly for 2-3 minutes at medium heat. Add in the 1/2 teaspoon minced garlic, 1/2 teaspoon chili powder, 1 teaspoon cumin, and salt & pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir for 30 seconds to a minute or until fragrant.
OTHER INGREDIENTS: Add in the 1 can of undrained diced tomatoes, 1 can of drained & rinsed black beans, 1 cup frozen corn, 2 cups vegetable or chicken broth, and 1 cup thinly sliced peppers. Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
COOK: Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through. (Check occasionally, stir as needed so the rice doesn't stick to the bottom).
CHEESE: Remove the lid and stir in the lime juice and cilantro if using. Top with the shredded cheddar cheese and then cover the pot with the skillet for 1-2 minutes to allow the cheese to melt. Gently stir the cheese in a little.
TOPPINGS: Top your burrito bowls with sour cream, chopped cherry tomatoes, chopped cilantro, chopped avocado or guacamole, or any other desired toppings. Enjoy immediately!
Note 1: you'll need a large skillet for this recipe, there is a lot of food that goes into this dish (I use a 12-inch skillet for this recipe and it's the perfect size.) Also, a nonstick skillet is best so the rice doesn't stick to the bottom and burn.