One Skillet Sweet Potato Burrito Bowl

One-Skillet Sweet Potato Burrito Bowl—easy and delicious! Packed with tender sweet potatoes, fluffy rice, bell peppers, black beans, and corn.

Pair this with a veggie-loaded salad like this Olive Garden Salad or Greek Salad.

One Skillet Sweet Potato Burrito Bowls

One-Skillet Sweet Potato Burrito Bowls are budget-friendly, packed with flavor, and require minimal clean-up. One skillet! Talk about a dinner win—this is it!

Today, I’m sharing how to make this easy recipe, ingredient swaps, and plenty of topping ideas. Plus, a few variations to make it your own. Let’s get started!

One-Skillet Sweet Potato Burrito Bowl Ingredients:

• Sweet potato: Cut into 1/2-inch pieces so they cook at the same time.
• Fire-roasted diced tomatoes: To make it spicier, use diced tomatoes with green chilies.
• Frozen corn: Crunchier than canned, but canned or fresh-off-the-cob works fine.
• Black beans: Rinse and drain—these make it filling.
• Sweet bell pepper: Mini bell peppers make it colorful, but 1 large red, orange, or yellow pepper works fine. (Here’s how to use leftover mini peppers!)
• Garlic: Use fresh chopped, jarred chopped, or 1/2 teaspoon garlic powder.
• Seasonings: Salt, pepper, cumin, and chili powder for more flavor. Add 1/2 tsp paprika if desired.
• Chicken broth: Stock works fine. Use vegetable broth for a vegetarian option.
• Cheese: Sharp Cheddar, Monterey Jack, or Colby Jack all work well.

Topping Ideas

Top this burrito bowl however you like! Here are some favorites:

• Fresh lime: Serve wedges so everyone can add as much as they like.
• Pico de gallo or tomatoes: Add a scoop of pico or diced cherry tomatoes.
• Avocado: Thinly sliced, chopped, or a scoop of guacamole.
• Cilantro: Finely minced.
• Sour cream: Any type works, including fat-free or lite.
• Tortilla strips: For crunch, use store-bought or homemade.

Variation ideas

• Add onion: Sauté 1/2 cup diced yellow onion with the sweet potatoes.
• Swap peppers: Leave out bell peppers or use a poblano instead.
• Lighten it up: Use less reduced-fat Cheddar and fat-free sour cream.
• Make it vegetarian: Swap chicken broth for vegetable broth or stock.
• Add heat: Use fire-roasted green chiles, extra chili powder, or a diced jalapeño.

How to make One-Skillet Sweet Potato Burrito Bowls

1. Sauté: Start by adding the peeled sweet potato cubes 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.
2. Add rice: We add in the uncooked rice and saute it for 2-3 minutes to toast it a bit before adding any liquid. I also like to stir in the seasonings here so they can get all toasty and fragrant along with the rice.
3. Add peppers, black beans, frozen corn, fire-roasted diced tomatoes, and chicken broth: Everything else comes in at this point, except for the cheese.
4. Stir: Mix everything well and then bring it all to a boil. As soon as it’s boiling, reduce the heat, cover with a lid, and simmer.
5. Gaze and admire: After it’s finished simmering you’ll see that the veggies are tender, the liquid is absorbed, and rice is nice and fluffy. Truly a masterpiece!
6. Add cheese: Sprinkle the cheese on top, put 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 toppings.

Quick tips

• Large non-stick skillet: I recommend a large skillet since 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.  Using a non-stick pan is best so the rice doesn’t stick to the bottom and burn.
• Freshly grated cheese: While you can use packaged shredded cheese, the cellulose coating that keeps the cheese from clumping in the bag makes it resist melting nicely in this dish (and it tends to get greasy). 
• Good canned tomatoes: The tomatoes add so much to this dish, so I highly recommend choosing the fire-roasted variety and going with a good quality brand such as Cento or Muir Glen.

More sweet potato recipes:

• Roasted Sweet Potatoes a reader favorite
• Loaded Sweet Potato Mexican street corn inspired
• Roasted Sweet Potato Quinoa Salad
• Quinoa Enchilada Bake
• Stuffed Sweet Potatoes Southwestern inspired