Sweet Potato Burrito Bowls

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.

Course Dinner
Cuisine Mexican
Keyword Sweet Potato Burrito Bowls
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 -8
Calories 371 kcal


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. TOPPINGS: Top your burrito bowls with sour cream, chopped cherry tomatoes, chopped cilantro, chopped avocado or guacamole, or any other desired toppings. Enjoy immediately!

Recipe Notes

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.