Sweet Potato and Black Bean Burrito Bowls
These Sweet Potato and Black Bean Burrito Bowls are my all-time favorite vegetarian meal! Fluffy rice, roasted sweet potatoes and peppers, savory black beans, creamy avocado, and the best sauce come together for a perfect burrito bowl.
Servings: 2 bowls
Cost: $14.12
Equipment
- Sheet pan (15" x 10") 15 x 21-inch
Ingredients
- 1 cup rice plus ingredients called for, see note 1
- 4 cups peeled and chopped sweet potatoes 1-inch; 2 large potatoes, 1-1/2 pounds
- 2 red bell peppers thinly sliced
- 1/4 cup olive oil divided
- 1/2 teaspoon paprika
- 1/2 teaspoon ground chili powder
- Salt and pepper
- 1 (15-ounce) can black beans drained and rinsed
- Toppings as desired see note 2
Dressing
- 2 limes
- 1/2 cup mayo Best Foods/Hellman’s
- 1/8 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground chili powder
- 1 teaspoon Sriracha
Instructions
- Preheat oven to 425°F. Peel sweet potatoes and chop into 1-inch pieces. Slice bell peppers and set aside. Drain and rinse black beans; set aside to dry.
- Cook the grain of choice (see note 1) according to package directions. Allow to slightly cool before assembling the final bowls.
- On an extra-large rimmed sheet pan, add potatoes with 3 tablespoons olive oil, paprika, chili powder, and salt and pepper to taste (I add 3/4 teaspoon salt and 1/2 teaspoon pepper). Space out for even roasting. Roast 15 minutes.
- 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 oven and cook another 15–20 minutes or until peppers are crisp tender and potatoes are tender.
- Remove and toss on the tray with the rinsed and dried black beans.
- While everything is cooking, zest and juice limes to get 1/2 teaspoon zest and 3 tablespoons juice. Combine lime zest and juice with all sauce ingredients. Season to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Whisk until smooth. Refrigerate until using.
- Chop cilantro, slice or dice an avocado, slice a jalapeño, and slice a lime.
- Fill a bowl with cooked and cooled grain, top with veggies and beans, and add toppings and dressing. Enjoy promptly!
Video
Notes
Note 1: Feel free to use any type of grain! 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.
Note 2: Try some of these toppings: cilantro, fresh lime, avocado(s), and jalapeños (optional).
Storage: If meal prepping, prepare all the components and store separately. Assemble right before eating and cut avocado right before enjoying.
Nutrition
Serving: 1serving | Calories: 639kcal | Carbohydrates: 71.3g | Protein: 11.4g | Fat: 35.4g | Cholesterol: 11.6mg | Sodium: 704.8mg | Fiber: 14.3g | Sugar: 7.1g | Iron: 2mg