Vegan Burrito Bowls with Sweet Potatoes & Black Beans
If you’re looking for the ultimate healthy, colorful, and flavor-packed meal that’s easy to prepare, you can’t go wrong with Vegan Burrito Bowls with Sweet Potatoes and Black Beans. This dish is a vibrant, plant-based twist on the classic burrito bowl, featuring roasted sweet potatoes, hearty black beans, fluffy rice, fresh salsa, creamy guacamole, and a zesty cilantro-lime dressing that ties everything together.
Unlike traditional burrito bowls that rely on meat or dairy, this vegan version is 100% plant-based, yet still incredibly satisfying. Packed with protein, fiber, vitamins, and antioxidants, it’s the perfect choice for a quick weeknight dinner, meal prep, or even a fun family-style dinner where everyone builds their own bowl.
In this article, we’ll cover everything you need to know about making these burrito bowls at home — from step-by-step instructions and ingredient substitutions to creative variations, serving suggestions, and even fun cultural context about burrito bowls.
Why You’ll Love These Vegan Burrito Bowls
- Nutritious & Balanced: Packed with complex carbs, plant-based protein, healthy fats, and fiber.
- Customizable: Swap ingredients depending on what you have on hand.
- Meal-Prep Friendly: Make ahead for easy grab-and-go lunches or dinners.
- Family-Friendly: Perfect for a DIY taco night or burrito bowl bar.
- Deliciously Satisfying: Sweet, smoky, tangy, and creamy flavors in every bite.
Ingredients
Here’s what you’ll need to make these burrito bowls:
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and black pepper, to taste
- 1 cup cooked brown rice (or white rice, or quinoa)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (grilled, canned, or frozen)
- 1 cup fresh salsa (store-bought or homemade)
- 1 avocado, mashed into guacamole
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
For the cilantro-lime dressing:
- ½ cup vegan yogurt or soaked cashews blended
- ¼ cup fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 clove garlic
- Salt to taste
Instructions
- Roast the Sweet Potatoes:
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender. - Prepare the Rice:
Cook rice according to package instructions. Fluff with a fork and keep warm. - Make the Dressing:
In a blender or food processor, combine vegan yogurt (or cashews), cilantro, lime juice, olive oil, garlic, and salt. Blend until smooth and creamy. Adjust seasoning as needed. - Assemble the Bowls:
Divide rice among serving bowls. Top with roasted sweet potatoes, black beans, corn, salsa, and guacamole. - Finish with Fresh Garnishes:
Drizzle cilantro-lime dressing on top, sprinkle with fresh cilantro, and serve with lime wedges.
Vegan Burrito Bowls with Sweet Potatoes & Black Beans
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil and spices. Roast for 25–30 minutes until golden.
- Cook rice according to package instructions and keep warm.
- Blend vegan yogurt, cilantro, lime juice, olive oil, garlic, and salt until smooth to make dressing.
- Assemble bowls: layer rice, roasted sweet potatoes, black beans, corn, salsa, and guacamole.
- Drizzle dressing, garnish with cilantro, and serve with lime wedges.
Notes
Variations & Customizations
- Protein Boost: Add tofu, tempeh, or seitan for extra protein.
- Grain Options: Swap rice for quinoa, farro, or cauliflower rice.
- Spice it Up: Add jalapeños, hot sauce, or chipotle peppers for heat.
- Extra Veggies: Include bell peppers, zucchini, spinach, or shredded lettuce.
- Cheesy Touch: Use vegan cheese or nutritional yeast for a cheesy flavor.
Serving Suggestions
- Meal Prep Boxes: Store components separately in containers for 4 days. Assemble bowls when ready to eat.
- Family Style: Place all toppings in separate bowls and let everyone build their own.
- Picnic or Potluck: Serve burrito bowls as a colorful, customizable dish at gatherings.
Nutrition Benefits
- Sweet Potatoes: Rich in beta-carotene, vitamin A, and fiber.
- Black Beans: High in plant-based protein, iron, and fiber.
- Avocado: Provides heart-healthy fats and potassium.
- Cilantro-Lime Dressing: Adds antioxidants and fresh flavor.
Each serving delivers a nutrient-dense balance of carbs, protein, and fats, making it both satisfying and energizing.
Fun Cultural Note: The Evolution of Burrito Bowls
While burritos have roots in Mexican cuisine, the burrito bowl is a modern adaptation popularized by fast-casual restaurants like Chipotle. Instead of wrapping everything in a tortilla, ingredients are layered into a bowl for a lighter, gluten-free, and customizable meal. This vegan version stays true to that concept while highlighting plant-based ingredients.
Tips for Success
- Cut sweet potatoes into evenly sized cubes for even roasting.
- Don’t skip the smoked paprika—it gives a smoky, taco-like flavor.
- If using canned corn, char it in a skillet for extra flavor.
- Make the dressing ahead for quick assembly.
