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Vegan Burrito Bowls with Sweet Potatoes & Black Beans

A hearty and colorful vegan burrito bowl with roasted sweet potatoes, black beans, rice, corn, salsa, guacamole, and a creamy cilantro-lime dressing.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mexican-Inspired, Vegan
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Bowl
  • 2 large sweet potatoes peeled and diced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • to taste salt and black pepper
  • 1 cup brown rice cooked
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup corn grilled or canned
  • 1 cup fresh salsa
  • 1 avocado mashed into guacamole
  • 0.5 cup fresh cilantro chopped
  • 1 lime cut into wedges
Cilantro-Lime Dressing
  • 0.5 cup vegan yogurt or soaked cashews blended
  • 0.25 cup fresh cilantro
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 clove garlic
  • to taste salt

Equipment

  • Mixing bowls
  • Baking sheet
  • Blender
  • Chef’s knife

Method
 

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil and spices. Roast for 25–30 minutes until golden.
  2. Cook rice according to package instructions and keep warm.
  3. Blend vegan yogurt, cilantro, lime juice, olive oil, garlic, and salt until smooth to make dressing.
  4. Assemble bowls: layer rice, roasted sweet potatoes, black beans, corn, salsa, and guacamole.
  5. Drizzle dressing, garnish with cilantro, and serve with lime wedges.

Notes

For meal prep, store components separately and assemble when serving.