Go Back

Vegan Burrito Bowls with Sweet Potatoes & Black Beans

A colorful vegan burrito bowl packed with roasted sweet potatoes, black beans, guacamole, and avocado-lime dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Lunch, Main
Cuisine: Mexican, Vegan
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Roasted Sweet Potatoes
  • 2 large sweet potatoes peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • salt and pepper to taste
Black Beans
  • 1 can black beans drained and rinsed
  • 0.5 tsp cumin
  • 0.25 tsp chili powder
Corn
  • 1 cup corn kernels
  • 1 tsp olive oil
Guacamole
  • 2 ripe avocados
  • 1 lime juiced
  • 2 tbsp chopped cilantro
  • 1 clove garlic minced
Salsa
  • 1 cup diced tomatoes
  • 0.5 cup diced red bell pepper
  • 0.25 cup diced red onion
  • 1 tbsp lime juice
Avocado-Lime Dressing
  • 1 avocado
  • 0.25 cup lime juice
  • 2 tbsp olive oil
  • 0.25 cup water adjust for thickness

Equipment

  • Baking sheet
  • Mixing bowls
  • Blender
  • Saucepan

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss cubed sweet potatoes with olive oil, paprika, cumin, garlic powder, salt, and pepper. Roast 25–30 minutes.
  3. Sauté corn with olive oil, salt, and pepper until lightly charred.
  4. Warm black beans with cumin and chili powder for 3–5 minutes.
  5. Mash avocados with lime juice, cilantro, garlic, and salt to make guacamole.
  6. Mix tomatoes, bell pepper, onion, lime juice, and cilantro for salsa.
  7. Blend avocado, lime juice, olive oil, water, and salt for dressing.
  8. Assemble bowls with rice, sweet potatoes, beans, corn, guacamole, salsa, and dressing. Garnish and serve.

Notes

For meal prep, store components separately for up to 4 days.