Simple Vegan Burrito Bowl with Roasted Sweet Potatoes
This Vegan Sweet Potato Burrito Bowl is a bold, colorful, and nourishing plant-based meal packed with roasted sweet potatoes, spiced black beans, fresh veggies, and creamy avocado lime sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
2 medium sweet potatoes, peeled and diced
1½ tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp garlic powder
½ tsp salt
1 cup brown rice or quinoa
1 can (15 oz) black beans, drained and rinsed
½ tsp cumin
¼ tsp chili powder
Salt to taste
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
½ cup corn
½ cup fresh cilantro
Juice of 1 lime
Avocado Lime Sauce:
1 ripe avocado
Juice of 1 lime
2 tbsp olive oil or water
1 garlic clove
Salt to taste
Optional: cilantro, pinch cumin
Instructions
- Preheat oven to 425°F. Toss sweet potatoes with oil and spices. Roast 25–30 minutes.
- Cook rice or quinoa according to package instructions.
- In a skillet, sauté black beans with oil, cumin, chili powder, and salt. Simmer 5–7 minutes.
- Blend avocado, lime, oil, garlic, and salt until creamy. Thin if needed.
- Chop tomatoes, onion, and cilantro.
- Assemble bowls with rice, sweet potatoes, beans, veggies, and sauce. Garnish with lime wedges and herbs.
Notes
Prep components ahead for easy lunches. Customize toppings to taste. For oil-free, use broth for roasting and water in sauce.