Vegan Sweet Potato Burrito Bowl (Print View)

Colorful bowl featuring roasted sweet potatoes, seasoned black beans, and fresh vegetables over zesty lime-infused rice.

# What You'll Need:

→ Roasted Sweet Potatoes

01 - 2 large sweet potatoes, peeled and diced
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Lime Rice

08 - 1 cup long-grain white or brown rice
09 - 2 cups water
10 - 1 tablespoon lime juice
11 - 2 tablespoons fresh cilantro, chopped
12 - 1/2 teaspoon salt

→ Seasoned Black Beans

13 - 1 can (15 ounces) black beans, drained and rinsed
14 - 1/2 teaspoon cumin
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon salt

→ Fresh Toppings

17 - 1 cup cherry tomatoes, halved
18 - 1 cup corn kernels, fresh or thawed
19 - 1 avocado, sliced
20 - 1/2 red onion, thinly sliced
21 - 1/4 cup fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - Vegan sour cream or cashew crema (optional)

# How to Make:

01 - Preheat oven to 425°F.
02 - Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper on a baking sheet. Spread evenly and roast for 25 to 30 minutes, stirring halfway, until golden and tender.
03 - Rinse rice under cold water. Bring 2 cups water and 1/2 teaspoon salt to a boil in a saucepan, add rice, reduce heat, cover, and simmer until cooked, about 12 minutes for white rice or 35 minutes for brown rice. Remove from heat, fluff with a fork, and mix in lime juice and chopped cilantro.
04 - In a small pan, heat black beans with cumin, smoked paprika, and salt over medium heat for 3 to 4 minutes, until warmed through.
05 - Halve cherry tomatoes, slice avocado and red onion, chop cilantro, and cut lime into wedges.
06 - Divide rice among four bowls. Top with roasted sweet potatoes, black beans, cherry tomatoes, corn, avocado slices, and red onion. Garnish with cilantro and lime wedges. Add vegan sour cream or cashew crema if desired.

# Expert Suggestions:

01 -
  • The roasted sweet potatoes get these crispy, caramelized edges that make the whole bowl feel decadent
  • Everything comes together in under an hour but tastes like you spent all afternoon cooking
  • You can customize the toppings based on whatever looks fresh at the market
02 -
  • Crowding the baking sheet is the fastest way to end up with steamed, soggy sweet potatoes instead of roasted ones
  • The lime juice goes into the rice after its cooked, not before, or the grains wont absorb the water properly
  • Let the roasted potatoes cool for just 5 minutes before assembling so they dont make everything else soggy
03 -
  • Use a large rimmed baking sheet so the potatoes have room to brown properly
  • Reserve some fresh cilantro for garnish instead of mixing it all into the rice
  • Squeeze the lime wedges over the whole bowl right before eating to wake up all the flavors

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