Tex-Mex
Sweet Potato Black Bean Burrito Bowls
Roasted sweet potatoes, black beans, rice, avocado, salsa, and lime make a flexible vegetarian bowl for lunch prep or easy weeknights.
These bowls are simple, but they work because each component has a job.
Roasted sweet potatoes bring caramelized edges, black beans add substance, rice catches the salsa, and lime keeps the bowl from tasting flat.
Cut the sweet potatoes small enough to brown quickly.
A little chili powder and cumin give them a taco-shop direction without turning the bowl into a heavy casserole.
Set out toppings and let everyone build their own bowl.
For meal prep, keep avocado and salsa separate until serving so the rice and potatoes reheat cleanly.
For another recipe in this seed collection, try Turkey Taco Rice Skillet or Crispy Tofu Lettuce Cups.
Directions
- Heat the oven to 425 F. Toss the sweet potatoes with olive oil, chili powder, cumin, and 1 teaspoon salt.
- Spread on a rimmed sheet pan and roast for 25 to 30 minutes, turning once, until browned and tender.
- Warm the black beans in a small pan with 2 tablespoons water and a pinch of salt.
- Divide the rice among bowls. Top with roasted sweet potatoes, black beans, salsa, avocado, cilantro, and yogurt.
- Finish each bowl with lime juice and serve while the potatoes are warm.
Nutrition
Nutrition Information
Estimated per serving: 560 calories, 16 g protein, 94 g carbohydrates, 15 g fat. Values depend on rice and toppings.
Variations
Recipe Variations
- Add roasted corn or sauteed peppers.
- Use chipotle yogurt instead of plain yogurt.
- Add shredded chicken if you want a non-vegetarian bowl.
Notes
- Brown rice, white rice, or quinoa all work as the base.
- Keep wet toppings separate for meal prep containers.
- Add hot sauce or pickled onions if you want more acidity and heat.
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