Can I make these sweet potato and black bean burrito bowls ahead of time?

Yes, these bowls are excellent for meal prep! Store the roasted sweet potatoes, beans, and rice in airtight containers for up to 4 days. Wait to add the avocado and fresh greens until you are ready to serve.

How do I prevent the sweet potatoes from getting mushy?

The key to crispy roasted sweet potatoes is to ensure they are dried after washing, tossed well in oil, and spread out on the baking sheet so they aren't touching.

What other grains can I use for the base?

While rice is traditional, you can use quinoa, farro, brown rice, or even cauliflower rice for a lower-carb option.

sweet potato and black bean burrito bowls: 7 Easy Steps to Perfection

Name: Sweet Potato and Black Bean Burrito Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 2 large sweet potatoes, peeled and cubed; 2 tablespoons olive oil; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1 can (15 oz) black beans, rinsed and drained; 1 cup long-grain white rice; 2 cups vegetable broth; 1/4 cup fresh cilantro, chopped; 2 tablespoons lime juice; 1 avocado, sliced; 1/2 cup corn kernels; Salt and pepper to taste

Ingredients

Scale

2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 can (15 oz) black beans, rinsed and drained
1 cup long-grain white rice
2 cups vegetable broth
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
1 avocado, sliced
1/2 cup corn kernels
Salt and pepper to taste

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Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cubed sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
Step 3: Spread the sweet potatoes on the baking sheet and roast for 25-30 minutes, or until tender and slightly browned.
Step 4: While the potatoes roast, bring the vegetable broth and rice to a boil in a saucepan. Reduce heat, cover, and simmer for 15-18 minutes until rice is tender. Fluff with a fork and stir in the cilantro and lime juice.
Step 5: Warm the black beans in a small pot over low heat with a splash of water and a pinch of cumin.
Step 6: Assemble the sweet potato and black bean burrito bowls by layering the lime-cilantro rice, roasted sweet potatoes, black beans, corn, and avocado slices.
Step 7: Serve immediately with your favorite toppings like salsa, sour cream, or extra lime wedges.

Notes

For extra flavor, roast the corn alongside the sweet potatoes for the last 10 minutes of cooking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Mexican-American

Nutrition

Serving Size: 1 Bowl
Calories: 480 kcal
Sugar: 6 g
Sodium: 580 mg
Fat: 18 g
Saturated Fat: 2.5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 72 g
Fiber: 14 g
Protein: 12 g
Cholesterol: 0 mg