Name: Sweet Potato And Black Bean Burrito Bowls from the Pot
Yield: 2

In ten years of sharing recipes, these Sweet Potato and Black Bean Burrito Bowls are still a reliable! Fluffy rice, roasted veggies, black beans, and avocado—finished with the best creamy sauce.

Try more favorites like my Buddha Bowl, Grain Bowl, and Nourish Bowl.

Sweet Potato and Black Bean Burrito Bowls

This dish is a hit at home – quick, veggie-packed, and satisfying without meat. It combines fluffy rice, roasted veggies, and black beans with a satisfying sauce.

Top your black bean burrito bowl with avocado, lime, cilantro, and peppers (if you love heat) and you’re in for a treat!

Reasons To Love This Recipe:

Dinner Favorite: Sweet Potato & Black Bean Burrito Bowls are always a hit!
straightforward to Make: Quick and simple for busy nights.
Hearty & Filling: Wholesome, satisfying, and meat-free.
Great for Leftovers: reliable for meal prep or next-day lunches.
Adjust the Heat: Add peppers for spice or keep it mild.

Ingredients for Sweet Potato and Black Bean Burrito Bowls including diced sweet potatoes, canned black beans, sliced peppers, halved avocado, and sliced jalapenos, halved limes, and a bowl of dressing.

Sweet Potato and Black Bean Burrito Bowls Ingredients

Grains: Try more than just rice—quinoa, couscous, or farro work too.
Sweet Potatoes: Pick firm, smooth ones. Wash, peel (if you want), and chop evenly for better cooking.
Red Bell Peppers: Look for bright, shiny ones. Slice evenly so they roast the same.
Olive Oil: Use good extra virgin olive oil for the best flavor.
Spices: Fresh spices give the best flavor—check yours!
Black Beans: Rinse canned beans to wash off extra salt, or make the best Black Beans!

Sweet potatoes and bell peppers seasoned with spices and drizzled with oil, roasting in the oven.

Toppings

Cilantro, Lime, Avocado, Jalapeños: Choose bright green cilantro, heavy limes, slightly soft avocados, and firm peppers.
Mayonnaise: Use full-fat (Best Food’s/Hellman’s® is great) for a creamy sauce.
Lime Juice and Zest: Fresh gives the best flavor.
Dressing Spices: Use fresh spices and adjust Sriracha for heat.

Dressing being whisked together in a bowl for Sweet Potato and Black Bean Burrito Bowls.

Tips For Making Black Bean Burrito Bowls

Adjust the Spice: Add more or less chili powder and jalapeños to control the heat.
Meal Prep Tip: Prep extra veggies, grains, and sauce for quick meals all week.
Make Extra Sauce: Double the dressing recipe to use in other dishes.
Even Cuts Cook Better: Chop sweet potatoes evenly so they cook the same.
Don’t Overcrowd: Spread everything out on a big pan (or use two) to avoid steaming.
Roast Hot: A high oven temp gives sweet potatoes a caramelized outside and soft inside.

Tray of freshly roasted potatoes and peppers, golden brown and sizzling straight out of the oven.

What To Serve Alongside Sweet Potato and Black Bean Burrito Bowls

Tortilla chips with salsa or pico de gallo
a reliable guacamole recipe with chips
Mexican street corn
straightforward everyday side salad recipe
A quick fruit salad recipe
Churros or churro ice cream sandwiches for dessert

Sweet Potato and Black Bean Burrito Bowls, colorfully assembled and ready to be enjoyed.

Storage

Storing And Meal Prepping

Keep everything separate in airtight containers so it stays fresh. It lasts about 5 days in the fridge. Add avocado and cilantro fresh.
Make extra of the base ingredients for quick meals all week. Prep toppings ahead, but cut the avocado last to keep it from browning.