Why You’ll Love This Recipe
Healthy Sweet Potato Burrito Bowls are a vibrant and nourishing meal packed with wholesome ingredients. With roasted sweet potatoes, black beans, fresh veggies, and a tangy lime dressing, this dish is satisfying, plant-based, and perfect for meal prep. Whether you’re vegetarian, vegan, or just looking for a delicious healthy lunch or dinner, this bowl is a flavorful and colorful choice.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sweet potatoesolive oilsalt and pepperground cuminpaprikaquinoa (or rice)black beanscorncherry tomatoesred onionavocadofresh cilantrolime juicegarlic (optional)hot sauce (optional)
directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube the sweet potatoes. Toss them in olive oil, salt, pepper, cumin, and paprika.
Spread the seasoned sweet potatoes on the baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly crispy.
While the sweet potatoes roast, cook quinoa (or rice) according to package instructions.
Rinse and drain black beans and corn. Halve cherry tomatoes, dice red onion, and slice avocado.
In a small bowl, whisk together lime juice, olive oil, minced garlic (if using), salt, and pepper to make the dressing.
Assemble bowls by layering quinoa, roasted sweet potatoes, black beans, corn, tomatoes, onion, and avocado.
Drizzle with lime dressing and top with chopped cilantro and hot sauce if desired.
Servings and timing
This recipe yields approximately 4 bowls.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Variations
Add sautéed bell peppers or spinach for extra veggies.
Top with shredded cheese or Greek yogurt if not vegan.
Use brown rice or cauliflower rice instead of quinoa.
Include grilled chicken or tofu for added protein.
Swap black beans with pinto or kidney beans.
storage/reheating
Store components separately in airtight containers in the fridge for up to 4 days.
Reheat sweet potatoes and quinoa before assembling or serve cold for a salad-style bowl.
Dressing should be stored in a sealed jar and shaken before use.
FAQs
Can I roast the sweet potatoes in advance?
Yes, they can be prepped ahead and stored for quick assembly.
Is this recipe gluten-free?
Yes, it is naturally gluten-free.
Can I use canned sweet corn?
Yes, just rinse and drain it before adding to the bowl.
What protein can I add?
Grilled chicken, tofu, or tempeh are great options.
Can I use white potatoes instead of sweet potatoes?
Yes, though sweet potatoes add a unique flavor and more nutrients.
Can I make this bowl spicy?
Yes, add jalapeños, chili powder, or extra hot sauce.
Do I have to use quinoa?
No, rice or even couscous can be used.
Is this good for meal prep?
Absolutely, just keep wet ingredients separate until ready to eat.
Can I freeze this recipe?
It’s best enjoyed fresh, though quinoa and roasted sweet potatoes can be frozen.
What can I use instead of lime?
Lemon juice works well as a substitute.
Conclusion
Healthy Sweet Potato Burrito Bowls are a delicious and customizable way to enjoy nutritious ingredients in one satisfying dish. With vibrant veggies, hearty grains, and zesty dressing, it’s a feel-good meal you’ll want to make again and again. Ideal for busy weeks, meal prep, or a wholesome family dinner.
Print
Healthy Sweet Potato Burrito Bowl Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Burrito Bowl / Main Dish
- Method: Roasting & Assembling
- Cuisine: Southwestern / Mexican-inspired
- Diet: Vegetarian
Description
A nutritious, flavorful, and easy-to-make sweet potato burrito bowl packed with roasted sweet potatoes, black beans, fresh veggies, and zesty toppings.
Ingredients
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked brown rice or quinoa
- 1 cup corn kernels (fresh, frozen or canned)
- 1 bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional toppings: salsa, Greek yogurt or light sour cream, hot sauce
Instructions
- Preheat oven to 425°F (220°C).
- Toss diced sweet potatoes with olive oil, chili powder, cumin, and salt. Spread on a baking sheet in a single layer.
- Roast for 20–25 minutes, turning halfway, until tender and lightly browned.
- While sweet potatoes roast, warm black beans and corn in a saucepan over medium heat until heated through, about 5 minutes.
- Assemble bowls: start with brown rice or quinoa, then layer roasted sweet potatoes, warmed beans and corn, bell pepper, red onion, and avocado slices.
- Top with chopped cilantro, a squeeze of lime juice, and optional salsa, Greek yogurt or sour cream, and hot sauce as desired.
- Serve immediately and enjoy!
Notes
- For extra protein, add grilled chicken, tofu, or shrimp.
- Roast extra sweet potatoes and beans for easy meal prep during the week.
- Swap quinoa for cauliflower rice for a lower-carb option.
- Make it vegan by skipping Greek yogurt and choosing vegan toppings.
- Adjust spice level by adding jalapeños or extra chili powder.
Nutrition
- Serving Size: 1 bowl (approximately 1¼ cups)
- Calories: 450
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
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