Sweet Potato and Black Bean Burrito Bowls

Name: Sweet Potato and Black Bean Burrito Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican Inspired
Ingredients: 2 large sweet potatoes, peeled and cubed; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 can black beans, drained and rinsed; 2 cups cooked white or brown rice; 1 ripe avocado, sliced; 1/2 cup fresh salsa; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges; Salt and pepper to taste

These hearty burrito bowls are packed with flavorful roasted sweet potatoes, seasoned black beans, and fluffy rice for a perfect weeknight meal.

By Daily Recipes Book· 🌍 Mexican Inspired· July 20, 2026

Sweet Potato and Black Bean Burrito Bowls

dailyrecipesbook.com

Prep

10 minutes

Cook

30 minutes

Total

40 minutes

Serves

These Sweet Potato and Black Bean Burrito Bowls have been a personal favorite in my kitchen for over a decade. They are incredibly satisfying and bring all the best parts of a burrito into one easy bowl without the need for folding a tortilla.

A great tip for this dish is to roast your sweet potatoes ahead of time if you have a busy week. You can easily store them in the fridge and just warm them up when you are ready to assemble your bowls.

Ingredients

2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 can black beans, drained and rinsed
2 cups cooked white or brown rice
1 ripe avocado, sliced
1/2 cup fresh salsa
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Salt and pepper to taste

Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Toss the cubed sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper on a large baking sheet.
3
Roast the potatoes for 25 to 30 minutes until they are tender and slightly browned at the edges.
4
While the potatoes roast, warm the black beans in a small saucepan over medium heat with a splash of water.
5
Divide the cooked rice into four serving bowls.
6
Top each bowl with the roasted sweet potatoes, warm black beans, sliced avocado, and a generous scoop of salsa.
7
Garnish with fresh cilantro and serve with a wedge of lime to squeeze over the top before eating.

💡 Tips

Store any leftover components in separate airtight containers in the fridge for up to three days. For a little extra crunch, you can top your bowls with some crushed tortilla chips or toasted pumpkin seeds right before serving.

#vegetarian #healthy #dinner #gluten free #easy

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