Smokey Sweet Potato & Black Bean Burrito Bowl

Written By Ashley Tata

If you're looking for a healthy burrito bowl recipe that feels indulgent but fuels your body, this Smoky Sweet Potato & Black Bean Burrito Bowl is it.

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    Why You’ll Love This Sweet Potato Burrito Bowl

    • High in fiber and plant-based protein

    • Naturally gluten-free

    • Great for meal prep

    • Customizable for vegan or dairy-free diets

    • Big smoky, Tex-Mex flavor

     

    Meal Prep Tips

    • Store components separately for up to 4 days.

    • Add avocado fresh before serving.

    • Sauce thickens in the fridge — stir in a splash of water before using.

    Recipe Variations

    • Add grilled chicken for extra protein

    • Use quinoa instead of rice

    • Add pickled red onions for brightness

    • Swap sweet potatoes for roasted butternut squash

    Smokey Sweet Potato & Black Bean Burrito Bowl


    YEILDS: 4 SERVINGS PREP: 10 MINUTES
    COOK: 25 MINUTES TOTAL: 35 MINUTES

    For the Smoky Sweet Potatoes

    • 2 large sweet potatoes, peeled and cubed

    • 1½ tbsp olive oil

    • 1 tsp smoked paprika

    • 1 tsp chili powder

    • ½ tsp cumin

    • ½ tsp garlic powder

    • ½ tsp salt

    • ¼ tsp black pepper

    For the Bowl Base

    • 2 cups cooked brown rice

    • 1 (15 oz) can black beans, drained and rinsed

    • 1 cup cherry tomatoes, halved

    • 1 cup corn (fresh or frozen)

    • 1 avocado, sliced

    • ¼ cup chopped fresh cilantro

    • Juice of 1 lime

    Chipotle Yogurt Drizzle

    • ½ cup plain Greek yogurt

    • 1–2 tsp chipotle in adobo (minced)

    • 1 tbsp lime juice

    • Pinch of salt

    Instructions

    1. Roast the Sweet Potatoes

    Preheat oven to 425°F.
    Toss cubed sweet potatoes with olive oil and spices until evenly coated.

    Spread on a lined baking sheet in a single layer.
    Roast for 22–25 minutes, flipping halfway, until caramelized and fork-tender.

    2. Prepare the Rice

    If not already cooked, prepare brown rice according to package instructions.
    Stir in lime juice and chopped cilantro once cooked.

    3. Make the Chipotle Yogurt Sauce

    In a small bowl, whisk together Greek yogurt, chipotle, lime juice, and salt. Adjust spice to taste.

    4. Warm the Beans & Corn

    In a small skillet over medium heat, warm black beans and corn until heated through. Add a pinch of cumin or salt if desired.

    5. Assemble the Bowls

    Divide rice among four bowls.
    Top with roasted sweet potatoes, black beans, corn, tomatoes, avocado, and cilantro.

    Drizzle generously with chipotle yogurt sauce.

    Serve immediately.

     

    Nutritional Information | Serves

    Calories: 485
    Fat: 16g
    Sodium: 420mg
    Carbohydrates: 72g
    Fiber: 14g
    Sugar: 11g
    Protein: 18g

     
    Ashley Tata
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