This sweet potato black bean vegan burrito bowl is the ultimate dinner for a flavorful weeknight meal and is perfect for meal prep! It’s loaded with flavor, naturally gluten free and made ultra delicious with a spicy tahini dressing or chipotle aioli.
Perfectly roasted sweet potatoes, warm black beans, caramelized onions, cilantro lime rice, creamy avocado, all smothered in a spicy tahini dressing. I mean, how good does that sound?!
I know you all love my other buddha bowl style recipes like my sesame chickpeas, sweet potato chickpea buddha bowl, and orange chickpeas so I know you’re going to love this recipe. Seriously can’t wait for you to try it!
It’s the perfect recipe for meal prep since it stores really well in the fridge. Plus, it’s loaded with flavor, vegan, gluten free, and maybe one of my favorite burrito bowl recipes to date!
It takes a bit of prep, so if you’re looking for something quicker, try my 20 minute burrito bowls!
Burrito bowl ingredients
Rice. My cilantro lime rice adds so much flavor to this recipe and make it taste like Chipotle!
Beans. Since there is no meat in this recipe, black beans will be our source of protein! You can definitely add in some tofu or chicken if you want a protein boost.
Sweet Potato. We’ll roast up some sweet potato with spices until soft on the inside and a bit crisp on the outside.
Veggies. Bell peppers and onions will be roasted and add so much flavor to this vegan burrito bowl! I love red bell peppers, but any color works.
Dressing. This recipe features a simple tahini dressing, but if you want to mix it up, you can use my chipotle aioli instead!
How to make a burrito bowl
First, peel the sweet potato and chop into large chunks. You can keep the skin on if you like, but I prefer the texture without.
Add to a bowl and toss with 1 tbsp of olive oil, paprika, garlic and salt. Add to a baking tray lined with parchment paper.
Slice the onion and peppers into thin strips and add to the baking tray.
Drizzle on top the final tbsp of olive oil to the onion and pepper. Bake for 30 minutes or until the potatoes are easily pierced with a fork.
During the final 5 minutes, drain the black beans but do not rinse. Add to a pan with 1 tsp chili powder, salt to taste and saute to make them warm.
Remove the veggies from the oven and assemble your bowls with a bed of rice. Top with the roasted veggies, black beans, corn, avocado.
Whisk all of the ingredients for the dressing together and drizzle on top of the bowls.
Do you serve this recipe hot or cold?
I highly suggest serving this vegan burrito bowl warm, but it would still be delicious cold! If you’re serving it cold, I’d suggest making it more of a burrito salad. Is that a thing? Well, it is now! I guess maybe kind of like a taco salad? Honestly, I don’t know the difference.
If serving warm, I like using cilantro lime rice (or my Mexican inspired cauliflower rice) as the base of the recipe and layering on all of the other ingredients on top.
I usually then drizzle on the dressing and mix everything up so the flavors are well combined.
How to store
Once prepared, this recipe will store in the fridge for 5 days. It reheats really well, just toss everything in a pan on the stove or into the microwave until warm.
Make it your own!
Spice: The level of spice for this bowl is totally up to you. We all know I’m very sensitive to spice, so the recipe as written isn’t too spicy. Feel free to add extra hot sauce or a pinch of cayenne or red pepper flakes as desired.
Use other veggies: Feel free to add in some romaine lettuce, other peppers or even roasted cauliflower. Both the red onion and red bell peppers can be subbed for other color onions/peppers, but the red ones have the most flavor when baked which is why I like to use them!
Dressing: How much water you need to add to the tahini dressing will depend on the consistency/brand of your tahini as well as how thick/thin you want it to be. The dressing will thicken a bit as it sits, so keep that in mind.
The great thing about vegan burrito bowls like this is that they totally customizable. You can add in some salsa, leave out the corn, throw in some baked tofu or crispy lettuce, use cauliflower rice, it’s totally up to you!
Try these next!
- Easy Vegan Chana Masala
- Easy Stovetop Bean and Lentil Chili
- Chipotle Sofritas Tofu
- General Tso’s Chickpea Stir Fry
- Spicy Baked Tofu Burrito Bowl
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Vegan Sweet Potato Burrito Bowl
by: claire cary
Ingredients
Bowl:
- ½ batch cilantro lime rice or mexican cauliflower rice
- 1 large sweet potato or 2 smaller
- 1 tsp paprika
- ½ tsp garlic powder
- 2 tbsp olive oil divided
- ½ tsp sea salt
- 1 can black beans
- 1 tsp Mexican chili powder can sub for regular chili powder
- 2 red bell peppers
- 1 red onion
- 1 cup cooked corn I like fire roasted
- 1 avocado
Dressing:
- ½ cup runny tahini I like Soom Foods or the 365 brand
- ¼ cup of water see notes
- 1-2 tbsp hot sauce depending on brand and spice preference
- ½ tsp garlic powder
- Juice from 1/2 lime or lemon
- Salt to taste
- OR 1 batch cashew queso
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Peel the sweet potato and chop into large chunks.
- Add to a bowl and toss with 1 tbsp of olive oil, paprika, garlic and salt.
- Add to a baking tray lined with parchment paper.
- Slice the onion and peppers into thin strips and add to the baking tray.
- Drizzle on top the final tbsp of olive oil to the onion and pepper.
- Bake for 30 minutes or until the potatoes are easily pierced with a fork.
- During the final 5 minutes, drain the black beans but do not rinse.
- Add to a pan with 1 tsp chili powder, salt to taste and saute to make them warm.
- Remove the veggies from the oven and assemble your bowls with a bed of rice.
- Top with the roasted veggies, black beans, corn, avocado.
- Whisk all of the ingredients for the dressing together and drizzle on top of the bowls. Enjoy!
Mike says
My wife and I just made this for dinner last night, and it was EXCELLENT!! We substituted fresh fennel for onion, since neither of us enjoy onions. Also subbed in a bit of frozen mango pieces for avocado, since we only had a half of one avocado in our fridge, and used about 2/3 teaspoon of jerk seasoning paste instead of traditional hot sauce. Wow, what an delicious and attractive meal! Fairly simple to make, too.
Selena says
It was delicious and filling!
KB says
Where does the chili pepper go?
Claire Cary says
There is no chili pepper in this recipe, just chili powder, which gets added with the beans!
Holly says
We really enjoyed this recipe! Thank you! I cut the sweet potatoes in 1/2-inch cubes and did cook all the veggies together! I made my own lime-rice recipe. For the dressing, I actually made a vegan cilantro lime dressing, and it was a hit for me, hubby, and our 3 boys (4, 3 and 1). We’ll definitely be making this again!
Ashley says
This was delicious! I am allergic to tahini, nuts, and avocado (yes, seriously), so I subbed the tahini with sour cream and just left out the other two ingredients. It was still really delicious. The sweet potatoes and peppers gave it a sweetness that balanced the tanginess of the sauce. Really good.
Christin says
I made this tonight & it was phenomenal! I paired it with cilantro lime cauliflower rice & your spicy tahini dressing — YUM. Will be making this again! Thank you!
Barbara says
This is delicious!! Wonderful combination of flavors. It took a lot longer than 10 min to prep, but well worth it. The tahini dressing didn’t seem to go with it, but the cashew quesadilla is perfect, also, some pico de gallo would be good.
Rach Carls says
I wanted to add some spice to the tahini sauce so i threw in some chili powder. By a lucky accident, about a tablespoon came out when I intended to add only a few teaspoons. It made it delicious 🙂
I agree with the earlier commenter: roast sweet potatoes first, add veggies about halfway through.
I will definitely make this again 🙂
Qa says
I’ve made this several times already and its so delicious, but I would roast the sweet potatoes first for 15 minutes then add the veggies after since they cook quick.
Dawson says
This is an easy and delicious meal.
Definitely helped in my transition to vegetarian eating
I highly recommend it to everyone!
Dianna says
This was delicious. It will be part of my regular meal routine!!
Sarah says
Deeeelish!!! Will be making again and again!
Iman says
This recipe came out tasting delicious 🤤 I did not have tahini sauce so I used Greek yogurt and it didn’t disappoint!!! I will be making this again!!
British Hill says
Absolutely delicious!! Thank you—-I followed the recipe to the tee, came out perfect! I almost rinsed the black beans ( I usually fo) BUT—- I decided to follow the instructions to just drain, not rinse before heating up. Glad I did! The texture made a difference and kept everything together better—- so don’t rinse black beans, just drain from the can and heat.
Also— only part I didn’t like was the Tahini sauce— I just don’t like the taste. I top it off with just a dallop of Chobini Greek Yogurt- plain. Dish is my new favorite!!
Claire Cary says
Perfect! Tahini isn’t for everyone, it definitely has a unique flavor! But great idea with the yogurt!
Cindy says
We’re not vegan or GF but we like to eat veggies and exclude meat sometimes. This is the best. My daughter, 11 months, can eat everything In here (just modify to no salt) and my husband and I love everything about this. It’s so good. Definitely on the dinner rotation around here! Having it tonight, prepped almost all of it last night!
Claire Cary says
Perfect! Gotta love a family friendly meal 🙂
Vilde says
Soo delicious!
Beth says
So I thought you added water to the tahini to thin it out. It ended up doing the opposite and I wasted 1/2 cup of expensive tahini. The instructions don’t say what the water is supposed to do. Would never have guessed it would thicken it! Anyone else have this problem?
Claire Cary says
The water is there to thin it out, it definitely shouldn’t thicken it!
Shelly says
My family loved this recipe and asked to have again tomorrow with fish as side. I didn’t have Tahiti sauce so I used liquid amino, Sriracha hot chili sauce and lime drizzled on top. Fabulous can’t waite to try with the rahini and hummus. Thank you for sharing your great recipes with us.
Claire Cary says
Thank you Shelly! That dressing sounds delicious. I also have a similar burrito bowl style recipe with chili lime salmon that you’d love! You can find the recipe here.
Hannah Gonzales says
This looks really good! Thanks for the recipe!
Kelly says
I made this Wednesday night and brought the leftovers for my lunch Thursday and Friday. Fridays bowl was still delicious! This may be my favorite burrito bowl.
Claire Cary says
Perfect! So glad it held up well!
Sara says
This is a really delicious meal! My husband gave it a “you can make this anytime” rating. Thanks for sharing!
Claire Cary says
Thank you Sara (and husband!), that’s the best kind of rating 🙂
Allie says
Loved! Mixed Greek yogurt with hot sauce for the dressing instead of tahini and it was perfect!
Liz says
This recipe did not disappoint! I’ll be adding this to my list of go-to recipes. For the sauce I had some unopened tahini on hand but after reading the comments section where someone said they used hummus, I decided to do the same to use up the last of my plain hummus before it could go bad. For my hot sauce I used chipotle tobasco (this stuff is amazing on everything I swear) and the sauce was really good . I know it would have turned out amazing with the tahini also. Also the sweet potatoes with paprika were so good all by themselves I plan to make these more often. I’ve recommended this recipe to my sisters, I know they’d love it also
Claire Cary says
such a great idea to use hummus! thanks for sharing and so happy you enjoyed!
Cloe Belle says
This looks amazing!! Can’t wait to try it out.
Lindsay says
This recipe was so very good!!! However I was not at all a fan of the dressing. I wasn’t going for vegan, just vegetarian, so instead I made a ranch, taco seasoning & Taco Bell hot sauce dressing. Very good!!!
Claire Cary says
Sorry you weren’t a fan of the dressing, but happy you enjoyed it anyway!
Shawn says
Absolutely yummy!!!
Tami says
This meal like all of your recipes I have made is exceptional!! Thank you for your inspiration and creative work! I have been printing out all the recipes and compiling a little recipe booklet because everything is so yummy every time!!
Claire Cary says
You are so sweet! Thank you Tami, so happy you’re enjoying everything!
Deborah von Donop says
totally delicious, and beautiful presentation. This was dinner. pinned, printed, and signed up for your newsletter.
Claire Cary says
You are so sweet! Thanks Deborah 🙂
Rachel says
I made this for my family and they LOVED it!!! The cilantro lime rice was AMAZING! I will definitely make again ❤️😌
Claire Cary says
Thanks Rachel! So happy you all enjoyed it. If you don’t mind leaving a star rating with your next review, I’d really appreciate it!
Destiny says
I loved this recipe! However when I mixed salt and garlic powder to my tahini, it formed a ball!!! I tried to add water, but that didn’t work. The brand is Krinos
Claire Cary says
That can happen with certain brands of tahini, especially ones that are thicker to begin with. You sometimes just have to add more water than you think is necessary to fix it.
Melissa says
I figured I would like this (what’s not to like?), but I LOVED it! Cilantro lime rice just adds that extra something, the sweet potatoes add a touch of sweetness, beans are great protein, etc. We made homemade guacamole instead of using just avocado slices. We were also out of tahini but had garlic hummus, so thinned it with some lime juice and a little water, and added a little cayenne pepper. This meal will go in our regular rotation – thank you!
Claire Cary says
You are so sweet, thanks Melissa! Sounds delicious with the guacamole!
Neri says
This sweet potato burrito bowl was amazing! I didn’t make the tahini dressing and it was still superb. My roommate keeps asking me to make it again.
Reagan S. says
This was one of the best bowls I’ve ever made! It was super flavorful and delicious! I’ve also loved all of the recipes I’ve made from this blog, but this one was my favorite! 🙂
Claire Cary says
Thank you Reagan! It’s one of my favorites too and I’m so happy you enjoyed it! Thanks for the feedback 🙂
Sarah says
I couldn’t help but notice that in the nutrition facts you don’t mention the carbohydrates. Is there any specific reason why? As a diabetic I always look for the carb counts and would love to know the count for this recipe 😊
Claire Cary says
Sorry about that, it was left out accidentally but is up now!
Anne Devyak says
We Made this with the cashew queso! It was really yummy! We added pinto beans too 😋 thanks for sharing!
Claire Cary says
oohh yum!! It’s SO good with the queso!
Shelly says
It mentioned 64gr of carbs. She did great.
Marie says
Claire, I noticed on some of your recipes (eg this one and the cilantro lime rice) at the bottom there is a statement that references another recipe….”leave a comment and rating below if you try this vegan “spaghetti sauce recipe”….” I thought you might want to know.
Claire Cary says
Thanks so much for pointing this out, Marie! There was a glitch and I’m working on fixing it now 🙂
Elizabeth L. says
This burrito bowl is so tasty and easy to make! The sweet potatoes come out so tasty and flavorful. I meal prep every week and that was definitely an awesome meal to make! I look forward to it every lunch!
Claire Cary says
Yay!! It’s the perfect meal prep recipe! So happy you’re a fan 🙂