Vegan Sweet Potato Burrito Bowl
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!
This recipe is topped with a simple tahini dressing, but also so good with my homemade cashew queso. If you need another easy dinner recipe, try my Tuscan Vegan Gnocchi!
Why you’ll love this recipe
- Easy to make
- Perfect for meal prep
- Packed with flavor
- Vegan & gluten free
Key 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 vegan 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.
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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.
Mix it up!
Make it spicy: 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
Be sure to follow along on on instagram and subscribe to my email list for more recipes and updates. Leave a comment and rating below if you try this recipe and let us know how it turns out!
Vegan Sweet Potato Burrito Bowl
by: claire cary
Ingredients
Sweet Potatoes
- 1 large sweet potato
- 1 tablespoon olive oil divided
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
Bowl
- ½ batch cilantro lime rice or mexican cauliflower rice
- 1 can black beans
- 1 teaspoon Mexican chili powder can sub for regular chili powder
- 2 red bell peppers
- 1 red onion
- 1 tablespoon olive oil
- 1 cup 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 tablespoon 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 1 tablespoon 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 teaspoon chili powder, salt to taste and cook over low heat until 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 or use my homemade cashew queso. Enjoy!
Notes
Comments
-
This is a really delicious meal! My husband gave it a “you can make this anytime” rating. Thanks for sharing!
-
Thank you Sara (and husband!), that’s the best kind of rating 🙂
-
Loved! Mixed Greek yogurt with hot sauce for the dressing instead of tahini and it was perfect!
-
-
-
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
-
such a great idea to use hummus! thanks for sharing and so happy you enjoyed!
-
-
This looks amazing!! Can’t wait to try it out.
-
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!!!
-
Sorry you weren’t a fan of the dressing, but happy you enjoyed it anyway!
-
-
Absolutely yummy!!!
-
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!!
-
You are so sweet! Thank you Tami, so happy you’re enjoying everything!
-
-
totally delicious, and beautiful presentation. This was dinner. pinned, printed, and signed up for your newsletter.
-
You are so sweet! Thanks Deborah 🙂
-
-
I made this for my family and they LOVED it!!! The cilantro lime rice was AMAZING! I will definitely make again ❤️😌
-
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!
-
-
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
-
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.
-
-
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!
-
You are so sweet, thanks Melissa! Sounds delicious with the guacamole!
-
-
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.
-
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! 🙂
-
Thank you Reagan! It’s one of my favorites too and I’m so happy you enjoyed it! Thanks for the feedback 🙂
-
-
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 😊
-
Sorry about that, it was left out accidentally but is up now!
-
We Made this with the cashew queso! It was really yummy! We added pinto beans too 😋 thanks for sharing!
-
oohh yum!! It’s SO good with the queso!
-
-
It mentioned 64gr of carbs. She did great.
-
-
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.
-
Thanks so much for pointing this out, Marie! There was a glitch and I’m working on fixing it now 🙂
-
-
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!
-
Yay!! It’s the perfect meal prep recipe! So happy you’re a fan 🙂
-
leave a comment and rating