These Roasted Sweet Potato and Black Bean Burrito Bowls are easy to make, flavorful and super filling! Serve with chips or tortillas for a meal. Homemade refried black beans give these bowls extra flavor and they are great topped with salsa and guacamole.
I could eat a version of these Roasted Sweet Potato and Black Bean Burrito Bowls every single day and never get sick of it! What makes these burrito bowls so delicious is the roasted sweet potato and homemade refried beans. Maybe someone needs to tell Chipotle to start offering roasted sweet potatoes, haha 🙂
Sweet potatoes are one of those ingredients where I am almost always inspired to go the Mexican direction and add spices like cumin. They just go so well together, I can’t help myself, so I hope you enjoy these flavors too!
Roasted Sweet Potato Burrito Bowl Recipe Ingredients
- Sweet Potatoes – I used a large sweet potato/yam that I peeled and chopped into bite size pieces. You can certainly leave the skin on though, it’s actually really good for you, but I don’t always love eating it.
- Spices – I seasoned the sweet potatoes with granulated garlic, paprika, smoked paprika, cumin and salt and pepper. If you prefer, you can just use salt and pepper though.
- Refried Beans – I used homemade refried beans for these bowls but you can use canned beans also. The refried beans were made using black beans, onion, green pepper, jalapeno, and spices. They’re really easy to make and do add tons of flavor.
- Rice – I made some white rice and mix it with a small handful of chopped fresh cilantro, a big squeeze of lime juice and some salt. You can use any kind of grain you want, including quinoa, brown rice or even cauliflower rice.
- Optional Toppings – Guacamole, salsa, sour cream, lettuce, tomato, hot sauce, cheese, tortilla chips, corn salsa, fresh cilantro, jalapeños.
How To Make Sweet Potato and Black Bean Bowls
- Pre-heat oven to 425 degrees F. Wash and peel (optional) your sweet potato and then use a sharp knife to cut into bite size pieces. Place sweet potato on a large sheet pan and drizzle over olive oil and add spices. Use your hands to mix everything together until sweet potato is coated with the oil and spices. Bake sweet potato until fork tender, 30-35 minutes.
- Make your refried beans. Heat a large skillet over medium heat and add oil, onion and green pepper. Give it a good stir and let cook until softened, 3-5 minutes. Add the garlic and jalapeno and cook another minute or so. Next, add in both cans of beans, with the liquid included, as well as all the spices. Mix everything together and use a potato masher to mash the beans to your desired texture.
- Prepare your rice, I used white rice that I added cilantro, fresh lime juice and salt to. You can use whatever kind of grain you want.
- Assemble your burrito bowls. To each bowl, add about 1/2 cup rice, a big spoonful of both the beans and the sweet potatoes. Then top with your favorite burrito toppings, I went simple and just used guacamole and salsa. Enjoy with tortilla chips, if desired!
Burrito Bowl Recipe Frequently Asked Questions
- Is this recipe vegan? Yes! If you aren’t vegan, you can add cheese and/or sour cream.
- Are these burrito bowls gluten free? Yes.
- Can I use canned refried beans instead of making my own? Of course, use whatever kind of beans you like.
- Do I need to add the rice? Whether you add rice or not is totally up to you! This is definitely not a low carb meal, but it’s all healthy carbs (you can use brown rice or quinoa). If you want to cut down on the carbs a bit, use cauliflower rice and butternut squash instead of sweet potato.
- How long do leftovers last in the refrigerator? Leftovers should last 4-5 days when properly refrigerated. These bowls are great for meal prep because all the elements keep well in the refrigerator.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Mexican Inspired Sweet Potato Recipes?
Roasted Sweet Potato and Black Bean Kale Salad
Smoky Black Bean and Sweet Potato Soup
Roasted Sweet Potato and Broccoli Tacos with Green Tahini Sauce
PrintRoasted Sweet Potato and Black Bean Burrito Bowls
- Total Time: 55 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
These Roasted Sweet Potato and Black Bean Burrito Bowls are easy to make, flavorful and super filling! Serve with chips or tortillas for a meal. Homemade refried black beans give these bowls extra flavor and they are great topped with salsa and guacamole.
Ingredients
Sweet Potatoes
- 1 large sweet potato or yam
- 2–3 teaspoons oil of choice
- 1 teaspoon cumin
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1/2 smoked paprika
Black Beans
- 2 teaspoons olive oil
- 1 cup small diced green pepper
- 1/3 cup diced onion
- 1–2 tablespoons chopped fresh jalapeno, optional
- 2–3 cloves garlic, minced
- 2 (15 oz) cans black beans, don’t drain!!
- 2 teaspoons ground cumin, or more if desired
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika, optional
- Salt and pepper, to taste
Rice
- About 2 cups cooked rice, or grain of choice (even cauliflower rice)
- Juice of 1/2 lime
- Handful chopped fresh cilantro
- Salt, to taste
Optional Burrito Bowl Toppings: guacamole, salsa, hot sauce, sour cream, cheese, fresh lime juice, chips, corn tortillas, corn salsa
Instructions
- Pre-heat oven to 425 degrees F. Wash and peel (optional) your sweet potato and then use a sharp knife to cut into bite size pieces. Place sweet potato on a large sheet pan and drizzle over olive oil and add spices. Use your hands to mix everything together until sweet potato is coated with the oil and spices. Bake sweet potato until fork tender, 30-35 minutes.
- Make your refried beans. Heat a large skillet over medium heat and add oil, onion and green pepper. Give it a good stir and let cook until softened, 3-5 minutes. Add the garlic and jalapeno and cook another minute or so. Next, add in both cans of beans, with the liquid included, as well as all the spices. Mix everything together and use a potato masher to mash the beans to your desired texture.
- Prepare your rice, I used white rice that I added cilantro, fresh lime juice and salt to. You can use whatever kind of grain you want.
- Assemble your burrito bowls. To each bowl, add about 1/2 cup rice, a big spoonful of both the beans and the sweet potatoes. Then top with your favorite burrito toppings, I went simple and just used guacamole and salsa. Enjoy with tortilla chips, if desired!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner, Vegan
- Method: Oven, Stovetop
- Cuisine: Mexican Inspired
Joy says
Made this for meal prep this week. So flavorful and delicious!! Making my own refried beans took it over the top!
She Likes Food says
Awesome!! I’m so glad you enjoyed it!
J says
Currently making this & I keep reading over the recipe ingredients and I’m not seeing the onion in the refried beans .. how much onion? Thank-you!
She Likes Food says
I’m so sorry about that, I hope you were able to figure it out! I have added it in there now!