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Vegan sweet potato burrito bowl filled with fresh ingredients and vibrant colors.

Vegan Sweet Potato Burrito Bowl

A vibrant and colorful bowl filled with crispy sweet potatoes, creamy avocado, and zesty lime, perfect for a quick and budget-friendly meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 large sweet potato Diced
  • 1 cup cooked brown rice or quinoa
  • 1 can black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 1 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 1 unit Juice of 1 lime
  • Olive oil, salt, and pepper to taste
  • Optional toppings: salsa, nutritional yeast, hot sauce

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Dice the sweet potato and toss it with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
Mixing
  1. In a bowl, combine the cooked rice or quinoa, black beans, corn, diced avocado, and cherry tomatoes.
  2. Add the roasted sweet potatoes and mix gently.
  3. Drizzle with lime juice and top with fresh cilantro.
  4. Serve with additional toppings as desired.

Notes

This bowl is perfect for meal prep and can be stored in the fridge for up to 3-4 days. Enjoy warm or at room temperature. You can freeze portions for up to 3 months, reheating when ready to serve. Add nuts or jalapeños as toppings for variety.