Home > Dinner > Easy Sweet Potato & Black Bean Burrito Bowls Easy Sweet Potato & Black Bean Burrito Bowls October 17, 2016 | 61 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A delicious and simple to make sweet potato black bean burrito bowls — brown rice, seasoned & roasted sweet potatoes, bell peppers, black beans, and avocado with the most incredible chipotle lime sauce. This meal has been a huge dinner win in my home. It’s so easy to prepare, it’s healthy, makes a great meal prep, and it’s super filling (and hey, that’s even without meat!). Brown rice topped with roasted veggies + black beans and then the most delicious sauce coats every bite. Seriously – this sauce is going to make you want to put it on ev.ery.thing. Add some avocado, lime, and cilantro (jalapeño if you love some heat) and you are well on your way to dinner heaven. This meal is very simple to prepare. You start by prepping out the rice and get that cooking while you preheat the oven for the veggies. Quickly chop up the sweet potatoes (or buy pre-chopped if you are in a hurry!) and some bell peppers and then throw those in the oven with a few seasonings. While everything is cooking you can prep the sauce that coats it all and just take it easy for a bit. Once everything is done, the assembly begins — basically throw it all together and mix it up and dinner is served. More Vegetarian Meals: The BEST Vegetarian Tacos Couscous Salad Roasted Butternut Squash Couscous Bowls Creamy Vegetable Soup Quinoa Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Easy Sweet Potato & Black Bean Burrito Bowls 4.95 from 35 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy Sweet Potato & Black Bean Burrito Bowls 4.95 from 35 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 2 -4 Author Chelsea Ingredients▢ 1 cup (178g) brown basmati rice + ingredients called for▢ 2 (555g) large sweet potatoes ~4 cups▢ 2 red bell peppers▢ 1/4 cup olive oil separated▢ 1/2 teaspoon paprika▢ 1/2 teaspoon chipotle chili powder▢ Salt and pepper 1/2 teaspoon each▢ 1 can (15 ounces) black beans drained and rinsed▢ Toppings: cilantro, fresh lime, avocado(s), jalapenos (optional)Dressing▢ 1/2 cup (110g) full fat regular mayo no substitutes▢ 3 tablespoons freshly squeezed lime juice 1/4 teaspoon lime zest▢ 1/8 teaspoon ground cumin▢ 1/4 teaspoon paprika▢ 1/2 teaspoon chili powder▢ 1 teaspoon Sriracha or hot sauce▢ Pinch of salt and ground black pepper (1/4 teaspoon salt, 1/8 teaspoon pepper) InstructionsPreheat the oven to 425 degrees F.Start by cooking the brown rice according to package directions. Allow to cool before assembling the final bowls.Peel the sweet potatoes and chop into bite-sized chunks. Slice the bell peppers and set aside.Toss the potatoes with 3 tablespoons olive oil, paprika, and chipotle chili powder.Place the potatoes in the oven for 15 minutes. Remove from oven and add in the sliced peppers and toss around with the remaining 1 tablespoon oil.Return to the oven and cook for another 15-20 minutes or until the peppers are crisp tender and the potatoes are tender.Remove and toss on the tray with the rinsed and dried black beans.Allow these roasted veggies to cool down to just above room temperature.While everything is cooking, in a small bowl, combine all of the dressing ingredients (mayo, lime juice and zest, ground cumin, paprika, chili powder, and Sriracha) and whisk together until completely combined.Prep the toppings: chop cilantro, slice an avocado, slice a jalapeno, and slice a lime.Make the bowls: fill a bowl with cooked and cooled rice, top with cooled veggies and beans, and add toppings and dressing.Enjoy immediately. Video Recipe Notes*Chipotle chili powder is just a variety of chili powder with all the other seasonings. Regular chili powder will work fine. We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
This was delicious! Thank you for the recipe. Normally I make all sorts of adjustments to recipes, but I wouldn’t change anything about this one. Sweet potatoes turned out perfectly, and the seasoning was delish. Yum! Reply
Did you adapt this recipe from a previous recipe of yours called Sweet Potato Burrito Bowls? I was planning on making that tonight, came here to print out the recipe & found Easy Sweet Potato & Black Bean Burrito Bowls posted just yesterday! Now I can’t decide which burrito bowl to make tonight…love having these kinds of “problems!” Reply
Hey Vikki! So great to hear from you 🙂 It IS actually based off of my other sweet potato burrito bowls that so many readers have loved. 🙂 Those are right here: https://www.chelseasmessyapron.com/one-skillet-sweet-potato-burrito-bowls/ There are quite a few differences — the older burrito bowls are all made in one skillet (on a range) and more of a hot cheesy rice and sweet potato dish with lots of southwestern veggies. This new burrito bowl has oven-roasted veggies and a creamy sauce that has a little bit of a kick to it. This new one has more of a spice kick to it and the veggies are eaten slightly cooled to go well with the sauce. They are more layered (rice, veggies and beans, sauce, toppings) while the older ones are all mixed together 🙂 While they are similar, they are also quite different, so hopefully my descriptions help you to decide which to make tonight (and then you’ll have to try the other one next time ;)) Enjoy! Reply
I decided on both. Since I already had everything to make the stove top bowl, I made that last night. The hubs loved it, BTW. Tonight, we are having it again and I am adding the sauce from the oven bowl. I really like oven roasted vegetables so I am looking forward to trying the new burrito bowl soon. Thanks for the great recipes! ☺ Reply
I made this last night for dinner and it was out of this world delicious! I added salt to the roasting veggies and half of an onion to the peppers. Honestly I didn’t even have any of the “extras” (avocado or jalepeno) and it was still phenomenal. I have two more servings left and I can’t wait to eat it again. Thanks so much for sharing this! Reply
The meal was delicious! I know it says no substitutions, but next time i would probably do either 1/4 cup mayo + 1/4 cup 2% greek plain yogurt for the dressing OR just do plain greek yogurt in place of the mayo. It would cut the fat, but still act as a base for the dressing, without compromising on flavor. I’ve done this for previous recipes, i don’t know why i didn’t for this one. Just a thought to help save some unnecessary fat & calories! 🙂 Reply
I tried this recipe for dinner last night and it was pretty good! I loved the variety of ingredients/flavors, and that it had several healthy ingredients. I added some leftover rotisserie chicken which tasted great with it. I have to be honest, though, I didn’t really love the sauce like I thought I was going to. It just had too strong of a mayo flavor for me. Don’t get me wrong, I like mayo in general, but I felt like I tasted mayo way more than I expected. Granted, I didn’t add any sriracha, so maybe that would have helped. I personally would use sour cream next time as the base, or maybe half mayo, half sour cream. Overall a very wonderful meal, but I just wanted to share my thoughts about the mayo. Keep the recipes coming. I’ve made several things from your site last year! Reply
Hi! This is an awesome recipe but wondering, what makes the fat content so high? I love the sauce but maybe am going to whip up some of my own avocado oil mayonnaise to use. Thanks! Reply
This was delicious! I used greek yogurt instead of mayo and you can’t even tell the difference because of the sriracha. Also didn’t have lime on hand, so used lemon instead. All around a wonderful, healthy and super filling dish! Seriously folks, consider the greek yogurt- the sauce really wasn’t missing anything. Reply
Learning this recipe has significantly improved my quality of life…absolute cash. 10/10 Thanks Chelsea! Reply
No doubt, This recipe looks so delicious in those beautiful pictures!!! Love all those super healthy ingredients!!! Reply
This is by far one of my favorite dinner recipes ever! I think it’s going to ingratiate itself into our dinnertime rotation! The only major thingi do differently is that I just make Pico de Gallo ahead of time and use that instead if your other listed toppings. I love me some Pico. Reply
Absolutely delicious!! Quick and easy tasty meal!! The only change I made was to use plain yogurt instead of Mayo and it was excellent and healthier for you. I also used jalapeno Tabasco sauce and oh my was it perfect!! Thank you for delicious meal idea!! Reply
This meal was delicious! I tried it tonight with Quinoa instead of rice. The family loved it. After reading comments I will definitely try Greek yogurt instead of mayo next time. But even though, I thought the sauce was really good. Keep these yummy recipes coming! Reply
Ahh i’m so glad to hear this! It’s one of my all time favorites and I LOVE meal prepping it! Thanks! 🙂 Reply
I’m sure it would have been great without my additions, but I substituted Cuban Black Beans from Trader Joe’s, and added roasated onions and a little Trader Joe’s corn salsa. I will make this again 🙂 Reply
Thank you for a great recipe! This was absolutely delicious. The dressing is fantastic. It really makes the dish. I made a few modifications, and it came out great. Like other commenters, I reduced the amount of mayo called for in the dressing. (I used Paleo, avocado oil mayo because that’s what I had, and that worked well.) I also used a few dashes of hot sauce instead of a tsp of sriracha (I don’t like things that are super spicy). Otherwise, I followed the recipe and it came out wonderfully. I love how this recipe calls for brown rice. The strong dressing complements the earthy, rough texture of the brown rice well. I’ll continue to use brown rice with this recipe instead of white rice. Thanks again for a great recipe! Reply
I am sooo happy to hear you loved this! And I’m glad you were able to make those subs to work with what you had! Sounds delicious! Thanks Jessica! 🙂 Reply
This was so yummy! I used smoked paprika and regular chile powder since we only had that on hand. I also squeezed two limes and added sour cream to the sauce for more zing. This was delicious! Thank you! Reply
Absolutely delicious!! Thank you for the yummy meal idea. I had some leftovers…how long do you think I could store this in the fridge? Reply
So happy you enjoyed it! I actually meal prep with this a lot and it lasts 4-5 days in the fridge (sauce stored separately) Enjoy! Reply
Made this earlier this week and it was amazing. Makes for great leftovers too. I’m adding this to my roster of vegetarian meals. Reply
Super easy and a lovely combination of fresh and smokey flavors. My entire family loved it; even my teenager with harder-to-please tastebuds was enthusiastic! Reply
It’s the best when you find a meal the whole family loves! I’m so happy you guys loved this! Thanks for your comment! 🙂 Reply
This veggie filling is BOMB in baked taco shells! Added an onion to the veg and a little adobo sauce to the sauce and couldn’t be happier – warm, smoky, fresh, spicy, mmmmm. Thanks for a great recipe! Reply
It says in the nutrition that this meal is 727 kcals… is that per serving or for all 4 servings? Thanks Rylie Golden Reply
I have made this several times. my family loves it! Definitely a keeper and a staple in our weekly meal planning! Thank you so much for this delicious recipe! Reply
Loved the taste of this recipe, but next time I make it I’d add some other veggies, probably some greens like broccoli. I’ll definitely make it again though. Reply
I have made this dish exactly as it is here, many times, and it one of my favorites! Such a wonderful assortment of flavors and this sauce is such a great compliment to the veggies. It’s very filling as well. Thank you!!! Reply
I love this recipe and have made it for years now. It’s a family favourite. We do make a couple of tweaks, though: use raw bell peppers (saves work and adds a nice fresh factor) and we always used full fat Greek yogurt to replace the mayo and we loved it. Since becoming plant-based, though, I easily have switched to mixing vegan mayo with plain oat yogurt. Tastes great still!! Thank you for this great recipe. 🙂 Reply
This is one of my all time favorites. I have made this so many times but forget to comment because I usually jump right in to eating it. I don’t change anything, it’s delicious exactly as the recipe is written and easy to reheat the next day. Thank you so much for this wonderful dish! And others!!! Reply
Awesome recipe! I have made this a few times and it is delicious. I have also added steak as an option to add in. Reply
My husband and father both declared this recipe a keeper! The flavors combine for incredible flavor. I baked burrito size flour tortillas in the oven, keeping them flat; then served the layered ingredients on the flour tortillas. Thank you for a recipe that makes me look so talented!!! Reply
