Roasted Sweet Potato and Black Bean Burrito Bowls

These Roasted Sweet Potato and Black Bean Burrito Bowls are easy to make, flavorful, and filling! Serve them with chips or tortillas for a meal. Homemade refried black beans give these bowls extra flavor, and they’re great topped with salsa and guacamole.

I could eat a version of these Roasted Sweet Potato and Black Bean Burrito Bowls every day and never get sick of them. The roasted sweet potato and homemade refried beans make these burrito bowls so delicious. Maybe someone needs to tell Chipotle to start offering roasted sweet potatoes… 🙂

Sweet potatoes are one of those ingredients that inspires me to go Mexican-style and add spices like cumin. They just go so well together that 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 or 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, salt, and pepper. If you prefer, you can just use salt and pepper.
• Refried Beans – I used homemade refried beans for these bowls, but you can also use canned beans. The refried beans were made using black beans, onion, green pepper, jalapeno, and spices. They’re really easy to make and add tons of flavor.
• Rice—I made some white rice and mixed it with a small handful of chopped fresh cilantro, a big squeeze of lime juice, and some salt. You can use any grain, 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.

Why Your Body Will Love These Bowls

• Vitamin A – The vitamin A found in sweet potatoes reduces the risk of cancer by regulating cell growth and is also beneficial to our eyes and vision.
• Sweet potatoes are high in beta-carotene and anthocyanins, which protect cells from free radicals and prevent premature aging.
• Blood Sugar Regulation – Black beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes black beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
• Digestive Health – Beans are also high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. 
• Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.

How To Make Sweet Potato and Black Bean Bowls

1. Preheat the oven to 425 degrees F. Wash and peel (optional) your sweet potato, then use a sharp knife to cut it into bite-size pieces. Place the sweet potato on a large sheet pan, drizzle over olive oil, and add spices. Use your hands to mix everything together until the sweet potato is coated with oil and spices. Bake the sweet potato until fork tender, 30-35 minutes.
2. Make your refried beans. Heat a large skillet over medium heat and add oil, onion, and green pepper. Give it a good stir and cook until soft, 3-5 minutes. Add the garlic and jalapeno and cook another minute or so. Next, add both cans of beans, with the liquid included and all the spices. Mix everything together and use a potato masher to mash the beans to your desired texture.
3. Prepare your rice: I used white rice with cilantro, fresh lime juice, and salt. You can use whatever kind of grain you want.
4. Assemble your burrito bowls. To each bowl, add about 1/2 cup rice and a big spoonful of beans and sweet potatoes. Then top with your favorite burrito toppings. I went simple with guacamole and salsa. Enjoy with tortilla chips, if desired.

Burrito Bowl Recipe Frequently Asked Questions

• Is this recipe vegan?  Yes! You can add cheese and sour cream if you aren’t vegan.
• Are these burrito bowls gluten-free? Yes.
• Can I use canned refried beans instead of making my own? Of course. You can use whatever beans you like.
• Do I need to add rice? Whether you add rice or not is totally up to you! This is 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 carbs, use cauliflower rice and butternut squash instead of sweet potato.
• How long do leftovers last in the refrigerator? When properly refrigerated, leftovers should last 4-5 days. These bowls are great for meal prep because they keep all the elements 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 Hash

Roasted Sweet Potato and Black Bean Kale Salad

Sweet Potato and Quinoa Chili

Smoky Black Bean and Sweet Potato Soup

Roasted Sweet Potato and Broccoli Tacos with Green Tahini Sauce

Roasted Sweet Potato and Black Bean Burrito Bowls

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• Author: She Likes Food
• Total Time: 55 minutes
• Yield: 4-6 1x
• Diet: Vegan

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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.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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