Sweet Potato Burrito Bowl

A Sweet Potato Burrito Bowl is one of those meals that feels both nourishing and deeply satisfying—warm roasted sweet potatoes, hearty black beans, fluffy rice, crunchy veggies, creamy avocado, and a bright lime dressing that ties everything together. It’s colorful, wholesome, and layered with flavors that make every bite exciting.

What makes this bowl special is its balance: sweet caramelized potatoes, zesty spices, creamy toppings, and fresh vegetables. It works beautifully as a healthy lunch, a hearty dinner, or a meal-prep option that stays delicious for days. Whether you’re aiming for a nutritious plant-forward meal or simply want something filling and flavorful, this sweet potato burrito bowl is a reliable choice that never disappoints.

This bowl brings together Mexican-inspired flavors with clean, simple ingredients—making it a comfort food that still feels healthy and energizing.

Why You’ll Love This Sweet Potato Burrito Bowl

This recipe is a favorite among meal-preppers, vegetarians, and busy home cooks who want something satisfying without spending hours in the kitchen.

• Balanced nutrition: protein, fiber, healthy carbs, and good fats

• Easy to make with simple, everyday ingredients

• Naturally vegetarian and gluten-free

• Perfect for meal prep—holds up well in the fridge

• Endlessly customizable with veggies, sauces, and grains

• Comforting yet refreshing, thanks to the blend of warm and cool components

It’s a bowl that checks all the boxes: hearty, healthy, colorful, and craveable.

Equipment You’ll Need

You won’t need anything fancy to make this burrito bowl:

• Baking sheet

• Mixing bowl

• Cutting board & knife

• Saucepan (for rice or quinoa)

• Skillet (optional for beans or corn)

• Serving bowls

Ingredients List for Sweet Potato Burrito Bowl

For the Roasted Sweet Potatoes

• 2 medium sweet potatoes, peeled and cubed

• 2 tbsp olive oil

• 1 tsp chili powder

• 1 tsp smoked paprika

• ½ tsp cumin

• ½ tsp garlic powder

• Salt and pepper to taste

For the Burrito Bowl Base

• 2 cups cooked rice or quinoa

• 1 cup black beans, drained and rinsed

• 1 cup corn (fresh, frozen, or canned)

• 1 cup chopped romaine or shredded lettuce

• 1 cup diced tomatoes or pico de gallo

• 1 avocado, sliced or diced

• Fresh cilantro for garnish

For the Lime Dressing

• 2 tbsp lime juice

• 1 tbsp olive oil

• 1 tsp honey or agave

• 1 small clove garlic, minced

• Pinch of salt and pepper

Timing & Servings

• Prep Time: 15 minutes

• Cook Time: 25–30 minutes

• Total Time: 40–45 minutes

• Servings: 3–4 burrito bowls

How to Make a Sweet Potato Burrito Bowl

Step 1. Roast the Sweet Potatoes

Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, tossing halfway through until golden and tender.

Step 2. Prepare Your Base

While the potatoes roast, cook rice or quinoa according to package instructions. Fluff and set aside. You can also warm the black beans and corn in a skillet with a pinch of salt and lime juice for added flavor.

Step 3. Make the Lime Dressing

Whisk together lime juice, olive oil, honey, garlic, salt, and pepper. Adjust acidity or sweetness to taste.

Step 4. Assemble the Bowls

Start with a base of rice or quinoa. Add roasted sweet potatoes, black beans, corn, lettuce, tomatoes, and avocado. Drizzle with the lime dressing.

Step 5. Add Garnishes

Top with chopped cilantro, a squeeze of lime, or even a dollop of Greek yogurt or sour cream for creaminess.

Step 6. Serve Warm or Chilled

Enjoy immediately, or store for meal prep—this bowl keeps wonderfully in the refrigerator.

Expert Tips for the Best Sweet Potato Burrito Bowl

• Cut potatoes evenly for consistent roasting.

• Season generously—sweet potatoes love bold spices.

• Add crunch with tortilla strips, cabbage, or toasted seeds.

• Boost protein with grilled chicken, tofu, or extra beans.

• Make it creamy with chipotle mayo or cilantro-lime crema.

• Use quinoa if you want extra fiber and lighter texture.

• Fresh lime makes a huge difference in flavor.

Delicious Variations

Chipotle Sweet Potato Bowl

Add chipotle peppers in adobo for smoky heat.

Mexican Street Corn Burrito Bowl

Mix the corn with mayo, cotija, chili powder, and lime.

High-Protein Version

Add grilled chicken, shrimp, or tempeh.

Vegan Burrito Bowl

Swap honey for maple or agave and use dairy-free sour cream.

Low-Carb Burrito Bowl

Replace rice with cauliflower rice or shredded cabbage.

Serving Suggestions

This burrito bowl pairs wonderfully with:

• Tortilla chips

• Fresh salsa or pico de gallo

• Guacamole

• Cornbread

• A refreshing iced tea or lime sparkling water

It works for lunch, dinner, or meal prep—and tastes great warm or cold.

Nutritional Facts (Per Serving)

• Calories: 420–480

• Protein: 10–14 g

• Carbohydrates: 60–68 g

• Total Fat: 14–17 g

• Saturated Fat: 2–3 g

• Fiber: 10–12 g

• Sugars: 8–12 g

• Sodium: 450–600 mg

Values vary depending on toppings, rice type, and dressing amount.

These lunch favorites work well for meal prep too, including Shrimp Avocado Mango Bowl, Buffalo Chicken Salad Wrap, or Chicken Torta Sandwich.

Sweet Potato Burrito Bowl

A vibrant, healthy Sweet Potato Burrito Bowl featuring roasted potatoes, hearty beans, fresh vegetables, and zesty dressing for a satisfying vegetarian meal suitable for lunch, dinner, or meal prep

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Lunch

Cuisine: american fusion, mexican inspired

Calories: 420

Ingredients Equipment Method

Ingredients

  

For the Roasted Sweet Potatoes

• 2 medium sweet potatoes peeled and cubed
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and pepper to taste

For the Burrito Bowl Base

• 2 cups cooked rice or quinoa
• 1 cup black beans drained and rinsed
• 1 cup corn fresh, frozen, or canned
• 1 cup chopped romaine or shredded lettuce
• 1 cup diced tomatoes or pico de gallo
• 1 avocado sliced or diced
• Fresh cilantro for garnish

For the Lime Dressing

• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp honey or agave
• 1 small clove garlic minced
• Pinch of salt and pepper

Equipment

• Baking sheet
• Mixing bowl
• Cutting board & knife
• Saucepan (for rice or quinoa)
• Skillet (optional for beans or corn)
• Serving bowls

Method

 

Roast the Sweet Potatoes

1. Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, tossing halfway through until golden and tender.

Prepare Your Base

1. While the potatoes roast, cook rice or quinoa according to package instructions. Fluff and set aside. You can also warm the black beans and corn in a skillet with a pinch of salt and lime juice for added flavor.

Make the Lime Dressing

1. Whisk together lime juice, olive oil, honey, garlic, salt, and pepper. Adjust acidity or sweetness to taste.

Assemble the Bowls

1. Start with a base of rice or quinoa. Add roasted sweet potatoes, black beans, corn, lettuce, tomatoes, and avocado. Drizzle with the lime dressing.

Add Garnishes

1. Top with chopped cilantro, a squeeze of lime, or even a dollop of Greek yogurt or sour cream for creaminess.

Serve Warm or Chilled

1. Enjoy immediately, or store for meal prep—this bowl keeps wonderfully in the refrigerator.

Conclusion

A Sweet Potato Burrito Bowl is the perfect balance of wholesome ingredients, vibrant colors, and bold flavors. With roasted sweet potatoes, hearty beans, fresh vegetables, and zesty lime dressing, it delivers comfort and nourishment in one beautiful bowl. Whether you’re making a healthy dinner, prepping meals for the week, or craving a satisfying vegetarian option, this recipe is simple, customizable, and endlessly delicious.

Recipe FAQs

1. Can I roast sweet potatoes ahead of time?

Yes—store them in the fridge for up to 4 days and reheat in a skillet or oven.

2. Can I use canned beans?

Absolutely. Just rinse and drain them well.

3. What’s the best grain for burrito bowls?

Rice, quinoa, or farro all work well—choose based on texture and nutrition preference.

4. Is this recipe vegan?

It can be made vegan by using agave instead of honey and skipping dairy toppings.

5. Can I make it spicy?

Yes—add jalapeños, chipotle, hot sauce, or spicy salsa.

6. Does this work for meal prep?

Definitely! Store ingredients separately or assemble bowls without avocado (add fresh before eating).