I made a Vegan Southwest Bowl piled with crispy seasoned sweet potatoes, blistered red peppers, fluffy rice, black beans, creamy guacamole and a spicy sauce you’ll want to know about.

Jump to Recipe

I love a bowl that looks loud and actually delivers, and this Healthy Sweet Potato, Black Bean Burrito Bowl does exactly that. Imagine sweet potatoes with edges that surprise you and hearty black beans that keep each bite honest, all piled into a bowl that’s equal parts bright and messy.

It feels like the kind of Vegan Southwest Bowl you order when you want bold flavors, and it’s also one of those Rainbow Bowls people can’t stop photographing. I mess up bowls sometimes, but this one hits every time, makes me curious to tweak it, try new toppings, eat it cold later.

Ingredients

Print Recipe (No Advertisments)

Sweet potatoes bring natural sweetness, fiber and beta carotene, filling and good for eyesight
Black beans add protein and iron, lots of fiber, they keep you full longer
Brown rice gives whole grain carbs, some protein, and steady energy without sugar spikes
Avocado is creamy, full of monounsaturated fats, fiber and potassium, its rich
Red bell pepper adds crunch, Vitamin C and bright flavor, slightly sweet and crisp
Lime wakes it up with acid, adds brightness, helps balance fattiness and spice
Cilantro adds herbaceous freshness, low cal, some people dislike its soapy taste

Ingredient Quantities

2 medium sweet potatoes (about 1 1/2 lb)

3 tbsp olive oil, divided

1 tsp chili powder

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp garlic powder

1/4 tsp onion powder

3/4 tsp kosher salt plus more to taste

1/4 tsp black pepper

1 large red bell pepper

1 small red onion

1 cup long grain brown rice (uncooked)

2 cups water or low sodium vegetable broth

1 (15 oz) can black beans

1 cup corn kernels, fresh or frozen

2 ripe avocados

1 lime

1/4 cup chopped fresh cilantro

1 small tomato (optional)

1/3 cup plain vegan yogurt or vegan sour cream

1-2 tbsp sriracha or other hot sauce

Optional toppings: sliced green onions, pickled jalapeños, sesame seeds

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425°F. Peel and cut 2 medium sweet potatoes into 1/2 inch cubes, toss with 2 tbsp olive oil, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp onion powder, 3/4 tsp kosher salt and 1/4 tsp black pepper. Spread in a single layer on a parchment lined baking sheet, dont crowd them, roast 25 to 30 minutes until edges are browned and crisp, stir or flip once halfway.

2. While potatoes roast, rinse 1 cup long grain brown rice under cold water. Combine rice and 2 cups water or low sodium vegetable broth in a small pot, add a pinch more salt if you like, bring to a boil, reduce to low, cover and simmer about 40 to 45 minutes until tender. Turn off heat and let sit covered 10 minutes then fluff with a fork.

3. Slice 1 large red bell pepper and 1 small red onion into strips. Heat the remaining 1 tbsp olive oil in a large skillet over medium high heat, add peppers and onions and cook 8 to 10 minutes stirring occasionally until blistered and charred at the edges, season with a little kosher salt.

4. Drain and rinse 1 (15 oz) can black beans. Add beans and 1 cup corn (fresh or thawed frozen) to the skillet with the peppers and onions for the last 2 to 3 minutes just to warm through, taste and add a little extra salt or pepper if needed.

5. Make the guacamole: mash 2 ripe avocados in a bowl, squeeze in juice of 1 lime, stir in 1/4 cup chopped fresh cilantro, season with a pinch of kosher salt and fold in 1 small diced tomato if using. Taste, add more lime or salt if it needs it.

6. Whisk the spicy sauce: mix 1/3 cup plain vegan yogurt or vegan sour cream with 1 to 2 tbsp sriracha (start with 1 tbsp and add more if you like it hot), thin with a splash of water if needed, season with a pinch of salt.

7. Check sweet potatoes for doneness, if they arent quite crisp put them back for a few more minutes, they should be tender inside and caramelized on the edges. If you want extra crisp, broil 1 to 2 minutes but watch carefully so they dont burn.

8. Assemble bowls: start with a scoop of brown rice, pile on roasted sweet potatoes, blistered peppers and onions, spoon over black beans and corn, add a generous dollop of guacamole and drizzle spicy yogurt sauce over everything.

9. Finish with optional toppings like sliced green onions, pickled jalapeños, sesame seeds and extra chopped cilantro. Serve hot, taste and adjust salt or lime if needed, leftovers keep well in the fridge for 3 to 4 days.

Equipment Needed

1. Rimmed baking sheet and parchment paper (dont crowd the potatoes)
2. Medium saucepan with a tight-fitting lid for the brown rice
3. Large skillet, cast-iron or nonstick, for the peppers, onions and beans
4. Chef’s knife and cutting board, I always forget to sharpen mine
5. Mixing bowls (one for guac, one to whisk the spicy yogurt sauce)
6. Measuring cups and spoons
7. Can opener and a colander or fine-mesh strainer to drain the beans
8. Spatula or wooden spoon plus a fork for fluffing the rice and stirring

FAQ

Can I meal prep this bowl for the week? A: Yep, totally. Roast the sweet potatoes and cook the rice and beans, then store in airtight containers for up to 4 days. Keep avocado and the yogurt-sriracha sauce separate till serving so they stay fresh.

Is this recipe really gluten free and vegan? A: Yes, all the listed ingredients are vegan and naturally gluten free, but always check labels on the vegan yogurt and spices just in case there are cross contact or additives.

My sweet potatoes came out dry or soggy, what went wrong? A: Dry means they were overcooked or cut too small, soggy means they steamed instead of roasted. Make sure pieces are about 1 inch, toss with oil, spread in a single layer and roast at 425 F until browned and tender, about 25 to 30 minutes.

Can I swap the brown rice for something else? A: Sure, quinoa, cauliflower rice, or white rice all work fine. Adjust cooking times and liquid: quinoa needs less water, cauliflower rice doesnt need long at all.

How do I make the burrito bowl less spicy? A: Cut the sriracha to 1 teaspoon or skip it, and add extra vegan yogurt to mellow heat. Also watch any chili powder if you dont want heat at all.

Can I freeze any part of this dish? A: You can freeze cooked beans, roasted sweet potatoes and rice for up to 3 months, but dont freeze avocado or the yogurt sauce. Thaw in the fridge and reheat in the oven or microwave, then add fresh avocado and lime before serving.

Healthy Sweet Potato, Black Bean Burrito Bowl (vegan + Gf) Recipe Substitutions and Variations

Sweet potatoes: butternut squash, kabocha or acorn squash, carrots, or Yukon Gold potatoes — they roast similar and soak up spices real nice
Black beans: pinto beans, chickpeas, kidney beans, or green lentils — use canned or cook from dry, just season well
Brown rice: quinoa, wild rice, millet, or cauliflower rice if you want low carb — adjust cooking times cause they vary
Avocado: hummus, mashed green peas, cashew cream, or blended silken tofu — all give creaminess without the avo flavor

Pro Tips

1. Roast crispier sweet potatoes by giving each cube lots of room on a hot baking sheet and preheating the sheet in the oven for 5 minutes first. Crowded pieces steam not brown, so spread them out and flip only once. If you want extra crisp, return them to a very hot oven for a couple minutes or blast with the broiler real quick but watch it, stuff burns fast.

2. Make the rice more flavorful and less gummy by toasting the rinsed grains for a minute in the pot with a little oil before adding liquid, then use broth instead of water. Let it rest covered off the heat for at least 10 minutes then fluff gently with a fork, that step matters.

3. Keep peppers and onions bright and slightly charred by using a hot skillet and letting them sit a bit between stirs so they get those browned edges. Add the beans and corn only at the end just to warm them through so they dont turn mushy.

4. For guacamole that stays green longer mash the avocado just before serving and add plenty of lime. If you need to store it, press plastic wrap directly on the surface or tuck a lime wedge or a slice of red onion in the container, it really slows browning.

5. For best leftovers store components separately, not all mixed in one tub. Reheat sweet potatoes on a baking sheet to restore crisp, rice with a splash of water in the microwave or on the stove, and keep sauces and guac cold until you reassemble so everything tastes fresh.

Healthy Sweet Potato, Black Bean Burrito Bowl (vegan + Gf) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I made a Vegan Southwest Bowl piled with crispy seasoned sweet potatoes, blistered red peppers, fluffy rice, black beans, creamy guacamole and a spicy sauce you'll want to know about.

Servings

servings

Calories

694

kcal

Equipment: 1. Rimmed baking sheet and parchment paper (dont crowd the potatoes)
2. Medium saucepan with a tight-fitting lid for the brown rice
3. Large skillet, cast-iron or nonstick, for the peppers, onions and beans
4. Chef’s knife and cutting board, I always forget to sharpen mine
5. Mixing bowls (one for guac, one to whisk the spicy yogurt sauce)
6. Measuring cups and spoons
7. Can opener and a colander or fine-mesh strainer to drain the beans
8. Spatula or wooden spoon plus a fork for fluffing the rice and stirring

Ingredients

2 medium sweet potatoes (about 1 1/2 lb)
3 tbsp olive oil, divided
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp onion powder
3/4 tsp kosher salt plus more to taste
1/4 tsp black pepper
1 large red bell pepper
1 small red onion
1 cup long grain brown rice (uncooked)
2 cups water or low sodium vegetable broth
1 (15 oz) can black beans
1 cup corn kernels, fresh or frozen
2 ripe avocados
1 lime
1/4 cup chopped fresh cilantro
1 small tomato (optional)
1/3 cup plain vegan yogurt or vegan sour cream
1-2 tbsp sriracha or other hot sauce
Optional toppings: sliced green onions, pickled jalapeños, sesame seeds

Directions

Preheat oven to 425°F. Peel and cut 2 medium sweet potatoes into 1/2 inch cubes, toss with 2 tbsp olive oil, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp onion powder, 3/4 tsp kosher salt and 1/4 tsp black pepper. Spread in a single layer on a parchment lined baking sheet, dont crowd them, roast 25 to 30 minutes until edges are browned and crisp, stir or flip once halfway.
While potatoes roast, rinse 1 cup long grain brown rice under cold water. Combine rice and 2 cups water or low sodium vegetable broth in a small pot, add a pinch more salt if you like, bring to a boil, reduce to low, cover and simmer about 40 to 45 minutes until tender. Turn off heat and let sit covered 10 minutes then fluff with a fork.
Slice 1 large red bell pepper and 1 small red onion into strips. Heat the remaining 1 tbsp olive oil in a large skillet over medium high heat, add peppers and onions and cook 8 to 10 minutes stirring occasionally until blistered and charred at the edges, season with a little kosher salt.
Drain and rinse 1 (15 oz) can black beans. Add beans and 1 cup corn (fresh or thawed frozen) to the skillet with the peppers and onions for the last 2 to 3 minutes just to warm through, taste and add a little extra salt or pepper if needed.
Make the guacamole: mash 2 ripe avocados in a bowl, squeeze in juice of 1 lime, stir in 1/4 cup chopped fresh cilantro, season with a pinch of kosher salt and fold in 1 small diced tomato if using. Taste, add more lime or salt if it needs it.
Whisk the spicy sauce: mix 1/3 cup plain vegan yogurt or vegan sour cream with 1 to 2 tbsp sriracha (start with 1 tbsp and add more if you like it hot), thin with a splash of water if needed, season with a pinch of salt.
Check sweet potatoes for doneness, if they arent quite crisp put them back for a few more minutes, they should be tender inside and caramelized on the edges. If you want extra crisp, broil 1 to 2 minutes but watch carefully so they dont burn.
Assemble bowls: start with a scoop of brown rice, pile on roasted sweet potatoes, blistered peppers and onions, spoon over black beans and corn, add a generous dollop of guacamole and drizzle spicy yogurt sauce over everything.
Finish with optional toppings like sliced green onions, pickled jalapeños, sesame seeds and extra chopped cilantro. Serve hot, taste and adjust salt or lime if needed, leftovers keep well in the fridge for 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.