Smoky roasted sweet potato and seasoned black beans over cilantro-lime brown rice, with charred corn salsa, creamy avocado, and a lemony tahini-lime drizzle.
A Plant-Based Burrito Bowl That Actually Fills You Up
Sweet potato and black beans make a naturally satisfying pairing: the sweet potatoes become soft and caramelized in the oven, while the beans bring earthy, savory flavor. This bowl builds on that combination with all the elements of a burrito bowl, including cilantro-lime brown rice, charred corn salsa, creamy avocado, and a bright tahini-lime drizzle.
The corn gets a quick char in a dry skillet before being tossed with tomatoes, red onion, lime, and cilantro. Meanwhile, the black beans simmer with cumin and garlic until their cooking liquid thickens around them. The result is a colorful, completely plant-based bowl with about 21 grams of plant protein and 19 grams of fiber per serving.
It also works well for meal prep because the main components can be cooked ahead and stored separately until you’re ready to assemble.
Why You’ll Love This Recipe
- Fiber-rich and filling. Black beans, sweet potato, brown rice, and avocado provide about 19 grams of fiber per bowl.
- Solid plant protein. Black beans, brown rice, tahini, and pepitas contribute about 21 grams of protein per serving.
- Fully vegan. The tahini-lime sauce adds creamy richness without any dairy.
- Built for meal prep. The rice, beans, and roasted sweet potatoes hold up well when stored separately.
- Simple ingredients. Whole vegetables, canned beans, grains, and pantry spices create plenty of flavor without bottled sauces.
- Great contrast. Sweet roasted potatoes, smoky beans, bright corn salsa, crisp cabbage, and creamy avocado give the bowl plenty of texture.
- Easy to customize. Change the grain, add another protein, or adjust the toppings to suit your preferences.
Time Breakdown & Servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4 bowls
Ingredients You’ll Need
- 2 medium sweet potatoes (about 600 g), peeled and cut into 3/4-inch cubes
- 2 teaspoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin, for the sweet potatoes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine salt, for the sweet potatoes
- 3/4 cup (140 g) uncooked long-grain brown rice
- 1 1/2 cups water, for the rice
- 1/4 teaspoon fine salt, for the rice
- 3 limes, 2 juiced (about 4 tablespoons) and 1 cut into wedges
- 1/4 cup finely chopped fresh cilantro, divided
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1/2 teaspoon ground cumin, for the beans
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine salt, for the beans
- 1/4 cup water, for the beans
- 1 cup (about 150 g) frozen corn, thawed and patted dry
- 1 cup (150 g) cherry tomatoes, quartered
- 2 tablespoons finely diced red onion
- 2 tablespoons tahini
- 1 small garlic clove, minced
- 1/4 teaspoon fine salt, for the sauce
- 3 to 4 tablespoons water, for the sauce
- 2 cups (about 140 g) shredded red cabbage
- 1 medium ripe avocado, sliced
- 2 tablespoons (16 g) raw pepitas
Ingredient Notes & Practical Substitutions
- Sweet potatoes. Butternut squash can be used in the same quantity and roasted for a similar amount of time. You can also leave the sweet potato skins on if you prefer.
- Brown rice. Quinoa makes a good alternative and cooks more quickly. For other grains, use the package directions for the appropriate liquid ratio and cooking time.
- Black beans. Pinto beans or cooked lentils can replace the black beans without changing the seasoning. Rinse canned beans before using.
- Tahini. Use any smooth, runny tahini. For a different dairy-free option, a thick unsweetened plant-based yogurt can work, although the sauce may be slightly thinner.
- Pepitas. Sunflower seeds or chopped roasted almonds provide a similar crunchy finish. You can also leave them out if needed.
Kitchen Tools You’ll Need
A few basic kitchen tools are all you need.
- Rimmed baking sheet and parchment paper
- Medium saucepan with a tight lid
- Large skillet
- Small saucepan
- Small bowl and whisk
- Chef’s knife and cutting board
Step-by-Step Instructions
- Cook the rice. Rinse the rice in a fine-mesh strainer for about 30 seconds. Combine it with the water and 1/4 teaspoon salt in the medium saucepan and bring to a boil. Reduce the heat to its lowest setting, cover, and simmer for 40 minutes, until the water has been absorbed. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.
- Heat the oven. While the rice cooks, preheat the oven to 425°F (220°C) and line the baking sheet with parchment paper.
- Season the sweet potatoes. Place the cubed sweet potatoes on the prepared baking sheet. Drizzle with olive oil and sprinkle with chili powder, 1/2 teaspoon cumin, smoked paprika, and 1/2 teaspoon salt. Toss until evenly coated, then spread the pieces into a single layer with space between them.
- Roast until caramelized. Roast for 25 to 30 minutes, flipping the cubes once at the 15-minute mark. They should be browned around the edges and tender enough for a fork to slide easily into the center.
- Simmer the beans. Combine the black beans, 1/2 teaspoon cumin, garlic powder, 1/4 teaspoon salt, and 1/4 cup water in the small saucepan. Simmer over medium-low heat for 8 to 10 minutes, stirring occasionally. Mash a few beans against the side of the pan to help thicken the liquid. Cover and keep warm.
- Char the corn. Heat the large skillet over medium-high heat without oil. Add the thawed, dried corn and cook for 4 to 5 minutes, stirring only occasionally, until golden-brown spots appear. Transfer to a bowl and let it cool slightly.
- Make the salsa. Add the quartered tomatoes, diced red onion, 1 tablespoon lime juice, and 1 tablespoon cilantro to the charred corn. Toss gently and set aside.
- Season the rice. Stir 1 tablespoon lime juice and 2 tablespoons cilantro into the cooked rice. Mix gently until the herbs and lime are evenly distributed.
- Whisk the tahini sauce. In a small bowl, whisk together the tahini, remaining 2 tablespoons lime juice, minced garlic, and 1/4 teaspoon salt. The mixture will initially become thick. Add 3 tablespoons water gradually, whisking after each addition, until smooth and pourable. Add the fourth tablespoon only if needed.
- Assemble the bowls. Divide the shredded cabbage among four bowls and add about 1/2 cup cilantro-lime rice to each. Arrange the roasted sweet potatoes, seasoned beans, and corn salsa around the rice. Add the sliced avocado.
- Finish and serve. Drizzle each bowl with the tahini-lime sauce and sprinkle with 1/2 tablespoon pepitas and the remaining cilantro. Serve with a lime wedge for squeezing over the top.
Expert Tips for Best Results
- Keep the cubes uniform. Pieces around 3/4 inch cook at roughly the same rate, giving you browned edges and tender centers.
- Give the potatoes room. Spread them out instead of crowding the baking sheet. If necessary, use two sheets so the potatoes roast rather than steam.
- Mash a few beans. Crushing some of the beans into their cooking liquid creates a thicker, creamier coating.
- Dry the corn well. Excess moisture makes the corn steam instead of developing those flavorful browned spots.
- Season the rice at the end. Lime juice and cilantro stay brighter when stirred into the cooked rice rather than added during cooking.
Common Mistakes To Avoid
- Skipping the rice rinse. Rinsing removes excess surface starch and helps the cooked grains remain fluffy.
- Adding too much water to the tahini sauce. Start with a small amount and add more gradually. Tahini loosens quickly once the water is incorporated.
- Stirring the corn constantly. Letting it sit against the hot skillet gives it time to develop char and deeper flavor.
- Adding the avocado too early. Slice it shortly before serving to keep it looking fresh.
- Saucing the whole batch. Keep the tahini sauce separate during storage so the cabbage and other components retain their texture.
Recipe Variations
- Vegan sweet potato burrito bowl. Add a spoonful of salsa and a sprinkle of nutritional yeast for extra savory flavor.
- Loaded protein bowl. Add a fried egg, crumbled tofu, grilled chicken, or another protein of your choice. Recalculate the nutrition if you track macros.
- Quinoa version. Replace the brown rice with the same amount of quinoa. Cook according to the package directions for a quicker grain option.
- Lower-carb bowl. Replace the brown rice with cauliflower rice and reduce or omit the corn. The nutrition will change accordingly.
- Air fryer sweet potatoes. Cook the seasoned cubes at 400°F (200°C) for 15 to 18 minutes, shaking the basket halfway through.
What to Serve With This Dish
- Baked tortilla chips with fresh salsa
- A simple cucumber and lime salad
- Roasted zucchini with a pinch of chili powder
- Sliced mango with lime and chili
- Sparkling water with fresh lime
Storage & Reheating Guide
Store: Keep the rice, sweet potatoes, beans, salsa, tahini sauce, and cabbage in separate airtight containers in the refrigerator for up to 4 days. Slice the avocado fresh when serving.
Reheating: Warm the rice, sweet potatoes, and beans in the microwave for 1 to 2 minutes, or until heated through. Add them to the cold cabbage and salsa, then finish with avocado and tahini sauce.
Estimated Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 625 |
| Protein | 21 g |
| Carbs | 102 g |
| Fat | 15 g |
| Fiber | 19 g |
| Sugar | 10 g |
Nutrition information is an estimate based on standard ingredient values for one of four servings and may vary by brand and portion size.
Frequently Asked Questions
- Is this sweet potato and black bean bowl vegan?
Yes. As written, every ingredient is plant-based, including the tahini-lime sauce. - How do I add more protein?
Add extra black beans, tofu, a fried egg, or grilled chicken. You can also replace the brown rice with quinoa for a different grain with more protein. - Can I freeze the components?
The cooked rice and seasoned beans can be frozen for up to 3 months. The roasted sweet potatoes, avocado, salsa, cabbage, and tahini sauce are best prepared fresh because freezing can affect their texture. - Can I make this ahead for the week?
Yes. Prepare the rice, sweet potatoes, beans, and salsa ahead of time and store each component separately. Assemble the bowls and add the sauce just before eating. - Can I use canned sweet potatoes or leftover baked sweet potatoes?
Leftover baked sweet potato works well. Cube about 2 cups, warm it in a skillet with the oil and spices for 3 to 4 minutes, and skip the oven-roasting step.
Conclusion
This sweet potato and black bean bowl brings together everything you want in a satisfying plant-based meal: caramelized sweet potatoes, savory black beans, bright cilantro-lime rice, smoky corn salsa, crisp cabbage, creamy avocado, and a tangy tahini-lime drizzle.
The components can be prepared ahead and stored separately, making this an easy option for lunches throughout the week. Keep the sauce and avocado separate until serving for the best texture and freshness.