Colorful, vibrant, and packed with nourishing ingredients, the Healthy Sweet Potato Burrito Bowl is a satisfying plant-based meal that doesn’t skimp on flavor. This bowl brings together roasted sweet potatoes, black beans, corn, fresh pico de gallo, creamy guacamole, and crisp greens in one hearty serving. Whether you’re after a light lunch or a fulfilling dinner, this is the kind of dish that makes clean eating both joyful and delicious.
Its appeal lies not just in the bold flavors and textures, but in its simplicity and versatility. Great for meal prep, adaptable for dietary needs, and ideal for boosting veggie intake, this burrito bowl delivers the balance of comfort and freshness. Add your favorite toppings or sauces, and you’ll find it becomes a weekly go-to.
Ingredients for this Healthy Sweet Potato Burrito Bowl
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup chopped romaine or mixed greens
- 1/2 cup diced tomatoes
- 1/4 cup chopped onion (red or white)
- 1/4 cup chopped fresh cilantro
- 1/2 avocado or 1/3 cup guacamole
- Juice of 1 lime (optional, for extra brightness)
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, turning halfway through, until golden and tender.
Step 2: Prep the Veggies
While the sweet potatoes roast, chop the tomatoes, onion, cilantro, and greens. Combine the tomatoes, onion, and cilantro in a bowl for a quick pico de gallo.
Step 3: Warm the Beans and Corn
In a small pan over medium heat, warm the black beans and corn just until heated through. You can season with a pinch of salt and a splash of lime juice for extra flavor.
Step 4: Assemble the Bowl
Divide the greens between two bowls. Arrange roasted sweet potatoes, black beans, corn, pico de gallo, and guacamole over the greens. Add lime juice if desired.
Step 5: Serve
Serve immediately while warm, or store components separately for easy meal prep.
Frequently Asked Questions
Can I use canned sweet potatoes?
It’s not ideal, as canned sweet potatoes are soft and won’t roast well. Fresh works best for flavor and texture.
What kind of beans work best besides black beans?
Pinto beans or kidney beans are excellent substitutes with similar texture and taste.
Is this recipe vegan?
Yes! Every component is plant-based. Just be mindful of any toppings you add, like cheese or sour cream.
Can I add a protein source?
Absolutely. Try grilled chicken, tofu, or even a fried egg for extra protein.
What dressing goes well with this bowl?
A cilantro lime dressing or chipotle sauce complements the ingredients beautifully.
Can I freeze this?
Only the sweet potatoes and beans freeze well. Avoid freezing greens, tomatoes, or guacamole.
Healthy Sweet Potato Burrito Bowl
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Appetizer
Description
Looking for a quick lunch idea that’s hearty, healthy, and bursting with flavor? This Healthy Sweet Potato Burrito Bowl is your go-to answer. Loaded with roasted sweet potatoes, black beans, corn, fresh greens, and creamy guacamole, it’s one of those easy recipes that checks all the boxes—nutritious, satisfying, and endlessly customizable. Whether you’re in search of easy dinner recipes or clean food ideas, this veggie-packed bowl is ideal for meal prep and fast weeknight meals.
Perfect for those who need quick breakfast-to-dinner solutions or are simply chasing bold flavors and wholesome ingredients, this recipe brings a balance of creamy, spicy, tangy, and sweet in every forkful. With minimal prep and tons of texture, it’s sure to be your new go-to healthy snack or dinner idea.
Ingredients
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon cumin
Salt and pepper to taste
1 cup canned black beans, drained and rinsed
1/2 cup corn kernels (fresh, canned, or thawed frozen)
1 cup chopped romaine or mixed greens
1/2 cup diced tomatoes
1/4 cup chopped onion (red or white)
1/4 cup chopped fresh cilantro
1/2 avocado or 1/3 cup guacamole
Juice of 1 lime (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Roast for 25-30 minutes, flipping halfway.
- Chop tomatoes, onion, cilantro, and greens. Combine the first three for pico de gallo.
- Warm black beans and corn in a pan with a pinch of salt and lime juice.
- Assemble: In bowls, layer greens, sweet potatoes, beans, corn, pico de gallo, and guacamole. Add lime juice if desired.
- Serve warm or store components separately for later use.