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.