Black bean sweet potato burrito bowls are loaded with fluffy steamed rice, tender roasted sweet potatoes and black beans, a creamy cilantro lime sauce, and all your favorite burrito toppings!
Burrito bowls on a Monday are always a good deal. You wouldn’t ever catch me complaining about them on any other day of the week either, but they seem especially appropriate today.
And boy are they ever LOADED! The way Mondays should always look.
Despite the lack of meat here today, I gotta say our burrito bowl game is looking pretty dang strong.
A good rule of thumb with any burrito bowl is to load it down with a plethora of toppings. And boy, did we ever get the job done in that department today.
My personal fav? The cilantro lime sauce. It is actual liquid gold and it’s not strange at all to feel the urge to drink it.
These Black Bean Sweet Potato Burrito Bowls feature…
- Spice roasted black beans and sweet potatoes
- A bed of fluffy steamed rice
- A creamy, flavorful cilantro lime sauce
- Plenty of room for lots of your favorite burrito bowl toppings!
Making the Black Bean Sweet Potato Burrito Bowls
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Sweet potatoes
- Black beans
- Spices
- Olive oil
- Cilantro
- Lime
- Jalapeno
- Sour cream
- Yellow onion
- Garlic
- Rice
How to Prepare Sweet Potatoes
You will need two medium-sized sweet potatoes for this recipe. Wash sweet potatoes well, then peel and cut into 1/4-inch cubes. Try to get them as uniformly-sized as possible so they cook evenly!
Tips for Perfect Burrito Bowls
- Roast sweet potatoes and black beans together – this way you won’t have to reheat the black beans separately, plus they get roasted in flavorful spices.
- Blend cilantro lime sauce – we love using a high-speed blender for this part, but a food processor will also do the trick.
- Use fresh lime in sauce – this really does make a difference flavor-wise in the sauce! Use freshly-squeezed lime for the biggest flavor.
- Prep toppings ahead of time – this saves so much time if you’re in a hurry to get dinner on the table. Slice all your toppings ahead of time and store in fridge until ready to assemble bowls.
Burrito Bowl Topping Ideas
The sky’s the limit for what you can top these bowls with! Check out our favorite toppings…
- Sliced red onion
- Avocado
- Diced fresh tomatoes
- Shredded Monterey jack cheese or a Mexican blend cheese
- Fresh lime wedges for squeezing over top
- Cilantro
- Shredded lettuce
How to Meal Prep Burrito Bowls
These bowls are a dream for meal prepping! You can prep nearly all of the components days in advance for easy assembly whenever.
Steam rice and roast sweet potatoes/black beans up to 4 days in advance and divide between meal prep containers.
Make the sauce and prep toppings (except for avocado – slice that right before) up to 4 days in advance and store in separate containers.
When ready to serve, reheat rice and sweet potato/black beans in microwave 1-2 minutes, stirring at 30 second intervals. Top burrito bowls with toppings and sauce and serve immediately.
These burrito bowls are just the perfect medley of flavors. The tender roasted sweet potatoes combined with the fluffy rice and cool, creamy cilantro lime sauce is just an explosion of bold flavors.
Don’t be afraid to change up your toppings game either! Any way you make these bowls they’re gonna rule.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these burrito bowls made step by step on Google web stories!
More vegetarian dinner favorites to try next!
Black Bean Sweet Potato Burrito Bowls with Cilantro Lime Sauce
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Ingredients
Sweet Potatoes and Black Beans
- 2 medium sweet potatoes, peeled and cut into 1/4-in cubes
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cayenne
- Salt and pepper to taste
Cilantro Lime Sauce
- 2 cups firmly-packed fresh cilantro (stems and leaves)
- 1/4 cup freshly-squeezed lime juice
- 2 medium cloves garlic, peeled
- 1 medium jalapeno, seeded and chopped
- 3 tablespoons minced yellow onion
- 1/2 cup sour cream
- Salt and pepper to taste
Burrito Bowls
- 2 cups hot cooked rice
- Sliced avocado, red onion, diced tomato, shredded Monterey jack cheese, shredded lettuce, fresh cilantro, and fresh lime wedges for assembling
Instructions
Sweet Potatoes and Black Beans
- Preheat oven to 400F. Lightly grease a large sheet pan and set aside.
- In a large bowl, toss sweet potatoes and black beans with olive oil and spices until evenly coated. Season with salt and pepper to taste.
- Spread sweet potatoes and black beans in an even layer on prepared baking sheet. Roast at 400F 20-25 minutes until sweet potatoes are tender when pierced with a fork. Keep warm until ready to serve.
Cilantro Lime Sauce
- Combine all sauce ingredients in a blender or food processor. Blend until smooth, scraping down sides as necessary. Season sauce with salt and pepper to taste. Store in refrigerator until ready to use.
Burrito Bowls
- Assemble burrito bowls by dividing rice between 4 serving bowls. Top with sweet potato/black bean mixture and top with avocado, red onion, tomato, cheese, lettuce, cilantro, and lime wedges for squeezing over top. Drizzle bowls with sauce and serve immediately. Enjoy!
Tina Mullins says
I’m trying to eat healthier and came across your recipe, delicious and I’m very picky 😋
Sarah says
Yay! So happy these bowls were a success for you, Tina! 🙂