Black Bean Sweet Potato Burrito Bowls with Cilantro Lime Sauce

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!

5 from 1 vote

Black Bean Sweet Potato Burrito Bowls with Cilantro Lime Sauce

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!

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 382kcal

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!

Notes

Storing Instructions:

Store burrito bowls in refrigerator up to 6 days.

Nutrition