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Black Bean and Sweet Potato Burrito Bowls

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"Healthy, fresh and tasty!"

Serves | Prep Time | Cook Time

Why I Love This Recipe

This is a healthy, tasty alternative to a flour tortilla-wrapped burrito. You can also serve it with corn tortillas (as what is a meal in Mexico without tortillas) to make mini tacos, or have on its own. Feel free to top with salsa and lots of lime juice!

Ingredients You'll Need

4 c cooked black beans
4 large sweet potatoes, cut into cubes
1 onion, chopped
4 cloves garlic, minced
2 bell peppers, julienned
12 cherry tomatoes, quarterd
chilli powder
black pepper

2 c rice
1 onion, diced
2 celery stalks, diced
1 carrot, diced
6 tomatoes, diced
4 c vegetable stock


Pre-cook the black beans and have ready.

Lightly oil the sweet potato cubes and season them with salt, pepper, cumin, paprika, and chili powder. Bake in the oven until fork tender.

Heat a little oil in a pan over medium heat. Once the oil is hot, add the onions and cook until translucent. Add bell peppers and garlic and stir frequently.

When the sweet potatoes are cooked, add them to the pan with the onions, garlic and bell peppers. Add more spices to taste.

Heat a little oil in a pot over medium heat. Once the oil is hot, add the onion, celery, carrot and tomatoes. Add spices to taste. When the onions are translucent, add the rice, stirring to coat the rice with the oil, spices and vegetables. Add the vegetable stock. Bring to a boil, then reduce to a simmer, cover, and let cook for approximately 25 minutes, or until the rice is cooked through and the liquid is absorbed.

Assemble the bowls: rice, beans, sweet potato mixture, avocado, cherry tomatoes, lime, cilantro

Pairs Well With

Tortillas, chips, or just plain as it is!

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