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Black Bean Sweet Potato Burrito Bowls

Black bean sweet potato burrito bowls pair fluffy rice and cumin-seasoned beans with sweet potatoes roasted until tender and browned at the edges. Finish each bowl with Mexican-blend cheese, salsa, avocado, cilantro, and a squeeze of lime.
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Prep Time 15 minutes
Cook Time 30 minutes
Standing time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 765
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1 cup long-grain white rice
  • 1.5 cups water
  • 1.5 tsp kosher salt divided
For the sweet potatoes
  • 2 lb sweet potatoes peeled and cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 1 tsp chili powder
For the beans
  • 2 can (15 oz) black beans drained and rinsed
  • 0.5 cup water
  • 0.5 tsp ground cumin
  • 0.5 tsp garlic powder
For the toppings
  • 1 cup Mexican-blend cheese shredded
  • 1 cup salsa
  • 1 avocado diced
  • 1 lime cut into wedges
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 medium saucepan
  • 1 18x13-inch rimmed baking sheet
  • 1 10-inch skillet

Method
 

Cook the rice
  1. Combine the rice, water, and 1/2 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat.
  2. Cover, reduce the heat to low, and simmer for 15 to 18 minutes.
  3. Remove from the heat and let stand, covered, for 10 minutes.
Roast the sweet potatoes
  1. Heat the oven to 425°F.
  2. Toss the sweet potatoes on an 18x13-inch rimmed baking sheet with the olive oil, chili powder, and 1/2 teaspoon salt.
  3. Spread in a single layer and roast for 25 to 30 minutes, turning once halfway through, until tender and browned at the edges.
Warm the beans
  1. Combine the black beans, water, cumin, garlic powder, and remaining 1/2 teaspoon salt in a 10-inch skillet.
  2. Simmer over medium heat for 5 to 8 minutes, stirring occasionally, until the beans are hot.
Assemble the bowls
  1. Divide the rice, sweet potatoes, and beans among four bowls.
  2. Top with the cheese, salsa, avocado, and cilantro, and serve with lime wedges.

Notes

For the best texture, keep the toppings separate until serving. Refrigerate leftovers for up to 4 days; freeze the rice, sweet potatoes, and beans for up to 3 months, and add fresh toppings after reheating. For a dairy-free option, use dairy-free shredded cheese.