Sweet Potato Burrito Bowl

This Sweet Potato Burrito Bowl is what weeknight dreams are made of! Loaded with roasted sweet potatoes, creamy black beans, cilantro lime rice, and a simple corn salsa that ties all the flavors together. Perfect for meal prepping and delicious leftovers.

This recipe is one of those meatless dinner recipes that no one realizes is missing the meat. In fact, my husband has declared it one of the best things I've ever made.

It's also the best way to stretch your budget without sacrificing taste. Using affordable ingredients like beans, rice, and seasonal produce, it’s packed with ingredients that will help keep you full until your next meal!

Prepare the components ahead of time for a quick, reheat-and-eat $10 dinner perfect for busy nights.

Ingredient Notes

When it comes to making an out-of-this-world homemade sweet potato burrito bowl, you need 5 things:

1. Sweet potatoes: Regular sweet potatoes are the cheapest and most available year round, but feel free to use any sweet potatoes of choice. During the fall and winter, you can even swap in butternut squash or fresh pumpkin for a seasonal twist.
2. Beans: Chipotle black beans are my favorite to pair with roasted sweet potatoes, but if you prefer pinto beans or refried black beans, go for it.
3. Rice: In my personal opinion, fluffy Cilantro Lime Rice makes these burrito bowls so much more delicious than using plain white rice or brown rice. My recipe is easy to make in the Instant Pot or rice cooker and is easy to double or triple if you have the freezer space.
4. Corn salsa: If you have the ingredients or time, my Chipotle Corn Salsa is amazing with roasted sweet potatoes. I usually don't have everything on hand and just make a quicker cheater version with 16 ounces frozen corn, 1/2 a diced red onion, 1 jalapeño, diced, and a pinch of salt. 
5. A delicious sauce: Any creamy, savory of sauce will do. In the recipe card below, I've included a recipe for a quick and delicious Jalapeño Ranch, but my Cilantro Lime Sauce would be amazing in these burrito bowls, too.

Extra Burrito Bowl Toppings

Once you have your 5 must-have ingredients, loading your burrito bowl with additional toppings is completely personal and for me, very dependent on what I have on hand at the time.

Below I've listed some of my favorite burrito bowl toppings, but load yours with whatever your heart desires.

• Shredded iceberg
• Shredded cabbage
• Pico de gallo
• Guacamole or avocado slices
• Sour cream or Greek yogurt (try this Cashew Sour cream if you're dairy-free!)
• Jalapeño slices
• Diced red onion
• Hot sauce

How to Make Sweet Potato Burrito Bowls

If you have your rice and beans prepped and ready to go, making these sweet potato burrito bowls is a literal breeze. 

Make Ahead Instructions

These sweet potato burrito bowls are the perfect meal prep on a budget. It can be time consuming to prep the beans, rice, and sweet potatoes all in one day, so make life easier and prep ahead over a couple of days.

I like to make a big batch of rice and beans on the weekend and freeze them for quick meals whenever I need them. 

• Rice: Homemade Cilantro Lime Rice will last up to 5 days in an airtight container in the refrigerator or up to 3 months in the freezer. Because the rice is tossed in oil and citrus juices, it doesn’t dry out like other rices. 
• Beans: If you’re short on time, opt for 2 cans of black beans and drain and rinse. If making Homemade Chipotle Black Beans, note that they will keep for up to 5 days in an airtight container in the refrigerator or 3 months in the freezer. 
• Corn salsa: Prep up to 3 days in advance and keep in an airtight container in the refrigerator. 
• Creamy sauce: Prep up to 5 days in advance and keep in an airtight jar in the refrigerator. 
• Sweet potatoes: Leftovers will keep for up to 4 days.