I feel like it is only right that I start month of pantry inspiration with a pantry recipe I eat every week. These burrito bowls are a staple in our house because the vegetables and toppings are interchangeable. I’ve also been known to eat the rice and beans be themselves with a bit of hot sauce or a fried egg (an all-seasons meal). This is the epitome of a pantry meal. Also, I typically make a large batch of rice and beans- this becomes my lunch, and occasionally breakfast, throughout the week.
Black Bean Burrito Bowl with Roasted Sweet Potatoes
A delicious vegan black bean burrito bowl featuring roasted sweet potatoes, rice, and your favorite burrito bowl toppings.
½ cup uncooked long grain or short grain brown rice
1 medium sweet potato
1 clove garlic, minced
2 teaspoons olive oil
Pinch of salt
Salsa, for topping
Toasted pepitas, for topping
Cilantro, for topping
- Rinse the rice and combine with 1 cup of water in a pot with a lid. Bring to a boil, reduce to a simmer, and cook until the rice is tender and the water is absorbed.; 40 to 50 minutes.
- While the rice is cooking, heat your oven to 425˚F. Cube the sweet potatoes into ½” pieces and toss with the minced garlic, olive oil, and salt. Roast for roughly 30 minutes; until tender and browning.
- Finally, make the black beans. Add the black beans with their liquid to a pan along with a bit of minced garlic, spices, and salt; cooking until the beans are warm and the sauce has thickened.
- Assemble the bowls with a layer of rice, then beans and sweet potatoes. Top with your favorite salsa, toasted peptias, and cilantro before serving.
Tips + Tricks: Make the black beans ahead of time and allow the flavors to sit together. Also, for a faster meal, swap out the rice for quinoa or bulgur.
Nutrition: See the information.
Step by Step
Black Bean Burrito Bowl
As mentioned, these burrito bowls are great for using whatever you have on hand. As long as you have rice and beans, you can have a meal. There’s so many different ways you could dress up this recipe, it’s feasible to never eat this bowl the same way twice.
Vegetables: Swap the sweet potatoes for roasted butternut squash or delicata squash. For seasonal variations: zucchini and yellow squash are perfect during the summer and wilted greens work during the cooler spring/fall months.
Salad: Skip the grains and let the sweet potatoes + beans cool then add to a bowl with greens. Use lime dressing or even a homemade chipotle-ranch (delicious!)
Legumes: Swap out the black beans for pinto or kidney beans (a great way to use up varieties of beans you might not use as often!)
Black beans are a staple in my kitchen. I always keep a container of dried black beans and usually a couple small jars of cooked black beans in the freezer. I’m also often making these spiced black beans for use in recipes like this cilantro scramble, enchiladas, and tacos.