Black Bean Burrito Bowl with Roasted Sweet Potatoes | Naturally Ella

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 and Rice | Naturally Ella

Black Bean Burrito Bowl with Roasted Sweet Potatoes

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes
  • Yield: 2 bowls
  • Category: Dinner


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

  • 1 recipe for spiced black beans

  • 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.

Stock up on Ingredients: brown rice, black beans, sweet potatoes

Nutrition: See the information.


  • Calories: 428
  • Sugar: 2.8
  • Sodium: 204
  • Fat: 1.7
  • Fiber: 11.6
  • Protein: 12.6
  • Cholesterol: 0

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 Bean Burrito Bowl with Roasted Sweet Potatoes and Rice | Naturally Ella