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