Sweet Potato Black Bean Burrito Bowls

These sweet potato black bean burrito bowls are the perfect vegetarian meal to add to your weekly meal plan. Delicious cilantro lime rice piled high with black beans, roasted sweet potatoes, and vegetables. Trust me, you’ll go crazy over this bowl!

This post is sponsored by Mrs. Grimes beans. All opinions are 100% my own.

Do you love burrito bowls as much as I do? Seriously though. They are a like a big bowl of comfort all cozied up together just begging to be eaten. Sometimes I like to smother mine in Greek yogurt ranch (don’t you judge me! I’m from Ohio, we love ranch) but this time I made my own homemade cilantro vinaigrette that is seriously THE BEST. If you’re a cilantro lover you’ll go crazy over this vinaigrette.

PLUS because I left out the meat (you can totally add chicken or shrimp!) I opted to throw in some Mrs. Grimes black beans for added fiber and protein. And because Mrs. Grimes beans are made vegetarian friendly this dish stays 100% vegetarian. If you leave off the little bit of cotija at the end you can go full vegan!

This meal makes about 4 servings but if you’re like me you’ll eat 2 of those servings right away because you can’t stop shoveling all this goodness in your mouth. There is nothing better than citrus rice mixed with roasted vegetables and black beans. It’s like someone took the flavors of the southwest and pulled them together in a big bowl.

I actually don’t eat a ton of meatless meals but I’ve been more conscious about adding them the past couple of months. I love meals like this because I really get to showcase other flavors that often get relegated to being a side dish or thrown in for bulk. Aka: black beans and sweet potatoes.

In these sweet potato black bean burrito bowls, the sweet potatoes are super seasoned and the black beans are kept simple to showcase their creaminess and obvious amazing flavor. PLUS if you’re looking for a deal you can pick up a coupon for Mrs. Grimes Beans! You can find them at Hy-Vee, Fareway and select Walmart stores!

Don’t forget to drizzle on all the vinaigrette at the end after you put together your bowls. And if you’re looking to really bulk up the meal you can even throw in some Mrs. Grimes red kidney beans!

{Looking for more delicious meatless meals? Try my Parmesan Cajun Spiced Cauliflower SteakCreme Fraiche Mushroom GnocchiCurried Lentil Vegetable SoupKimchi Fried Rice or my Lentil Couscous Goat Cheese Salad}

Sweet Potato Black Bean Burrito Bowls

These sweet potato black bean burrito bowls are the perfect vegetarian meal to add to your weekly meal plan. Delicious cilantro lime rice piled high with black beans, roasted sweet potatoes, and vegetables. Trust me, you’ll go crazy over this bowl!

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

For bowl:

  • 2 large sweet potatoes, skin scrubbed clean
  • 1 red bell pepper, cored and thinly sliced
  • 1 green bell pepper, cored and thinly sliced
  • 1 small yellow onion, peeled and thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 3-1/2 cup water
  • 2 cups uncooked white long grain rice
  • 1 lime, juiced
  • 1/4 cup minced cilantro
  • 1 (15.5 ounce) can Mrs. Grimes black beans, drained and rinsed
  • Crumbled cotija cheese, for topping, optional
  •  Minced cilantro, for topping, optional

For dressing:

  • 2 cups packed cilantro with stems
  • 3 garlic cloves
  • 1/4 cup olive oil
  • 1/4 cup water
  • 2 tablespoons red wine vinegar
  • Kosher salt, to taste
  • Crushed red pepper flakes, to taste
  • Black pepper, to taste

Directions:

For bowls:
Preheat oven to 425 degrees.

Cube your sweet potatoes into 2-bite sized chunks and add to a large mixing bowl along with the sliced red bell peppers, green bell peppers, and onions. Drizzle with olive oil, chili powder, kosher salt, garlic powder, cumin, smoked paprika and onion powder. Toss to evenly coat.

Add vegetables to a Silpat lined rimmed baking sheet and bake for about 20 minutes or until the sweet potatoes are soft. Remove from the oven.

While the potatoes are roasting add water to a medium sized pot and set over high heat. Once the water starts to boil add in the rice, cover and reduce heat. Cook for about 20 minutes or until the water is absorbed and the rice is fully cooked.

Remove the rice from the heat and stir in lime juice and minced cilantro, stir to combine and set aside.

To assemble bowls add rice and top with black beans, sweet potatoes, peppers, onions, garnish with crumbled cotija cheese and minced cilantro and drizzled with homemade cilantro vinaigrette.

For dressing:
Add all ingredients to a blender and blend until smooth.