Sweet Potato Burrito Bowls

I mentioned in my weekly meal prep post for the week of 04/09 how we make vegetarian burrito bowls on the regular. They’re so simple and basic, which makes them super easy to throw together in a hurry.


We frequently will have these as our lunch for the week. I’ll roast up a huge batch of sweet potatoes and cook a couple cups of rice. Then we just assemble them and stash them in the refrigerator. They make an excellent quick dinner too! You can cook the rice and sweet potatoes in advance and just reheat or you could make it when you’re ready to eat. It’s only about 30 minutes start to finish, so it’s all a matter of when you have 30 minutes to spare. I frequently find I have more time in the mornings to get our dinner going than I do after work.

These are totally customizable and you can add or take away whatever you’d like. Some substitution/addition ideas:
Refried beans instead of black beans
Add sautéed onions and peppers
Quinoa instead of rice
Add chicken or hamburger
Skip the cheese to make it vegan

The great thing about this recipe is that at it’s most basic, it’s already gluten free and vegetarian. It’s so easy to customize for whatever diet/lifestyle everyone you’re feeding is following. Cook up some chicken or beef for the meat eaters. Grain free? Use cauli-rice in place of the rice and skip the corn and add some other veggies or meat. Stumped on how to make substitutions to fit your needs? Comment and I’ll do my best to help!

Vegetarian Burrito Bowl

Sweet Potato Burrito Bowls

1 large sweet potato or 2 medium, approx. 16 oz. total weight
2 tablespoons oil
1/2 teaspoon salt
1/2 cup dry rice, cooked to package directions (any variety of rice will do)
1 cup black beans
1/2 cup corn
2 oz. cheese, shredded
1/4 cup salsa

Preheat oven to 425. Wash the sweet potatoes and cut them into pieces. The size and shape really doesn’t matter, just so long as all of the pieces are fairly similar in width. You can cut them into half-inch cubes or just into quarter-inch rounds (like in the picture.) You can peel them, if desired, but it’s really not necessary.

Toss the sweet potato pieces with oil and salt, then spread them into a single layer on a rimmed baking sheet. Bake for 20 minutes, stir, then bake for 15 more minutes. Remove from oven and set aside.

To assemble the bowls, simply add half of all of the ingredients to each bowl in whatever order you’d like. Eat!


5 Comments Add yours

  1. Sounds good and simple… Thank you for sharing


    1. Good and simple are 2 of my main requirements 😉

      Thanks for stopping by!


  2. Oh yum, this looks so delicious! 🙂


    1. Thank you, Rebecca! It’s definitely a favorite around here 🙂

      Liked by 1 person

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