Description
This Healthy Sweet Potato Burrito Bowl is a vibrant and wholesome dish made with roasted sweet potatoes, black beans, fresh veggies, and creamy guacamole. It’s plant-based, gluten-free, and packed with fiber, antioxidants, and bold flavors—perfect for meal prep or a quick, satisfying lunch or dinner. With layers of textures and natural ingredients, this bowl is both energizing and comforting.
Ingredients
For Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- Salt & pepper to taste
For Bowl Assembly
- 1 cup canned black beans, rinsed and drained
- 1 cup canned or frozen corn, rinsed and dried
- 1 cup chopped tomatoes (cherry or Roma)
- ½ cup fresh cilantro or parsley
- 4 cups mixed greens (spinach, romaine, kale)
For Guacamole
- 2 ripe avocados
- Juice of ½ lime
- ¼ cup red onion (optional)
- 1 garlic clove, minced
- Salt to taste
Optional Toppings
- Jalapeño slices
- Lime wedges
- Hot sauce
- Crushed tortilla chips
Instructions
-
Preheat oven to 400°F (200°C). Toss sweet potatoes with oil, paprika, cumin, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
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Prepare the guacamole by mashing avocados and mixing in lime juice, garlic, red onion, and salt. Set aside covered.
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Warm black beans and corn in a pan or microwave; season lightly with salt and lime juice.
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Chop fresh ingredients (greens, tomatoes, cilantro) and set them aside.
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Assemble the bowl: Add greens first, then sweet potatoes, beans, corn, and tomatoes. Add guacamole in the center and top with cilantro and optional toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes