There’s something incredibly satisfying about digging into a burrito bowl—it’s colorful, customizable, and packed with flavor. And when it’s vegan and loaded with roasted sweet potatoes, it checks all the boxes for a nourishing meal that doesn’t compromise on taste.

This Vegan Sweet Potato Burrito Bowl is a balanced blend of roasted vegetables, protein-rich beans, fresh toppings, and bold seasoning. Whether you’re meal prepping for the week or need a quick dinner option, this bowl brings together convenience and comfort in one delicious package.

Why You’ll Love This Bowl

Naturally vegan and gluten-free
Loaded with fiber, vitamins, and plant-based protein
Customizable with your favorite toppings and dressings
Great for meal prep—make components ahead and assemble when ready
Perfect balance of sweet, spicy, and savory flavors

Ingredients You’ll Need

Here’s what makes this bowl so good:

Sweet potatoes – peeled and cubed
Black beans – drained and rinsed
Cooked brown rice or quinoa – your choice of grain
Corn kernels – fresh, canned, or frozen
Red onion – thinly sliced
Avocado – sliced or mashed
Cherry tomatoes – halved
Lime wedges – for serving
Fresh cilantro – chopped
Spices – cumin, chili powder, paprika, garlic powder, salt, pepper
Olive oil – for roasting

Optional: Vegan sour cream or chipotle mayo for drizzling

How to Make It

1. Roast the Sweet Potatoes

Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway through until golden and tender.

2. Prep the Other Bowl Ingredients

While the sweet potatoes roast, cook your grain (rice or quinoa) if not already done. Warm the black beans and corn in a skillet or microwave. Slice avocado, onion, and tomatoes.

3. Build Your Bowl

Start with a base of brown rice or quinoa, then top with sweet potatoes, beans, corn, red onion, cherry tomatoes, and avocado. Sprinkle with cilantro and finish with a squeeze of fresh lime juice.

4. Optional: Add a Dressing or Sauce

If you like extra creaminess, drizzle with vegan chipotle mayo, cashew cream, or a simple tahini-lime dressing.

Meal Prep & Storage Tips

Roast a big batch of sweet potatoes and keep in the fridge for up to 4 days.
Store components separately for freshness, or build bowls in containers for grab-and-go lunches.
Add leafy greens or lettuce just before eating to keep them crisp.

Variations & Add-ins

This bowl is super flexible! Try these variations:

Swap black beans with pinto beans or lentils
Add sautéed bell peppers or mushrooms
Use cauliflower rice for a low-carb option
Add a spicy kick with jalapeños or hot sauce

Final Thoughts

The Vegan Sweet Potato Burrito Bowl is one of those recipes you’ll come back to again and again. It’s wholesome, filling, and full of bold Tex-Mex flavor. Whether you’re feeding a family, prepping your lunches for the week, or simply craving something satisfying and colorful—this bowl delivers every time.

It’s plant-based eating at its best: hearty, healthy, and incredibly delicious.