These One-Pan Sweet Potato Burrito Bowls combine roasted sweet potatoes, zucchini, red onion, and creamy black beans with smoky Mexican-inspired spices. Naturally vegan and gluten-free, they’re easy to customize with your favourite toppings and perfect for meal prep.
A Better Way to Burrito
If an easy, healthy dinner with minimal dishes to wash sounds like your idea of a good time, you’re going to love these Sweet Potato Burrito Bowls. These bowls are unfancy, unfussy, and endlessly customizable.
As much as I do love a classic wrapped burrito (as evidenced by HNL community-fave Black Bean and Quinoa Freezer Burritos and my personal fave Cheesy Bean and Rice Burritos), I don't always have the capacity for burrito rolling on a weeknight, ya know?
That's why I love a burrito bowl. Once you get the chopping out of the way, your roasting pan (or a sheet pan!) does the heavy lifting here. Sweet potatoes, zucchini, red onion, and spices all roast together in one pan before the black beans are stirred in, together with a squeeze of lime and a generous amount of cilantro.
Best of all, there’s no complicated technique required. If you can chop some vegetables, open a can of beans, and throw everything into a pan, then you, dear reader, are highly qualified to make this recipe.
Let's make sweet potato Burrito Bowls together!
You'll find specific instructions in the printable recipe card below, but for now, let's walk through it together, step by step.
Step 1: Chop everything up
Get chopping! Chop your sweet potatoes, zucchini, red pepper, red onion, and jalapeno.
Dump all of your chopped veggies into your roasting pan, along with the smoked paprika, chili powder, cumin, salt, and pepper, and a bit of olive oil. Mix it up, right into the pan!
Step 2: Roast it up!
Place the pan into a pre-heated oven and roast those veggies until just tender. This will take about 20-30 minutes, depending on how small you diced them.
Remove the pan from the oven. Add the black beans, cilantro, and lime juice.
Step 3: serve it up!
Scoop the filling into bowls (over rice if you like) and add your favorite burrito toppings. I love sliced avocado, sour cream, and some tortilla chips for crunch.
One-Pan Sweet Potato Burrito Bowls
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 2 medium jalapeño peppers de-seeded and finely diced
- 1 large red pepper diced
- 1 medium zucchini diced
- 1 medium red onion diced
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 2 cans black beans 14oz / 400g cans, drained and rinsed
- ½ cup fresh cilantro chopped
- juice of one lime
Instructions
- Preheat your oven to 200°C / 400°F.
- Peel and dice the sweet potato. Dice the zucchini and red pepper, and red onion. Finely dice the jalapeños.2 medium sweet potatoes, 2 medium jalapeño peppers, 1 large red pepper, 1 medium zucchini, 1 medium red onion
- In a large roasting pan, combine sweet potatoes, jalapeños, red pepper, zucchini, and red onion. Add olive oil, cumin, chili powder, smoked paprika, and a touch of salt and pepper. Give this a good mix so that everything is well seasoned.1 Tablespoon extra virgin olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, salt and pepper
- Place in the oven and roast for about 20 - 30 minutes, stirring once about half way through. The sweet potato should be just tender when the vegetables have finished roasting.
- Remove the roasting pan from the oven and add the black beans, cilantro, and lime juice directly to the pan. Stir to combine.2 cans black beans, ½ cup fresh cilantro, juice of one lime
- Spoon the mixture into bowls and serve warm. Top with diced avocado, jalapeños, or other desired toppings.
Notes
- Nutrition values are an estimate only.
- Leftover burrito bowls will last about three days in the fridge.
- Or, wrap in a tortilla and pop into the freezer for another day.
Janine says
Made this tonight and I think the hub already ate half of it. I had to rescue my lunch portion. Love the flavor and how simple it was to come together. The house smells amazing, too!
Katie Trant says
I made this yesterday as well! Packed it up in four lunch boxes for myself. Glad you enjoyed it as well 🙂
Gail Hunt says
This was so damn good, Katie. It tastes like nachos in a bowl, without the chips. (Doug made amazing microwave potato crisps to go with this, though!)
It's going on the dinner rotation list right now.
Thank you again for the inspiration.
Kimberly Adkison says
These are on regular rotation in my lunch prep list. Delicious and so satisfying. Thanks Katie.
Rhonda says
I really love your recipes and can't wait to try some. This looks divine. I have already earmarked your creamy cauliflower pasta bake for this evening as I have been dreaming about it all week. I've never made a creamy sauce with cauliflower so am anxious to see how it turns out. Many thanks!
Katie Trant says
The creamy cauliflower sauce is amazing! I hope you'll let us know how it turns out 🙂
Naomi says
Just made these tonight for dinner - so yummy! We wrapped them in tortillas and baked them for 10 minutes with cheese! The best part is we have so much left over for lunches this week:) Thanks!
Katie Trant says
Yum! That cheese / tortilla bake sounds like a great dinner. I wrapped up some of the leftover mix and tossed it in the freezer as freezer burritos, makes a great lunch!
Cammy says
Just finished eating these, dang so good! We added a little melted cheese and then crumbled a few blue corn chips on top plus a dollop of salsa. Amazing and absolutely loaded with real food.
Katie Trant says
Glad you like them! I also enjoy them with a bit of cheese all wrapped up in a whole wheat tortilla. So good!
Kathryn says
I'm gradually learning to use a tripod more and more. I don't really like it and find it a bit of a pain but it definitely does help to get better quality shots and, like you, I don't have to take so many in the hopes that I managed to to make one a little less blurry than the others! I love the idea of these burrito bowls - they're definitely going to go into our dinner rotation!
Katie Trant says
Hmm. Maybe I should give it a try. I'm not convinced, but I think it would be worth it to borrow one and see how it goes before I commit to buying one.
Susan says
I make a similar recipe I found that uses Squash roasted with a bit of maple syrup in place of the Sweet Potato. The mixture is then stuffed & wrapped into tortillas baked in the oven with a special tomato sauce and cheeses. I make it often and just made it on Saturday! So yummy to have this filling as a side dish too.
Katie Trant says
That recipe sounds great! I love the idea of squash and maple syrup, and that special cheese sauce sounds delish. Yum!
Jess says
I know it's not for everyone, but the tripod has seriously been a game-changer for me. I save SO much time by having the camera stationary and just tweaking one or two things - I totally recommend it! I used to take mega photos for all my posts too, but sometimes now I just take a few and that's all I need! I have GOT to put burrito bowls back into my dinner rotation....not sure where they fell out, but I love this idea!
Katie Trant says
Just a few?! Can this be true?! Okay, you may have convinced me to borrow a tripod and give it a try! Definitely get back into the burrito bowl game, you won't regret it!
easyfoodsmith says
Oh yeah, love this meal. Its a win win recipe...esy to dish up nd good to eat 😀
Katie Trant says
Aren't one-pan meals the best?!
shelly says
I love this idea and miraculously, I have all of the ingredients at home! my one question is how do you warm them up when you take them out of the freezer?
Katie Trant says
Hi Shelly! When I warm up freezer burritos I either unwrap them and defrost / warm up in the microwave (if I'm at work) or leave them in the foil and place in the oven for about 20 minutes at 350°F until they're warmed through. Or I just let them thaw and eat them at room temperature!
Linda @ Veganosity says
Katie, this looks fabulous. So colorful and healthy! I would be lost without my tripod, it's worth the investment. Every time I take my camera into my hands to shoot a photo it turns out slightly blurry. I must have super shaky hands. Having said that, I think your pictures are beautiful!
Katie Trant says
I think I might borrow a tripod and try it out. I do have a fairly small apartment kitchen, and I'm not sure whether I'd find a tripod more efficient or whether it would be a pain for me. Only one way to find out!
Sam @ PancakeWarriors says
I love your approach for the new year. I often find myself taking way to many pictures and simply cannot manage to get a good shit without the tripod. You are so brave. I also struggle with editing. It's a process though and I feel like with practice I'll improve. This recipe is great. Love a one pot dish!!
Katie Trant says
I haaaate the editing! I'm actually giving myself a break from editing RAW photos as to be honest, I don't notice a huge difference except in the time I spend editing. Bad blogger, I know!
Alissa says
I think your 200 photo shoot paid off, because before I read anything about it I scrolled past that first photo and thought it looked awesome. Seriously, all of the photos look great, and this sounds delicious - like a perfect winter warm up meal. 🙂
Katie Trant says
Thanks Alissa! This is one of my favourite quick and easy and totally delicious healthy dinners.
Carol Ann Hoel says
This looks delicious. I bookmarked it so I won't forget where I found it when I want it. Cool! Thanks for sharing. Blessings to you...
Katie Trant says
Thanks Carol! I hope you like it!
kellie@foodtoglow says
Of course I love this, Katie. All of those deep phytochemical-rich colours, lush tastes and the ease. I am soon to blog a sweet potato recipe but for once we aren't telepathic. It is Korean. And excuse me if I correct you. Your photos are AWESOME, very clear, And don't faff with getting a tripod. I find mine a bloody pest in the small space of my kitchen so it lives under a bed somewhere. You'd be better off getting a good soft daylight box to reduce any blur you feel you have with low light (although In don't see it in your pix). Unless you are blessed with space I would just stick with the great pix you already create without a tripod. Streamline your clicks, yes (200 is a bit bonkers) but don't change a thing.
Katie Trant says
Aww, thanks Kellie. You are, as usual, too kind. I think the first thing is to streamline my clicks (I mean, 200, how does that even happen?!) and then go from there. Although a lot of the commenters here are pro-tripod, I suspect I might be like you and find it a pain. I think I'll borrow one for a small amount of time and see whether or not I like it before doing anything too crazy. Looking forward to your Korean sweet potatoes! If instagram is any indication, a delicious recipe is in our future!