Easy one-pan Vegetarian Burrito Bowls made with roasted sweet potatoes, black beans, and other healthy veggies. A perfect meal prep recipe that’s completely plant-based and gluten-free, these vegan burrito bowls are a hit with the whole family.
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Do you love an easy healthy dinner?
Do you love not doing more dishes than absolutely necessary?
Do you love plant-based recipes?
Well then you are in the right place at the right time!
These easy Vegetarian Burrito Bowls are a dinner time dream come true. They’re un-fancy, un-fussy, and unbelievably delicious. And if you can chop up some veggies and throw them into a pan, then you, dear reader, are highly qualified to make this recipe.
What’s in Vegetarian Burrito Bowls?
Truly, my friend, the world is your burrito bowl oyster. I’ll show you what I did to make my version of vegan burrito bowls and then you can run with it and make it your own. Here’s what you need:
- Sweet potatoes –> This is the starchy component of our burrito bowls.
- Zucchini –> Support crew!
- Red peppers –> Or green – you do you.
- Red onion –> Yellow is totes fine too!
- Jalapeno peppers –> Bringing some heat.
- Black beans –> Bringing some protein!
- Cilantro –> Yes please!
- Lime juice –> For a little zing.
- Spices –> Smoked paprika, chili powder, and cumin.
- Salt and pepper –> As one does.
You’ll need a good sharp knife for dicing up all those veggies, and a nice big roasting pan. The one I use is actually a lasagna pan (it’s this one), but it’s big enough to hold all of the veggies and has nice high sides to keep everything contained.
How to make this recipe:
You’ll find detailed instructions in the printable recipe card at the end of this post, but let’s start by walking through it step-by-step.
Step 1: (not pictured) Get chopping! Chop your sweet potatoes, zucchini, red pepper, red onion, and jalapeno.
Step 2: (above) Dump all of your chopped veggies into your roasting pan, along with the smoked paprika, chili powde,r cumin, salt, and pepper, and a bit of olive oil.
Step 3: (above) Mix it up, right into the pan!
Step 4: (above) 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.
Step 5: (above) Remove the pan from the oven. Add the black beans, cilantro, and lime juice.
Step 6: (below) Mix it up!
Step 7: Spoon the mixture into bowls, add desired toppings, and serve.
Vegetarian Burrito Bowl Topping Ideas:
I don’t know about you, but in my world, burrito bowls are all about toppings. Here are a few ideas:
- Sliced avocado halves
- More cilantro
- Pickled jalapenos
- Lime wedges
- Sliced tomatoes
- Sour cream
- Shredded cheese
- Tortilla chips
I find these burrito bowls don’t need an additional starch, but if you’re looking for a heartier meal you are of course welcome to serve over rice. My friend Sarah has a recipe for Cilantro Lime Rice that I think would be excellent with these. If you wanted to add more beans to the party, give my Spicy Instant Pot Black Beans a try.
Prefer your burritos wrapped up? Good news, this vegetarian burrito bowl filling is also delicious wrapped up in a tortilla with a bit of cheese. Or, try my Black Bean and Quinoa Freezer Burritos instead.
This burrito bowl filling would also be a great way to spruce up my Air Fryer Nachos.
What’s the deal with sweet potatoes?
Glad you asked!
Orange fleshed sweet potatoes are incredibly rich in beta-carotene, a pre-curser to vitamin A. In fact, some studies have shown that sweet potatoes contain even more bioavailable beta-carotene than leafy green vegetables.
Sweet potatoes also contain storage proteins called sporamins which have unique antioxidant properties. Also valuable for their anti-inflammatory benefits and blood sugar regulation, sweet potatoes are loaded with fiber, which helps steady the pace of digestion and regulate glucose uptake.
They’re also a great source of vitamin C, manganese, vitamin B6, potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus complex carbohydrates.
Other recipes you might enjoy:
One-Pan Vegetarian Burrito Bowls
- Sheet pans
- 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
- 1/2 cup fresh cilantro chopped
- juice of one lime
- 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.
- 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.
- 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.
- Spoon the mixture into bowls and serve warm. Top with diced avocado, jalapeños, or other desired toppings.
- 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.
This recipe was originally published January 12, 2015. It was retested, re-photographed, and most recently updated on January 5, 2021.