One-Pan Sweet Potato Burrito Bowls

two vegetarian burrito bowls on a grey surface with two gold forks on a green napkin to the side

One-Pan Sweet Potato Burrito Bowls

These One-Pan Sweet Potato Burrito Bowls combine roasted sweet potatoes, zucchini, red onion, and black beans with smoky Mexican-inspired spices. Naturally vegan and gluten-free, they’re easy to customize with your favorite toppings and perfect for meal prep.

Course Main Course

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword Vegetarian Burrito Bowls

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 222kcal

Author Katie Trant

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

US Customary - Metric

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.

Nutrition