Go Back

Meatless Sweet Potato Burrito Bowl

This meatless burrito bowl is packed with flavor; the earthy sweetness of roasted sweet potatoes combined with well-seasoned black beans and topped with sautéed poblano peppers, red bell peppers, and onions take this dish to the next level of goodness. Top with a lime and fresh cilantro.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine Mexican
Servings 4 people
Calories 1761.2 kcal

Equipment

  • 1 Baking Sheet For roasting sweet potatoes
  • 1 Large Pot For simmering black beans
  • 1 Large Skillet For sautéing vegetables
  • 1 Chef's knife For dicing and slicing
  • 1 Cutting Board For food preparation

Ingredients
  

Main

  • 1 sweet potato peeled and diced
  • 1 yellow onion
  • 2 tablespoons grapeseed oil divided
  • 1 15 ounce can black beans, rinsed and drained
  • 1 1 ounce package taco seasoning mix, divided
  • ½ cup fire-roasted diced tomatoes
  • ½ poblano pepper sliced
  • 1 red bell pepper sliced
  • 4 cups hot cooked rice

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes on a cooking sheet and spread evenly.
  • Roast sweet potatoes in the preheated oven until tender, 15 to 20 minutes. Set aside and let cool.
  • Meanwhile, slice 1/2 of the yellow onion and set aside; chop remaining half.
  • Heat 1 tablespoon grapeseed oil in a pot over medium-high heat. Add chopped onions and cook for 2 to 3 minutes. Add beans and 1/2 taco seasoning packet and mix well. Add fire-roasted tomatoes, reduce heat to low, and simmer beans for 15 minutes.
  • At the same time, heat remaining grapeseed oil in a skillet over medium heat. Add sliced yellow onions, poblano, and red bell pepper. Mix well and add remaining taco seasoning packet; stir to combine the flavor. Cook mixture for 5 to 7 minutes.
  • Add cooked rice to a bowl, then add the roasted sweet potatoes, black bean mixture, and sautéed onions, poblano, and red bell peppers.

Notes

For optimal flavor and texture, ensure sweet potato pieces are uniform in size to promote even roasting; a slight caramelization is desirable. When sautéing the poblano, red bell pepper, and sliced onion, aim for a tender-crisp texture to maintain their vibrant character – overcooking can lead to a mushy consistency. Enhance the black beans by adding a bay leaf during simmering or a splash of vegetable broth for depth. A squeeze of fresh lime juice and chopped cilantro added just before serving will significantly brighten the overall profile of the dish. Consider a pinch of smoked paprika in the beans for an extra layer of complexity.