Looking for an easy weeknight dinner? Try this Vegan Sweet Potato Burrito Bowl made with brown rice, black beans, and sweet potato. It’s super versatile and great for meal prep!

Overhead shot of a vegan burrito bowl with brown rice, roasted sweet potatoes, black beans, and fresh toppings in a ceramic bowl

Burrito bowls are easily one of my top five favorite meals.

They’re easy to make, endlessly customizable, and packed with flavor and nutrients—you really can’t go wrong.

This version starts with a hearty base of brown rice, roasted sweet potato, red bell pepper, and fiber-rich black beans. My grandma used to make this and I would eat it just on it’s own—no extras needed, it’s that good!

The rice mixture is so versatile, too. Use it in tacos, burritos, quesadillas, or save the leftovers for lunch tomorrow (trust me, your future self will thank you).

Why You’ll Love This Burrito Bowl Recipe

  • Packed with Flavor: The black bean & sweet potato combo is one of my favorite food pairings.
  • Nutrient-Loaded: Fiber, plant protein, complex carbs, and healthy fats—all the good stuff to keep you feeling full and nourished.
  • Meal-Prep Friendly: Leftovers hold up beautifully and make the best quick lunches during the week. 
  • Easy to Customize: Add what you love, skip what you don’t—burrito bowls don’t judge! Feel free to throw in some baked tofu or another protein.
  • Vegan & Gluten-Free: Just wholesome, feel-good ingredients.
Close-up of a colorful sweet potato and black bean burrito bowl topped with avocado, diced tomatoes, jalapeños, and microgreens

Key Ingredients

Scroll down to the recipe card to get the full recipe with measurements!

  • Olive Oil: For sautéing the veggies.
  • Onion & Garlic: For a flavor punch.
  • Red Bell Pepper: Adds a pop of color and freshness.
  • Brown Rice: The hearty base. I like to use pre-cooked brown rice to save time.
  • Sweet Potatoes: Roasted until tender and caramelized for that delicious sweet and savory flavor.
  • Black Beans: Loaded with plant protein and fiber.
  • Spices: Salt, smoked paprika, and black pepper.

Building Your Burrito Bowl

Now that we have all the ingredients for the base, it’s time to build the rest of your homemade burrito bowl:

How to Make a Burrito Bowl

  1. Prepare the Rice: Cook the brown rice according to package instructions.
  2. Cook the Sweet Potatoes: Here are two options:
    • Microwave Method: Pierce fork holes all around each sweet potato. Microwave each for about 6 minutes until soft. Let cool, then slice in half and cut into 1-inch cubes.
    • Oven Method: Peel the sweet potatoes and cut into 1-inch cubes. Toss with a drizzle of olive oil, salt, and pepper, then spread on a parchment-lined baking sheet. Roast at 400°F (200°C) for 25–30 minutes until golden and caramelized.
  3. Sauté the Veggies: Heat olive oil in a large pan over medium heat. Add the diced onions, minced garlic, and diced red bell pepper. Cook, stirring occasionally, for 5–7 minutes until soft and fragrant.
  4. Add the Spices: Sprinkle in salt, smoked paprika, and black pepper. Sauté for another 1–2 minutes.
  5. Combine the Mixture: Add the black beans, cooked sweet potatoes, and brown rice to the pan. Stir everything together and heat through for about 5-10 minutes.
  6. Assemble your Burrito Bowl: Start with a bed of lettuce, then add the rice mixture. Top with diced tomato, sliced avocado, sliced jalapeño, vegan queso, vegan sour cream, a squeeze of lime juice, and finish with microgreens.
Plated vegan burrito bowl garnished with lime wedges

Variations & Substitutions

  • In a pinch for time? Use pre-cooked brown rice and cook the sweet potatoes in the microwave.
  • Swap brown rice for quinoa or cauliflower rice.
  • Add baked tofu or tempeh for extra protein.
  • Not a fan of black beans? Pinto beans work just as well!
  • Feel free to add more veggies like corn, cauliflower, or whatever you have on hand!

Meal Prep Tips

  • Make a big batch of brown rice and roast a double batch of sweet potatoes to save time during the week.
  • Keep the rice and beans mixture separate from the toppings (like lettuce and avocado). Then, assemble the bowl right before eating.
  • Switch up the veggies or proteins to keep things exciting!

More Vegan Dinner Recipes

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan

Overhead shot of a vegan burrito bowl with brown rice, roasted sweet potatoes, black beans, and fresh toppings in a ceramic bowl
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Vegan Sweet Potato Burrito Bowl

Megan
Yield: 4 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Looking for an easy weeknight dinner? Try this Vegan Sweet Potato Burrito Bowl made with brown rice, black beans, and sweet potato. It's super versatile and great for meal prep!
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Ingredients
 

Rice Mixture

  • 1 cup brown rice
  • 2 medium sweet potatoes
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 15 oz can black beans, rinsed and drained

For serving

  • handful lettuce
  • 1 tomato, diced
  • 1 avocado, sliced
  • 1 jalapeno, sliced
  • 1 lime
  • vegan queso
  • vegan sour cream
  • handful microgreens

Instructions
 

  • Cook the brown rice according to package instructions.
  • There's two options for cooking the sweet potatoes:
    Microwave Method: Pierce fork holes all around each sweet potato. Microwave each for about 6 minutes until soft. Let cool, then slice in half and cut into 1-inch cubes.
    Oven Method: Peel the sweet potatoes and cut into 1-inch cubes. Toss with a drizzle of olive oil, salt, and pepper, then spread on a parchment-lined baking sheet. Roast at 400°F (200°C) for 25–30 minutes until golden and caramelized.
  • Heat olive oil in a large pan over medium heat. Add the diced onions, minced garlic, and diced red bell pepper. Cook, stirring occasionally, for 5–7 minutes, until soft and fragrant.
  • Sprinkle in the salt, smoked paprika, and black pepper. Sauté for another 1–2 minutes.
  • Add the black beans, cooked sweet potatoes, and brown rice to the pan. Stir everything together and heat through for about 5-10 minutes.
  • Now it's time to assemble your burrito bowl! Start with a bed of lettuce, then add the rice mixture. Top with diced tomato, sliced avocado, sliced jalapeño, vegan queso, vegan sour cream, a squeeze of lime juice, and finish with microgreens.
Calories: 539kcal, Carbohydrates: 88g, Protein: 14g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 1124mg, Potassium: 1286mg, Fiber: 18g, Sugar: 8g, Vitamin A: 17617IU, Vitamin C: 60mg, Calcium: 114mg, Iron: 4mg
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