These Vegan Burrito Bowls with Black Beans and Sweet Potatoes are everything you crave in a satisfying plant-based meal—bold flavors, vibrant colors, and nourishing ingredients. Inspired by the kind of bowls you’d build at Chipotle (but fresher and homemade), this recipe is perfect for meal prep, weeknight dinners, or healthy lunches on the go.
Growing up, my Nonna always believed a good meal should be colorful and comforting. While she didn’t cook with chipotle peppers or sweet potatoes, she’d be proud of this veggie-packed bowl filled with love and flavor.
Why You’ll Love This Vegan Burrito Bowl
- Full of Plant-Based Protein – Thanks to black beans, rice, and cashew cream
- Meal Prep Friendly – Make once, enjoy for days
- Bold & Smoky Flavors – Chipotle, cumin, and chili powder do the heavy lifting
- Naturally Vegan & Gluten-Free – Whole, simple ingredients
- Customizable for Everyone – Pile on your favorite toppings!
Ingredients
Cilantro-Lime Rice
- 1 cup white or brown rice, uncooked
- ½ teaspoon salt
- ½ cup chopped cilantro
- Juice of ½ large lime
Roasted Sweet Potatoes
- 2 large sweet potatoes, diced
- 1½ tablespoons olive oil
- 2 chipotle peppers in adobo sauce, chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 clove garlic, minced
- Juice of ½ lime
- Salt & black pepper, to taste
Fajita Peppers & Onions
- 1 medium red onion, sliced
- 2 large bell peppers, sliced
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1 teaspoon dried oregano
Seasoned Black Beans
- 1 can (14 oz) black beans, drained and rinsed
- ¼ cup chopped cilantro
- Juice of ½ lime
- Salt to taste
Optional Toppings
- Romaine lettuce (shredded)
- Diced avocado or guacamole
- Chopped tomatoes or pico de gallo
- Corn salsa or grilled corn
- Tex-Mex cashew cream
Instructions
1. Cook the Rice
Prepare rice according to package directions or use an Instant Pot. Once cooked, fluff and mix with cilantro, lime juice, and salt.
2. Roast the Sweet Potatoes
Preheat oven to 425°F. Toss diced sweet potatoes with oil, chipotle peppers, chili powder, cumin, garlic, lime juice, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping once.
3. Roast Peppers & Onions
Toss sliced peppers and onions with olive oil, salt, and oregano. Spread on a sheet pan and roast for 15–20 minutes until tender and slightly charred.
4. Prepare the Black Beans
Toss rinsed beans with lime juice, cilantro, and salt.
5. Prep Sauces and Toppings
Make cashew cream, guac, pico de gallo, and prep any other toppings you’d like.
6. Assemble the Bowls
Layer rice, sweet potatoes, black beans, fajita veggies, and toppings in bowls. Finish with a drizzle of cashew cream and extra lime if desired.
Make It Your Own
- Swap rice for quinoa or cauliflower rice
- Use pinto or kidney beans instead of black beans
- Add jalapeños for heat
- Top with vegan sour cream or hot sauce
- Stir in baby spinach for more greens
Tips for Success
- Roast veggies in a single layer for even caramelization
- Make components ahead and store separately for easy assembly
- Use pre-cooked rice for a faster option
- Reheat in a skillet for a next-day burrito filling
Serving Suggestions
- Pair with tortilla chips and salsa
- Serve inside warm flour tortillas for burritos
- Make a burrito bowl bar for gatherings
- Add a side of fresh fruit for balance
Storage & Reheating
- Store: Keep each component in separate containers for up to 4 days in the fridge
- Reheat: Microwave or warm in a skillet
- Freeze: Sweet potatoes and beans freeze well—just thaw and reheat before serving
Final Thoughts
These Vegan Burrito Bowls are one of those meals that checks all the boxes—nutritious, filling, flavorful, and fast. Whether you’re looking for a nourishing dinner or a make-ahead lunch, this bowl is proof that eating plant-based can be vibrant and satisfying.
Share Your Bowl!
Made this colorful bowl? Tag @yourhandle and use #VeganBurritoBowl so we can admire your creation and share it with our community!
Vegan Burrito Bowls with Black Beans and Sweet Potatoes
Ingredients
Cilantro-Lime Rice
- 1 cup white or brown rice uncooked
- ½ teaspoon salt
- ½ cup chopped cilantro
- Juice of ½ large lime
Roasted Sweet Potatoes
- 2 large sweet potatoes diced
- 1½ tablespoons olive oil
- 2 chipotle peppers in adobo sauce chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 clove garlic minced
- Juice of ½ lime
- Salt & black pepper to taste
Fajita Peppers & Onions
- 1 medium red onion sliced
- 2 large bell peppers sliced
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1 teaspoon dried oregano
Seasoned Black Beans
- 1 can 14 oz black beans, drained and rinsed
- ¼ cup chopped cilantro
- Juice of ½ lime
- Salt to taste
Optional Toppings
- Romaine lettuce shredded
- Diced avocado or guacamole
- Chopped tomatoes or pico de gallo
- Corn salsa or grilled corn
- Tex-Mex cashew cream
Instructions
Cook the Rice
- Prepare rice according to package directions or use an Instant Pot. Once cooked, fluff and mix with cilantro, lime juice, and salt.
Roast the Sweet Potatoes
- Preheat oven to 425°F. Toss diced sweet potatoes with oil, chipotle peppers, chili powder, cumin, garlic, lime juice, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping once.
Roast Peppers & Onions
- Toss sliced peppers and onions with olive oil, salt, and oregano. Spread on a sheet pan and roast for 15–20 minutes until tender and slightly charred.
Prepare the Black Beans
- Toss rinsed beans with lime juice, cilantro, and salt.
Prep Sauces and Toppings
- Make cashew cream, guac, pico de gallo, and prep any other toppings you’d like.
Assemble the Bowls
- Layer rice, sweet potatoes, black beans, fajita veggies, and toppings in bowls. Finish with a drizzle of cashew cream and extra lime if desired.
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