Black Bean & Sweet Potato Burrito Bowl with Avocado Crema

Last Updated on April 14, 2025 by Christin Gillespie

This Black Bean & Sweet Potato Burrito Bowl with Avocado Crema is a healthy vegan recipe that will hit the spot. Spiced black beans, roasted sweet potatoes, cilantro-lime cauliflower rice, & fresh pico de gallo, all get paired with a coconut yogurt infused avocado crema. Enjoy this plant-based bowl as an easy-to-make weeknight dinner or save for meal prep!

Full of flavor & nutrition, this healthy vegan burrito bowl recipe is one that you don’t want to miss.

While I have created several variations of these Tex-Mex bowls, this Black Bean & Sweet Potato Burrito Bowl with Avocado Crema, is truly something special.

What makes this recipe extraordinary is the avocado crema. It comprises of ripe avocado, coconut yogurt, fresh cilantro, & tangy lime juice. The end result is super creamy & it’s the perfect condiment to pair with this tasty bowl.

So if you’re looking to level up your burrito bowl game, then look no further & get ready to dig in!

Why You’ll Love This Healthy Vegan Burrito Bowl Recipe

• Loaded with Mexican Flavor: Although this burrito bowl is on the healthier side, it still embodies that authentic Tex-Mex flavor that we all love.
• Vegetable Packed: Full of vibrant, as well as nourishing veggies, this vegan burrito bowl is created with wholesome ingredients.
• Perfect for Meal Prep: This Black Bean & Sweet Potato Burrito Bowl with Avocado Crema stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Ingredients

• Organic Beans: The beans are the staple for this burrito bowl + they’re full of healthy fats & plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Sweet Potato: It wouldn’t be a sweet potato burrito bowl without it! I personally leave the skin on, because it adds extra fiber. Just be sure to scrub well before chopping.
• Organic Cauliflower Rice: Cauliflower rice isn’t technically rice, but it looks like it, while being packed with nutrition. You can find organic pre-made cauliflower rice at your local health foods store. 
• Organic Pico De Gallo: Super fresh & adds the perfect pop of color.
• Avocado Crema: A combination of ripe avocado, plain coconut yogurt, fresh cilantro, & tangy lime juice, all gets pureed together to pair with our vegan burrito bowl.
• Organic Spices: Chili powder, ground cumin, sea salt, & black pepper.
• Organic Cilantro: Fresh cilantro provides that authentic Tex-Mex flavor that you can’t beat!
• Organic Lime: A squeeze of a lime never hurts a Mexican bowl.
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used at high-heat temperatures. 

How To Make

1. Roasted Sweet Potato. Preheat the oven to 425 degrees F. On a sheet pan, lined with parchment paper, add the chopped sweet potatoes. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
2. Beans. Meanwhile, to a small saucepan, add the black beans & heat over medium for 3 – 5 minutes, stirring often, until warmed through. Add the spices & mix well to combine. Turn the heat to the lowest setting to keep warm. 
3. Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
4. Pico De Gallo. Add all of the pico ingredients to a mixing bowl & stir until well combined.
5. Avocado Crema. In a food processor, high-speed blender, or using an immersion blender, combine all of the crema ingredients. Blend until smooth. If needed, add more spring water to achieve a thick, yet creamy consistency.
6. Assemble. To serve, divide the cilantro-lime cauliflower rice, black beans, roasted sweet potatoes, & pico de gallo, between bowls. Pair with the avocado crema. Enjoy!

Tips for Making this Vegan Burrito Bowl Perfectly

• Organic Beans: Black or pinto beans work for this bowl.
• Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
• Organic Coconut Yogurt: It’s best to use a plain flavor, as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.

Storing & Reheating

As mentioned above, this Black Bean & Sweet Potato Burrito Bowl with Avocado Crema is the perfect healthy vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer burrito bowl ingredients to an air-tight glass container & refrigerate for up to 4 days. I don’t recommend preparing the avocado crema until it’s ready to be enjoyed.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer burrito bowl ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the pico & avocado crema.

More Healthy Vegan Burrito Bowl Recipes You’ll Love

• Black Bean & Sweet Potato Quinoa Burrito Bowl
• Vegan Green Cauliflower Rice Burrito Bowl with Black Beans & Sweet Potatoes
• Vegan Sweet Potato Burrito Bowls
• Roasted Cauliflower & Sweet Potato Burrito Bowl with Avocado Jalapeño Sauce
• Vegan Burrito Bowls with Shredded Mexican Jackfruit
• Vegan Burrito Bowl with Chipotle Cashew Queso

Sharing Is Caring!

If you make this plant-based bowl please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

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