Black Bean & Sweet Potato Quinoa Burrito Bowl

Last Updated on March 4, 2025 by Christin Gillespie

This Black Bean & Sweet Potato Quinoa Burrito Bowl is a healthy vegan recipe that you don’t want to miss. It features spiced black beans, roasted sweet potatoes, fluffy quinoa, fresh pico de gallo, creamy avocado, & a spicy tahini dressing. The perfect plant-based Mexican bowl for an easy weeknight dinner or meal prep option!

Another healthy vegan burrito bowl recipe is here & this one is over-the-top delicious.

Sure, I’ve created a Vegan Sweet Potato Burrito Bowls recipe, which is super tasty, but this Black Bean & Sweet Potato Quinoa Burrito Bowl is next level.

From top to bottom this plant-based bowl is full of spice, texture, & Mexican pizzazz! Spiced black beans, baked to perfection sweet potatoes, fluffy quinoa, fresh pico de gallo, & creamy avocado, all coated in a spicy tahini dressing. I don’t know about you, but my mouth is watering.

While you can enjoy this recipe as an easy weeknight dinner, it’s just as good for leftovers. Trust me, everyone will be muy contenta!

Why You’ll Love This Healthy Vegan Burrito Bowl Recipe

• Super Flavorful: Although this plant-based burrito bowl is on the healthier side, it still embodies that authentic Mexican spice that we all love.
• Vegetable Packed: Full of vibrant, as well as nourishing ingredients, this vegan burrito bowl is loaded with nutrition.
• Great for Meal Prep: This Black Bean & Sweet Potato Quinoa Burrito Bowl stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Ingredients

• 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 them well before chopping. I used garnet sweet potato in case you’re curious.
• Organic Beans: The beans are the staple for this burrito bowl + they’re full of fiber, healthy fats, & plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Quinoa: For some nutty flavor, protein, & fiber. You can use any color that you have on hand – white, red, or tri-color quinoa.
• Organic Pico De Gallo. Super fresh & adds the perfect pop of color.
• Organic Avocado: A ripe avocado is essential for any healthy vegan burrito bowl recipe.
• Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
• Organic Spicy Tahini Dressing: This creamy dressing really elevates this recipe & the best part is that it takes no time to make, with minimal ingredients.
• Organic Spices: Chili powder, ground cumin, sea salt, & black pepper.
• Organic Avocado Oil: Avocado oil is my go-to baking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. 

How To Make

1. Quinoa. Prepare quinoa as instructed from the package.
2. Roasted Vegetables. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper & add the chopped sweet potatoes. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, tossing halfway.
3. Beans. Meanwhile, to a small saucepan, add the black beans & heat over medium heat 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. 
4. Pico De Gallo. Add all the pico ingredients to a mixing bowl, mix until well combined.
5. Spicy Tahini Dressing. In a mixing bowl, add the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
6. Assemble. To serve, divide the quinoa, black beans, roasted sweet potatoes, pico de gallo, & sliced avocado, between bowls. Drizzle with the spicy tahini dressing & garnish with cilantro. Enjoy!

Tips for Making this Healthy Burrito Bowl Recipe Perfectly

• Organic Beans: Black or pinto beans both pair deliciously with this burrito bowl recipe.
• Organic Sweet Potato: You can use your favorite sweet potato. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping. 
• Organic Quinoa: Use your favorite type. If you’re looking for an alternative to quinoa, I would recommend cooked cauliflower rice. 
• Organic Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!

Storing & Reheating

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

Fridge Storage. Transfer burrito bowl ingredients to an air-tight glass container & refrigerate for up to 4 days. Either store the ingredients separately & assemble them in a bowl when you want to eat, or make individual portions of burrito bowls. I don’t recommend preparing the avocado or the tahini dressing until the burrito bowl is ready to enjoy.

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

More Healthy Vegan Burrito Bowl Recipes You’ll Love

• Roasted Sweet Potato & Cauliflower Quinoa Burrito Bowl with Cashew Queso
• Chipotle-Inspired Vegan Sweet Potato Burrito Bowl
• Black Bean & Sweet Potato Burrito Bowl with Avocado Crema
• Vegan Green Cauliflower Rice Burrito Bowl with Black Beans & Sweet Potatoes

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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