Vegan Sweet Potato Burrito Bowls

Last Updated on November 29, 2023 by Christin Gillespie

Vegan Sweet Potato Burrito Bowls are easy to make, loaded with wholesome ingredients, and are packed with bold flavors. Featuring roasted sweet potatoes, fajitas, spiced black beans, cilantro-lime cauliflower rice, and creamy avocado, all drizzled with a spicy tahini dressing. Enjoy as a tasty weeknight meal or as an easy meal prep option, this nutrient-rich vegan burrito bowl recipe will certainly fill you up!

You guys, this is officially my favorite burrito bowl recipe on the blog. Well, that is until next Fiesta Friday… but for now this is it!

This vegan burrito bowl recipe features baked to perfection sweet potatoes, spiced black beans, fajitas, cilantro lime rice, and ripe avocado, all coated in a spicy tahini dressing. Drooling yet? 

Best of all, it’s so simple to make too! We start off by roasting up the sweet potato, along with the fajita mixture. Technically, you can cook the fajitas on the stove, but I wanted to make this recipe as efficient as possible, so into the oven it goes. As those are baking, we prepare the cilantro-lime cauliflower rice, spiced black beans, and the spicy tahini dressing. Side note on the tahini dressing: it is what truly completes this burrito bowl, so I highly recommend it! When the roasted vegetables are baked to perfection, we assemble! First place the cilantro-lime rice, black beans, the roasted sweet potatoes, fajitas, sliced avocado, a drizzle of the spicy tahini dressing, red pepper flakes, and garnish with cilantro. 

Needless to say this burrito bowl is full loaded with flavor, vegan, gluten-free, and possibly the best burrito bowl you will have!

Why You’ll Love Recipe

• Loaded with Mexican Flavor: Although this burrito bowl is on the healthier side, it still embodies that authentic Mexican flavor that we all love.
• Completely Customizable: With this vegan burrito bowl recipe, you have the flexibility to incorporate your Mexican favorites!
• Vegetable Packed: Full of vibrant, as well as nourishing vegetables, this vegan burrito bowl is loaded with wholesome ingredients.
• Perfect for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for easy dinners throughout the week.

Ingredients

• Organic Sweet Potato: It wouldn’t be a sweet potato burrito bowl without it! The sweet potato can be peeled or cooked with the skin on. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping. Oh and I used garnet sweet potato in case you’re curious.
• Organic Red Bell Pepper: For the fajitas of course! You can use green, orange, or yellow, if you don’t have red on hand.
• Organic Red Onion: The under-rated staple for this dish. We’ll be adding it to the fajitas!
• Organic Beans: The beans are the staple for this burrito bowl + they’re full of healthy fats and plant-based protein too. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Cauliflower Rice: We’ll be using cauliflower rice instead of regular rice. Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store. 
• Organic Avocado: A ripe avocado is essential for any Mexican dish.
• Organic Cilantro: Fresh cilantro adds brightness & that authentic mexican flavor that you can’t beat!
• Organic Lime: A squeeze of a lime never hurts a Mexican dish.
• 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. We’ll be mixing up tahini, sriracha, and lime juice, to complement this burrito bowl.
• Organic Spices: Chili powder, ground cumin, sea salt, and pepper, are the spices used to season this burrito bowl. 
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. 

How To Make

1. Roasted Vegetables. Preheat the oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper. Add the chopped sweet potato, thinly sliced onion and bell peppers, to the baking sheet. Drizzle with avocado oil and sprinkle with the seasonings. Use clean hands to toss and evenly coat. Bake for 25 – 30 minutes, tossing halfway.
2. Beans. Meanwhile, to a small saucepan, add the black beans and heat over medium heat for 3-5 minutes, stirring often, until warmed through. Add the spices and mix well to combine, and turn the heat to the lowest setting to keep warm. 
3. Cilantro-Lime Cauliflower Rice. In a separate skillet, mix into the cauliflower rice the cilantro, lime juice and zest, bay leaf, and a pinch of sea salt if desired. Stir until fully combined.
4. Spicy Tahini. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
5. Assemble. To serve, assemble by first placing the cilantro-lime rice, black beans, the roasted sweet potatoes, fajitas, sliced avocado, a drizzle of the spicy tahini dressing, red pepper flakes, and garnish with cilantro. Enjoy!

Tips for Making Perfectly

• Organic Beans: Black or pinto beans both pair deliciously with this burrito bowl recipe.
• Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing. 
• Organic Onions & Bell Peppers: Feel free to use whatever color of onion & bell peppers you prefer.
• 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 cashew butter!
• Organic Herbs: Be sure to use fresh cilantro for optimal flavor.

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the burrito bowl ingredients cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer burrito bowl ingredients to an air-tight glass container in the refrigerator for up to 4 days. Either store the ingredients separately and assemble them in a bowl when you want to eat, or make individual portions of burrito bowls into containers. 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 burrito bowl ingredients to an oven-safe bowl. Place in the oven for about 20 minutes, until warmed through. Alternatively, place in a microwave-safe bowl to reheat in the microwave.

More Dinner Recipes You’ll Love

• Butternut Squash Burrito Bowls
• Vegan Sweet Potato Black Bean Pumpkin Chili
• Cauliflower Rice Burrito Bowls
• Vegan Red Enchilada Rice
• Pumpkin Mash Burrito Bowls

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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