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overhead view of Healthy Sweet Potato Burrito Bowls in white bowls with a black fork

Healthy Sweet Potato Burrito Bowls

Print Recipe
An easy, delicious and heart healthy plant-based meal.
Course Main
Cuisine American, Mexican
Keyword plant based burrito bowls, sweet potato burrito bowls, vegan burrito bowls
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 stuffed sweet potatoes
Calories 388
Author Kim


  • 4 small sweet potatoes (about 2ish pounds total)
  • 2 cups cooked brown or basmati rice
  • 1 cup cooked black beans, I used canned, rinsed and drained
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1/4 teaspoon salt

Rustic salsa

  • 1 yellow or red bell pepper, seeded and chopped
  • 1 cup cherry tomatoes, halved
  • ½ cup red onion, finely diced
  • 1 tablespoon fresh lime juice
  • 2 tablespoon chopped fresh cilantro leaves
  • 1 ½ teaspoons olive oil
  • Salt and pepper, to taste


  • 1 ripe medium avocado
  • ½ teaspoon garlic powder
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/4 teaspoon salt

For serving

  • Shredded cabbage or romaine lettuce, hot sauce


  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
  • Place the sweet potatoes on baking sheet, and prick each one a couple of times with a fork. Bake until very tender, about 45 minutes.
  • In a medium mixing bowl, combine the rice, black beans, cumin, garlic powder, and salt. Set aside.
  • Make the rustic salsa: In a medium bowl, combine the bell pepper, cherry tomatoes, red onion, lime juice, cilantro and olive oil. Season the mixture with salt and pepper, and toss to combine. Set aside.
  • Make the guacamole: Peel the avocado and extract the pit. Place the avocado flesh in a medium bowl and mash with a fork. Once you’ve broken it up a bit, add the garlic, lime juice, cilantro and salt. Mash the avocado until the seasoning is evenly distributed and you have a chunky paste. Set aside.
  • Place each baked sweet potato in a shallow bowl. Cut along the top of the sweet potato and pull back the skin. Spilt the sweet potatoes a little bit to make room for the fillings.
  • Divide the rice and bean mixture among the sweet potatoes (spillover is fine!). Top each bowl with ¼th of the rustic salsa. Finish each plate with a dollop of the guacamole and some shredded cabbage on top. Serve with hot sauce on the side if you wish.


  • These burrito bowls are filled with whole grain brown rice, which is so much better for your heart than refined grains.
  • It’s great to give up meat at least one night a week and fill up with veggies. This plant-based meal is perfect for “Meatless Monday” or whatever day of the week you want to swap out meat for a veggie meal.
  • There is plenty of flavor using cilantro and other spices, so you won’t need to add much salt.
  • The avocado used as a topping is a fabulous heart healthy fat.


Serving: 1stuffed sweet potato | Calories: 388kcal | Carbohydrates: 67.1g | Protein: 10.5g | Fat: 10.9g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 5.5g | Sodium: 1183mg | Potassium: 29mg | Fiber: 15.7g | Sugar: 12.3g | Vitamin A: 3350IU | Vitamin C: 85.8mg | Calcium: 90mg | Iron: 3.1mg