Roasted Sweet Potato & Black Bean Burrito Bowls

Serves 4

Brighten your evenings with this vibrant burrito bowl made with sweet potatoes, black beans and brown rice. A dab of guac adds color and a cooling, creamy texture.


  • 1 cup brown or white rice
  • 4 cups of sweet potatoes, peeled and diced, about 2 medium
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon granulated garlic
  • ⅛ teaspoon black pepper
  • 1 15-ounce can low-sodium black beans, rinsed and drained
  • ½ cup salsa
  • ½ cup guacamole
  • 1 jalapeño, thinly sliced, or a few tablespoons jarred jalapeños
  • Fresh cilantro leaves
  • Corn chips, crumbled


Preheat the oven to 350° F. Cook the rice according to the package directions. On a large sheet pan, toss the sweet potatoes, olive oil and spices. Roast the sweet potatoes until fork tender, 25-30 minutes, flipping once.

Assemble the burrito bowls: Add an equal amount of rice, black beans and sweet potatoes to each bowl. Top with about 2 tablespoons each of salsa and guacamole and your desired amount of jalapeño slices, cilantro and crumbled corn chips.

Nutrition Analysis: 440 cal, 7 g fat, 0 mg chol, 850 mg sodium, 86 g carbs, 16 g fiber, 8 g sugar, 14 g protein.

Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at