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Sweet Potato & Black Bean Burrito Bowls

The inspiration for this sweet potato and black bean burrito bowl comes from a recipe in the Oh She Glows Cookbook. The Avocado-Cilantro Cream Sauce is delicious but you can also chop avocado or use guacamole. Enjoy this vegan and gluten free option today!


Burrito Bowls:

  • 1 large sweet potato peeled and diced in 1 cm cubes
  • 1 tbsp extra virgin olive oil
  • 1 small red onion chopped
  • 2 garlic cloves minced
  • 1 bell pepper chopped
  • 15 ounces can of black beans rinsed and drained
  • 3 cups spinach roughly chopped
  • 1 cup frozen corn
  • ¼ cup broth
  • 2 tbsp tomato paste
  • 1 tbsp fresh lime juice
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp salt

Avocado-Cilantro Cream Sauce

  • ½ cup fresh cilantro
  • 1 medium avocado
  • 2 tbsp fresh lime juice
  • ¼ tsp salt
  • ¼ tsp garlic powder

1/2 cup prepared rice per serving

    Additional cilantro and green onion for serving


      • Prepare rice as per package instructions, approximately 1/4 cup per serving.
      • Place diced sweet potatoes in a medium pot and add enough water to cover. Bring to a boil, reduce heat and simmer for approximately 5-7 minutes until fork tender. Drain and set aside.
      • While potatoes are cooking you can prepare the avocado-cilantro cream sauce. In a food processor process cilantro until minced. Add avocado, lime juice, salt, garlic powder, and 3 tablespoons of water and process until creamy.
      • In a large skillet over medium heat add the oil and onions. Saute until the onions are translucent and then add the garlic, a sprinkle of salt and pepper and continue cooking for another minute.
      • Add the pepper, cooked sweet potato, black beans, spinach and corn if using. Raise heat to medium high and cook for a few minutes more.
      • Add broth, tomato paste, lime juice, spices and salt. Taste and add any additional seasonings as necessary.
      • Bowls can be assembled starting with rice, sweet potato mixture and then topped with the avocado-cilantro cream sauce, chopped cilantro and green onions.