Sweet Potato Burrito Bowls with zesty black beans and quinoa, avocado pico de gallo, and chipotle-lime tahini sauce. These vegetarian burrito bowls are nutrient-packed and perfect for meal prep lunches.
Why You’ll Love these Sweet Potato Burrito Bowls
This recipe features all of the zesty flavors and hearty appeal of a burrito packed into a healthier, endlessly riffable bowl. Whether you need a stand-by for meal prep, or a better-than-takeout weeknight dinner, this recipe covers all the bases.
These healthy burrito bowls start with a chili-spiced quinoa and black bean base, which offers loads of fiber and protein. Also in the mix is sweet-and-spicy roasted sweet potatoes and a refreshing avocado pico de gallo.
And to tie it all together, a creamy + wildly flavorful chipotle-lime tahini sauce. Truly, this bowl blows any pre-made burrito out of the park. Not only are they highly customizable, they’re also:
- Hearty and super-filling with a whopping 17g protein and 15g fiber.
- Healthy, vegetarian, and brimming with good-for-you nutrients like vitamins A, C, and potassium.
- Meal prep approved, kid-friendly, and better on the budget than takeout.
Recipe Ingredients and Substitutions:
- Sweet Potatoes: A rich source of vitamin A and potassium, sweet potatoes add heft and natural sweetness to the bowls. I choose to peel my sweet potatoes, however you can choose to leave the skin or partially peel them.
- Quinoa: A fabulous source of plant protein and fiber, quinoa stands in for rice in these vegetarian burrito bowls. My go-to is Bob’s Red Mill Quinoa, which always turns out fluffy and delightfully nutty.
- Black Beans: A standard ingredient in only the BEST burritos, black beans add heartiness, protein, and extra fiber to the mix. If you prefer, you can also use pinto beans here.
- Veggies: A mix of red onion and red bell pepper add vegetal sweetness to the zesty quinoa mixture. I love the fruitiness of red bell peppers, however you can use any color you fancy here.
- Spices: Chili powder, ground cumin, and garlic powder create the savory spice blend for these bowls. To streamline the spice lineup, however, you can use pre-made taco seasoning instead.
- Cilantro: Cilantro does triple-duty by brightening up the quinoa and pico de gallo, as well as being used a garnish. If you don’t love the flavor of cilantro, you can omit it or swap it for a mix of fresh parsley and mint.
- Chipotle-Tahini Sauce: This sauce is what transforms this recipe from a run-of-the-mill burrito bowl to something downright crave-worthy. And perhaps the best part is that it’s only 4 ingredients: tahini, adobo sauce, lime juice, and salt! And if you choose to purchase my favorite tahini, Soom Foods, code dishingouthealth saves you 10% at checkout.
- Avocado Pico de Gallo: Optional, though highly recommended for giving your bowls a crunchy, fresh lift. This mix includes avocado, tomatoes, red onion, cilantro, and lime juice, plus some jalapeño if you’re feeling spicy.
Step 1: Roast Sweet Potatoes
Preheat oven to 425ºF. Place sweet potatoes on a rimmed baking sheet and add olive oil, chili powder, cumin, garlic powder, and salt; toss well to coat. Place pan in the oven and roast sweet potatoes for 25 minutes, tossing once halfway through, until tender.
Step 2: Cook Veggies and Quinoa
Meanwhile, heat 1 Tbsp. oil in a medium saucepan over medium-high heat. Once hot, add red onion and bell pepper. Cook 5 to 6 minutes, stirring occasionally, until soft. Next, stir in quinoa and spices; cook 2 more minutes, stirring often, to lightly toast quinoa.
Add vegetable broth and bring mixture to a low boil. Cover, reduce heat to medium-low, and simmer until all liquid is absorbed and quinoa is fluffy, about 15 minutes.
Step 3: Add Black Beans and Cilantro to Quinoa
Stir black beans and cilantro into quinoa mixture and remove from heat. Keep lid on to gently steam grains and keep them warm while you prepare remainder of recipe.
Step 4: Prepare Avocado Pico de Gallo
In a medium bowl, combine avocado, tomatoes, red onion, cilantro, and jalapeño (if using). Add a spritz of lime juice, olive oil, and a pinch of salt, and stir to combine.
Step 5: Prepare Chipotle-Lime Tahini Sauce
In a small bowl, combine tahini, adobo sauce, lime juice, and salt; stir to combine. Gradually whisk in water in 1 Tbsp. increments until desired consistency is achieved. (I typically use 3 to 4 Tbsp. total.)
Step 6: Assemble Sweet Potato Burrito Bowls
Divide quinoa mixture and roasted sweet potatoes evenly between each of four bowls. Add a scoop of avocado pico de gallo and drizzle Chipotle-Lime Tahini sauce overtop. Garnish with additional fresh cilantro, if desired.
Burrito Bowl Variations:
These vegetarian burrito bowls are highly adaptable to your favorite mix-ins. Here are a few ideas for transforming them to fit your dietary needs or preferences:
- Chicken Burrito Bowls: In place of (or addition to) the sweet potatoes, you can mix in shredded rotisserie chicken to these bowls.
- Beef Burrito Bowls: Taco-spiced ground beef or carne asada would be a delicious addition to these bowls if you’re making them for the meat lover in your life.
- Vegan Burrito Bowls: These healthy burrito bowls are already 100% vegan!
- Whole30 Burrito Bowls: Swap the quinoa for cauliflower rice, and the black beans for cashews, and these bowls check all the boxes for Whole30.
Make-Ahead and Storage Tips:
- Make-Ahead: Chop all of the veggies up to 3 days in advance and store in an airtight container in the fridge. You can also prep the pico 1 day ahead.
- Store: It’s best to store the leftover quinoa mixture and sweet potatoes separately from the pico and sauce. All components can be refrigerated for up to 3 days, with the exception of the sauce, which will last up to 2 weeks.
- Reheat: Transfer the quinoa mixture and sweet potatoes to a microwave-safe bowl and nook in 30 second intervals, stirring each time, until warm. Serve with chilled pico and tahini sauce. (Note: the tahini sauce may need another 1 to 2 tsp of water mixed in to loosen it back up.)
More Healthy Burrito Bowl Recipes to Try:
If you give these vegetarian burrito bowls a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Sweet Potato Burrito Bowls
- Rimmed baking sheet
- Medium Saucepan with Lid
- Mixing bowls
- 1 lb. sweet potatoes, peeled and cut into 1/2-inch cubes (about 3 medium)
- 2 Tbsp. extra-virgin olive oil, divided
- 2 tsp. chili powder, divided
- 1 1/4 tsp. ground cumin, divided
- 1 tsp. granulated garlic, divided
- 3/4 tsp. salt, divided
- 1 red bell pepper, chopped
- 1 cup chopped red onion
- 1 cup dry quinoa
- 2 cups vegetable broth
- 1 (15-oz.) can black beans, rinsed and drained
- 3 Tbsp. finely chopped fresh cilantro
Avocado Pico de Gallo (optional)
- 1 medium avocado, peeled and cut into cubes
- 1 cup diced tomatoes (or halved cherry tomatoes)
- 1/4 cup finely chopped red onion
- 3 Tbsp. finely chopped fresh cilantro
- 1 small jalapeño (seeds and ribs removed), finely chopped optional
- 2 Tbsp. fresh lime juice
- 1/4 tsp. salt (or more to taste)
Chipotle-Lime Tahini Sauce
- 1/4 cup tahini, well-stirred (such as Soom Foods)
- 1 Tbsp. adobo sauce (from a can of chipotles in adobo)
- 2 tsp. lime juice
- 1/4 tsp. salt (or more to taste)
- Preheat oven to 425ºF. Place sweet potatoes on a rimmed baking sheet and add 1 Tbsp. oil, 1 tsp. chili powder, 1/2 tsp. cumin, 1/2 tsp. garlic powder, and 1/2 tsp. salt; toss well to coat. Roast sweet potatoes for 25 to 28 minutes, tossing once halfway through, until tender.
- Meanwhile, heat remaining 1 Tbsp. oil in a medium saucepan over medium-high heat. Once hot, add bell pepper and red onion; cook 5 to 6 minutes, stirring occasionally, until soft. Next, stir in quinoa, remaining 1 tsp. chili powder, 3/4 tsp. cumin, 1/2 tsp. garlic, and 1/4 tsp. salt; cook 2 more minutes, stirring often, to lightly toast quinoa.Add vegetable broth and bring mixture to a low boil. Cover, reduce heat to medium-low, and simmer until all liquid is absorbed and quinoa is fluffy, about 15 minutes. Stir black beans and cilantro into quinoa mixture and remove from heat. Keep lid on to gently steam grains and keep warm while you prepare remainder of recipe.
- Prepare Avocado Pico de Gallo (if using). In a medium bowl, combine avocado, tomatoes, red onion, cilantro, and jalapeño (if using). Add lime juice and salt; stir to combine.
- Prepare Chipotle-Lime Tahini Sauce. In a small bowl, combine tahini, adobo sauce, lime juice, and salt; stir to combine. Gradually whisk in water in 1 Tbsp. increments until desired consistency is achieved. (I typically use 3 to 4 Tbsp. total.)
- Assemble Bowls. Divide quinoa mixture and roasted sweet potatoes evenly between each of four bowls. Add a scoop of avocado pico de gallo and drizzle Chipotle-Lime Tahini Sauce overtop. Garnish with additional fresh cilantro, if desired.