Sweet Potato & Black Bean Burrito Bowl – Hearty and Healthy

This burrito bowl combines roasted sweet potatoes, black beans, and fresh vegetables for a filling, high-fiber meal. Rich in complex carbs, plant protein, and vitamins A and C. Gluten-free, vegetarian, and suitable for meal prep.

Ingredients (serves 2):

  • 1 medium sweet potato, diced
  • ½ cup cooked black beans
  • ½ cup corn
  • ½ bell pepper, diced
  • 2 tbsp olive oil
  • ½ tsp cumin
  • ½ tsp paprika
  • Salt and pepper to taste
  • Optional toppings: avocado, salsa, lime

Equipment Needed:

  • Baking tray
  • Mixing bowl
  • Knife and cutting board
  • Spoon
  • Skillet (optional)

Time: Prep 15 min | Cook 25 min

Step-by-Step Instructions (20+ Steps):

  1. Preheat oven to 200°C (400°F).
  2. Peel and dice sweet potato.
  3. Chop bell pepper into small pieces.
  4. Toss sweet potato and bell pepper with olive oil, cumin, paprika, salt, and pepper.
  5. Spread on baking tray evenly.
  6. Roast for 20–25 minutes, stirring halfway.
  7. While roasting, rinse black beans if using canned.
  8. Heat corn lightly if desired.
  9. Check sweet potato tenderness with fork.
  10. Remove tray from oven.
  11. Assemble bowl with roasted sweet potatoes first.
  12. Add black beans on top.
  13. Add corn.
  14. Add fresh bell pepper pieces.
  15. Optional: add diced avocado.
  16. Squeeze lime juice over bowl.
  17. Drizzle salsa if desired.
  18. Mix lightly before eating.
  19. Serve immediately.
  20. Store leftovers in airtight container for 1–2 days.
  21. Reheat gently in microwave or oven.

Beginner Tips:

  • Cut sweet potatoes evenly for even roasting.
  • Use fresh toppings for best flavor.
  • Don’t overcook sweet potatoes; they should hold shape.