Sweet Potato and Black Bean Burrito Bowls

These Sweet Potato and Black Bean Burrito Bowls offer a colourful, nutritious meal packed with hearty flavours. Roasted sweet potatoes and spiced black beans form the base, while fresh toppings add a bright, crunchy finish. Perfect for a make-ahead lunch or an easy weeknight dinner.

Ingredients

Roasted Sweet Potatoes

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon chilli powder (optional, for a hint of heat)

Spiced Black Beans

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• 1 can (400g) black beans, drained and rinsed
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper

Additional Components

• 2 cups cooked rice (brown or white) or quinoa
• 1 cup shredded lettuce or mixed greens
• 1/2 cup fresh salsa or diced tomatoes
• 1/2 cup sweetcorn (fresh, frozen, or canned)
• 1 avocado, sliced or mashed
• Lime wedges (optional)
• Fresh coriander (optional, for garnish)

Optional Toppings

• Grated cheese or crumbled feta
• Sour cream or Greek yoghurt
• Pickled jalapeños
• Hot sauce

Instructions

1. Roast the Sweet Potatoes

1. Preheat your oven to 200°C (400°F).
2. Place the diced sweet potatoes on a baking tray.
3. Drizzle with 1 tablespoon olive oil, and season with salt, pepper, and chilli powder if desired.
4. Toss to coat evenly.
5. Roast for 20–25 minutes, or until the sweet potatoes are golden brown and tender when pierced with a fork. Stir halfway through for even cooking.

2. Prepare the Spiced Black Beans

1. While the sweet potatoes roast, warm 1 tablespoon olive oil in a frying pan over medium heat.
2. Add the chopped onion, cooking for 3–4 minutes until it softens.
3. Stir in the minced garlic, ground cumin, and smoked paprika (if using), cooking for about 1 minute until fragrant.
4. Add the drained black beans, salt, and pepper. Stir to combine.
5. Simmer for 3–5 minutes or until heated through, adding a splash of water if needed to keep the beans moist.

3. Assemble the Burrito Bowls

1. In individual serving bowls, arrange a base of cooked rice or quinoa.
2. Top with the roasted sweet potatoes and the spiced black beans.
3. Add shredded lettuce or mixed greens, fresh salsa, sweetcorn, and slices of avocado.
4. If you like, sprinkle cheese or spoon on sour cream for extra creaminess.

4. Garnish and Serve

1. Finish with lime wedges and fresh coriander for a burst of brightness.
2. Drizzle with hot sauce if you prefer a spicy kick.
3. Serve immediately, and let everyone customise with their favourite toppings.

Tips for Delicious Burrito Bowls

• Swap or add veggies: Bell peppers, courgettes, or mushrooms roast well alongside the sweet potatoes.
• Use different beans: Pinto or kidney beans also complement sweet potatoes nicely.
• Adjust spice: Add more chilli powder, cumin, or hot sauce to suit your taste.
• Make it vegan or vegetarian: Simply omit any dairy-based toppings or choose a plant-based cheese alternative.

These Sweet Potato and Black Bean Burrito Bowls are a satisfying, flavourful meal you can enjoy at home or pack for lunch. They showcase the natural sweetness of roasted sweet potatoes, the hearty texture of black beans, and fresh toppings for a vibrant, nourishing dish.