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Loaded with veggies, spices and some guacamole, this vegetarian burrito bowl recipe is a great vegetarian option if you're looking for something tasty.
Oh man... another Mexican inspired vegetarian dish - from veggie enchiladas to quinoa stuffed peppers.
I know I know... you might be thinking has he run out of ways to incorporate sweet potatoes and Mexican flavors? Luckily for you and me, I haven't!
Listen - I'd love to have something like carnitas or chicken wings every single day. But as well all know that isn't possible. I do my best to balance my true guilty pleasure with healthier meals that also taste great!
So if I'm looking for a vegetarian fix, a go-to of mine is infusing it with Mexican spices and that is where this vegetarian burrito bowl comes into play.
Spices in general are an easy way to add flavor without adding calories. And sweet potatoes to me are the perfect vegetable to take on those spices.
If you've ever had a burrito bowl at a place like Chipotle, you know how crazy delicious they are. So I used that as inspiration in creating this vegetarian burrito bowl. And no you don't have to be vegetarian/vegan to enjoy these. Trust me!
Jump to:
Recipe Ingredients
- Olive oil - cooks the veggies.
- Sweet potatoes, green bell pepper, red bell pepper, white onion, corn, cherry tomatoes, cilantro, limes - can use your favorite combination of vegetables.
- Chili powder, cumin, paprika, garlic powder, kosher salt, black pepper - enhances the flavor.
- Black beans - added protein.
- Rice - white or brown (you can also just use Uncle Ben's Ready Rice)
- Salsa verde - just buy from the store.
- Guacamole - homemade is best.
- Pepper jack cheese - use your favorite cheese.
Step-by-Step Instructions
- Preheat oven to 425°F. In large bowl, add sliced peppers, onion, 1 tablespoon olive oil and salt and pepper to taste. Toss to combine.
- In same large bowl, toss together the sweet potato, chili powder, cumin, paprika, garlic powder, kosher salt, black pepper and 2 tablespoon olive oil.
- Spread peppers and onions on one side of large baking sheet in an even layer and sweet potatoes on the other side of the baking sheet in an even layer.
- Bake for 35-40 minutes until the sweet potatoes are tender and caramelized on the edges. Flip the sweet potatoes, peppers and onions halfway through. While sweet potatoes are roasting, cook rice according to package instructions. Mix the rice with the salsa verde. Set aside. Assemble the vegetarian burrito bowl.
Benefits of Sweet Potatoes
Sweet potatoes are super popular these days and there is good reason for it. Some of the health benefits of sweet potatoes include:
- Great source of fiber, vitamins and minerals.
- Promotes gut health.
- Regulates blood pressure and sugar levels.
- Helps with keeping healthy vision.
- May improve brain function.
FAQs
Yes. You are getting a ton of vitamins and minerals from the veggies and healthy fat from the avocado. Just don't overdo it with the cheese, if using.
No but I've yet to find a store-bought guacamole that tastes as good as homemade. If you don't have your own guacamole recipe, then you can try my authentic guacamole.
By all means use whatever vegetables/fruit you enjoy. If you don't want sweet potatoes, you can use russet potatoes or even butternut squash. And if you prefer mushrooms or broccoli, then go for it. Just keep in mind that depending on the veggies you use, it will affect the cook time.
Yes. I've used taco/fajita seasoning for many recipes like this. I usually just have all the spices to make my own seasoning but if you don't and it's just easier to buy the seasoning, it will taste great as well.
Pro Tips/Recipe Notes
- Be consistent in dicing the vegetables so they cook evenly.
- If you don't want to make your own fajita seasoning, you can easily buy one at the grocery store.
- You know the sweet potatoes are cooked once they are tender.
- You can control the level of the spice depending on the salsa you use to mix in the rice.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Similar Recipes
- Spiralized Sweet Potato Enchilada Skillet
- Sweet Potato Black Bean Burritos
- Falafel Bowl
- Sweet Potato and Black Bean Tacos
- Sweet Potato Fajitas
If you’ve tried this vegetarian burrito bowl recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Vegetarian Burrito Bowl
Ingredients
- 3 tablespoon olive oil, divided
- 1 ½ lbs sweet potatoes, peeled and diced into 1" cubes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 green bell pepper, seeds removed and sliced into thin strips
- 1 red bell pepper, seeds removed and sliced into thin strips
- ½ large white onion, thinly sliced
- 1 (15.5 oz can) black beans, rinsed and drained
- 3 cups cooked long grain brown rice (1 cup uncooked)
- 3 tablespoon salsa verde (use ⅓ cup if you like more heat)
- 1 ½ cups corn
- ½ cup cherry tomatoes, diced
- ½ cup guacamole, homemade or store-bought
- ½ cup shredded pepper jack cheese (optional)
- chopped cilantro and limes for garnish
Instructions
- Preheat oven to 425°F. In large bowl, add sliced peppers, onion, 1 tablespoon olive oil and salt and pepper to taste. Toss to combine and spread on one side of large baking sheet in an even layer.
- In same large bowl, toss together the sweet potato, chili powder, cumin, paprika, garlic powder, kosher salt, black pepper and 2 tablespoon olive oil. Spread sweet potatoes on the other side of the baking sheet in an even layer.
- Bake for 35-40 minutes until the sweet potatoes are tender and caramelized on the edges. Flip the sweet potatoes, peppers and onions halfway through.
- While sweet potatoes are roasting, cook rice according to package instructions. Mix the rice with the salsa verde. Set aside.
- Assemble the burrito bowls. Add rice, sweet potatoes, peppers, onion, black beans, corn, tomatoes and guacamole. Top with some cheese, lime and cilantro.
Notes
- Be consistent in dicing the vegetables so they cook evenly.
- If you don't want to make your own fajita seasoning, you can easily buy one at the grocery store.
- You know the sweet potatoes are cooked once they are tender.
- You can control the level of the spice depending on the salsa you use to mix in the rice.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Chris says
Love Chipotle bowls!
Bekah says
How would you freeze this? Would you include the tomatoes and guacamole?
Ryan says
Good callout. I would omit the tomatoes and guac when freezing this. I'll add to my notes.
Carole says
Made for guests who are vegetarian. They loved it!
Ryan says
Glad they enjoyed!