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overhead shot of vegetarian burrito bowl in white plate

Vegetarian Burrito Bowl

Loaded with veggies, spices and some guacamole, this veggie burrito bowl is a great vegetarian option if you're looking for something tasty.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 471kcal
Author Ryan Beck


  • 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


  • 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.


  • 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.


Serving: 1bowl | Calories: 471kcal | Carbohydrates: 74g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 10mg | Sodium: 521mg | Potassium: 1009mg | Fiber: 14g | Sugar: 12g | Vitamin A: 17900IU | Vitamin C: 124.6mg | Calcium: 180mg | Iron: 3.8mg