Sweet Potato & Black Bean Burrito Bowl

55 min · Easy · Serves 4

460 kcal per serving · 14g protein

Roasted sweet potato cubes, seasoned black beans, cilantro-lime rice, and chunky salsa — a vibrant vegetarian meal prep that holds up beautifully.

Ingredients

• Sweet potato (cubed) × 4
• 240 g Long-grain white rice (uncooked)
• 400 g Black beans (canned, drained)
• 12 tbsp Chunky tomato salsa
• 4 tbsp Fresh cilantro (chopped)
• Lime × 1
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 4 pinch Salt

Method

1. Heat oven

   

   Heat oven to 220°C.

2. Toss sweet potato cubes

   

   Toss sweet potato cubes with olive oil, cumin, smoked paprika, and salt.

3. Spread on a sheet pan

   

   Spread on a sheet pan and roast 25 minutes, flipping halfway, until caramelized at the corners.

4. Cook the rice

   

   Cook rice per package. Off heat, fluff in chopped cilantro and a generous squeeze of lime.

5. Warm the beans

   

   Warm the drained black beans in a small saucepan over medium heat with a pinch of salt, cumin, and a splash of water, stirring now and then, until glossy.

6. Divide the rice

   

   Divide cilantro-lime rice among 4 containers. Top each with roasted sweet potato, black beans, and a generous spoonful of salsa.

7. Add a lime wedge

   

   Add a lime wedge to each container.