Are you looking for the most delicious, vegan burrito bowl recipe ever? You just found it! Mexican seasoned roasted sweet potatoes are topped with THE BEST Creamy Chipotle Sauce in this super easy recipe, made in just 30 minutes!
It’s healthy, gluten free and perfect for lunch, dinner or meal prep. Load up this Sweet Potato Burrito Bowl with all of your favorite burrito bowl toppings like avocado, diced tomatoes and shredded lettuce. Just don’t forget the chipotle sauce, it’s like the cherry on top of the sundae!
What is in a Vegan Burrito Bowl
This vegan burrito bowl starts with a base of cilantro lime rice and is topped with roasted sweet potatoes. Make it your own, by switching up the base or adding your favorite burrito bowl toppings
- Burrito Bowl Base Options – use one of the following starches mixed with fresh squeezed lime juice and fresh chopped cilantro.
- White Rice
- Brown Rice
- Quinoa
- Mexican Cauliflower Rice – for a low carb option!
- Burrito Bowl Main Ingredient – in a traditional burrito bowl, the main ingredient would be a protein, such as chicken or steak. In this recipe, we’ve replace the protein with roasted sweet potatoes, packed with healthy vitamins! The sweet potatoes are roasted with fresh garlic, jalapeños and homemade taco seasoning for an incredibly flavorful addition to this vegan burrito bowl!
- Burrito Bowl Toppings – burrito bowls can be topped with a variety of fresh veggies and sauces, here are few ideas to get you started!
- Shredded Romaine Lettuce
- Diced Tomatoes
- Sliced Avocado
- Pico De Gallo
- Guacamole
- Diced Red Onion
- Diced Bell Peppers
- Black Beans
- Corn
- Salsa
- Hot Sauce
- Creamy Chipotle Sauce – the best way to top these bowls, in my humble opinion!
- Creamy Cilantro Lime Avocado Dressing – also a solid sauce choice for topping these bowls!
How to make a Vegan Burrito Bowl
- Prepare the base.
- If you don’t already have cooked white rice on hand, prepare the rice. This post on how to cook white rice will show you how to make perfect rice in either an Instant Pot, rice cooker or on the stove.
- Mix in some fresh lime juice and chopped cilantro.
- Prepare the sweet potatoes.
- Dice up sweet potatoes into small cubes. I leave the skins on for extra vitamins (and let’s be honest, because it’s easier!) but that’s totally up to you, if you’d like to peel them off, you absolutely can!
- Add the sweet potatoes to a large bowl with minced garlic, minced jalapenos, olive oil and taco seasoning.
- Toss everything together until the sweet potatoes are evenly covered in olive oil and seasoning.
- Spread the sweet potatoes out in an even layer on a foil-lined baking sheet. The foil lining is optional, but it makes for easy clean-up!
- Roast the sweet potatoes in a 425°F oven for 15-20 minutes.
- Place the prepared cilantro lime rice in bowls, top with the sweet potatoes and add the optional toppings of your choice. I recommend shredded lettuce, diced tomatoes, sliced avocado and a heavy drizzle of Creamy Chipotle Sauce, because dang it’s good!
How many calories are in a vegan burrito bowl?
This recipe makes four burrito bowls and each bowl is 371 calories. This low calorie burrito bowl is the perfect addition to a healthy diet!
Easy Vegan Burrito Bowl Modifications
Make It Vegan
- This recipe is already vegan, therefore no changes need to be made.
Make It Low Carb
- Sweet potatoes are a high carbohydrate vegetable making it difficult to make this bowl truly low carb. You can definitely cut down on the carbs by ditching the white rice and adding in extra shredded lettuce or serving the bowls over cauliflower rice. Leaving the white rice out of these bowls will reduce the carbs from 56 grams down to 34 grams per bowl.
Meal Prep It
- For storage: prepare the cilantro lime rice and roasted sweet potatoes. Place the rice and sweet potatoes in four separate plastic storage containers. Place the diced tomatoes and creamy chipotle sauce in separate small containers, then add them to the larger container. Wrap slices of avocado tightly in plastic wrap and place the shredded lettuce in a resealable plastic bag, then add them both to the larger containers with the rice and sweet potatoes.
- To reheat and eat: remove the lettuce, tomatoes, avocado and chipotle sauce from each of the large containers. Microwave the rice and sweet potatoes for 2 minutes and 30 seconds. Remove from the microwave and top with the diced tomatoes, lettuce, avocado and creamy chipotle sauce.
Add A Protein
- For a plant based protein addition to this bowl, add 1/2 cup black beans to each bowl. Black beans drained and rinsed from a can will work just fine! This will add 7 grams of protein to each bowl for a total of 13 grams of protein per bowl.
- For a meat based protein option, roast 1 pound of boneless, skinless chicken breasts with the sweet potatoes. Dividing 1 pound of chicken between four bowls, means adding 4 oz of chicken to each bowl. This equals 25 grams of additional protein per bowl for a total of 31 grams of protein per bowl.
- To do this, make sure the chicken is 1 inch thick. If it’s thicker, pound it down to 1″ thickness. I do this using a rolling pin with the chicken in a resealable plastic bag. Drizzle the chicken with olive oil and season with the taco seasoning. Place the chicken on a baking sheet and roast in the oven at the same time and temperature as the sweet potatoes. Dice the chicken up and add it to the bowls.
- Note: Make sure the internal temperature of the chicken reaches 165°F before removing it from the oven. It may take an additional 5-10 minutes more than the sweet potatoes to roast the chicken up to temperature. This will depend on the size and thickness of the chicken breast.
- To do this, make sure the chicken is 1 inch thick. If it’s thicker, pound it down to 1″ thickness. I do this using a rolling pin with the chicken in a resealable plastic bag. Drizzle the chicken with olive oil and season with the taco seasoning. Place the chicken on a baking sheet and roast in the oven at the same time and temperature as the sweet potatoes. Dice the chicken up and add it to the bowls.
Looking for more Mexican inspired bowls? Check out these 5 delicious recipes!
- Vegetarian Elote Bowls
- Tex Mex Egg Roll in a Bowl
- Chipotle Cauliflower Vegan Taco Bowl
- Vegetarian Enchilada Bowls with Green Chili Enchilada Sauce
- Veggie Fajita Salad Bowls
Sweet Potato Vegan Burrito Bowls
Are you looking for the most delicious, vegan burrito bowl recipe ever? You just found it! Mexican seasoned roasted sweet potatoes are topped with THE BEST Creamy Chipotle Sauce in this easy recipe, made in just 30 minutes!
Servings 4 bowls
Calories 371kcal
Ingredients
- 4 cups sweet potato small dice
- 4 cloves garlic minced
- 1 jalapeno seeded & minced
- 2 tbsp olive oil
- 1 tbsp taco seasoning
- 2 cups cooked white rice
- ¼ cup fresh cilantro
- 1 tbsp lime juice
- ½ avocado thinly sliced
- 2 cups romaine lettuce shredded
- ½ cup diced tomatoes
- ¼ cup creamy chipotle sauce
Instructions
- Preheat the oven to 425°F.
- Add the sweet potatoes, garlic, jalapeno, olive oil, taco seasoning to a large bowl and toss everything together.
- Spread the sweet potatoes out evenly on a foil lined baking sheet.
- Place in the oven and roast for 15-20 minutes.
- While the sweet potatoes are roasting, combine the cooked rice with the fresh cilantro and lime juice, then divide the rice between four bowls.
- Top the bowls with the roasted sweet potatoes, avocado, romaine lettuce, diced tomatoes and creamy chipotle sauce.
Notes
- The skin can be left on the sweet potatoes or peeled off of the potatoes before roasting.
- Leftover sweet potatoes and rice can be stored in the refrigerator for up to one week.
Nutrition
Calories: 371kcal | Carbohydrates: 56g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 247mg | Potassium: 732mg | Fiber: 7g | Sugar: 7g | Vitamin A: 21337mg | Vitamin C: 17mg | Calcium: 66mg | Iron: 2mg
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