Vegetarian Burrito Bowl
Updated Jul 02, 2025
This Vegetarian Burrito Bowl is meal prep friendly and features black beans, corn, sweet potatoes, and cilantro lime rice, for a filling and wholesome meal.
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All About This Burrito Bowl
If you’ve had my Chicken Burrito Bowl you know what a protein-packed, easy and tasty meal it can be and this Vegetarian Burrito Bowl is similar but made with plant-based protein! Skip the tortilla and load up everything that would go into a tortilla right into a bowl. I use black beans for protein, sweet potatoes, corn and lettuce for fiber, salsa avocado for flavor and serve it on Cilantro Lime Rice (or try my low carb cilantro lime cauliflower rice) so it’s filling and satisfying.
And if you’re into meal prep, this is truly the best vegetarian burrito bowl recipe! Just cook up the separate parts and keep them in the fridge for quick and easy burrito bowls all week long, then eat them cold or warm!
Happy Cooking!
– Yumna
Vegetarian Burrito Bowl Ingredients
- Sweet potatoes: Pick your favorite kind and peel off the skin. Note that even if they’re labeled “yams,” they’re probably still sweet potatoes!
- Black beans: Use one can of drained and rinsed black beans, which is equal to about 1 ½ cups of cooked black beans.
- Corn: I use frozen corn kernels because they are so convenient.
- Onion & garlic: To cook with the black beans and corn and add a lot of flavor.
- Chipotle peppers in adobo: These dried and smoked jalapeño peppers that come packed in sauce. You usually just need one or two and they add so much flavor. You can swap them though for just jalapeño peppers.
- Spices: Chili powder, cumin, salt, and black pepper for the sweet potatoes
- Oil: Use olive oil or avocado oil
- Lime: For maximum lime flavor, first zest your limes with a zester or microplane grater, then juice them. Use both the juice and zest in your burrito bowl components.
How to Make This Vegetarian Burrito Bowl
Then assemble your burrito bowls! Divide the rice between four bowls, then top with shredded romaine lettuce and diced avocado. Spoon the roasted sweet potatoes over the top along with a scoop of the black bean and corn mix. Top with prepared salsa and serve.
Vegetarian Burrito Bowl
Video
Ingredients
For the Sweet Potatoes
- 2 large sweet potatoes about 2 pounds, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Cilantro Lime Rice
- 1 cup long-grain white rice rinsed
- 1 1/2 cups water
- 1/4 teaspoon salt plus more to taste
- 1 lime zested plus 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro chopped
For the Black Beans and Corn
To Assemble
- 3 cups cooked cilantro lime rice
- roasted sweet potatoes
- bean and corn mixture
- 1 head romaine thinly sliced
- 1 avocado chopped
- 1 cup prepared salsa
Instructions
- Preheat the oven to 425˚F. Line a rimmed baking sheet with parchment paper. Add the sweet potatoes, olive oil, spices and salt and pepper and toss to evenly coat all of the potatoes with oil and spices, then arrange into an even layer.
- Roast for 30-40 minutes, flipping halfway through, until the sweet potatoes are knife tender.
- While the potatoes cook, prepare the cilantro lime rice. Add the water to medium saucepan and bring to a boil. Add the rice and salt. Return to a boil then reduce heat, cover, and simmer until the water is absorbed and the rice is tender, about 15-18 minutes. Uncover, then fluff with a fork. Add the lime zest and juice and cilantro and mix. Taste and add more salt if desired.
- Prepare the beans and corn. In a large skillet, heat olive oil over medium heat. Once shimmering, add onion and cook for 3 to 4 minutes, or until translucent. Add garlic, chipotle peppers, black beans and corn and cook for 5 to 7 minutes, or until the corn starts to caramelize slightly. Remove from heat and add lime zest and juice, along with a pinch of salt to taste.
- To assemble, divide the rice among 4 pasta bowls. Top with a generous handful of romaine and avocado, followed by a large spoonful of roasted sweet potatoes and black beans and corn. Garnish with prepared salsa and enjoy.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Burrito Bowl Topping Ideas
- Greens: Shred romaine lettuce or use kale or spinach or combination of them.
- Avocado: Cut into cubes, mash or even make homemade guacamole
- Salsa: Use your favorite homemade or store-bought salsa. Mild, medium, or hot—it’s up to you!
- Something pickled: Pickled red onions are my favorite with a burrito bowl instead of raw onions.
- Something creamy: Try a dollop of sour cream and/or a sprinkle of cheddar, jack, or cotija cheese.
Recipe Tips
- Don’t crowd the pan: Two pounds of diced potato need breathing room; if they’re piled up they’ll steam instead of roast. Use a second pan or a larger half-sheet if needed.
- Layer warm ingredients on the bottom, cool toppings on top: Warm rice + beans help soften the lettuce just a bit while keeping the avocado fresh.
FAQs
To reheat, layer the rice, beans, and corn mix and sweet potatoes in a microwave-safe bowl and heat until warm throughout, then add the toppings and enjoy. You can also reheat the warm components in a skillet over medium heat. Each component of your vegetarian burrito bowls will last in the fridge for about four days.
For meal prep, cook the rice, sweet potatoes, and black bean and corn mix, then allow them to cool. Transfer to separate airtight containers and keep them in the refrigerator. You can prep your lettuce and place it in its own airtight container in the fridge as well.
To eat, assemble your bowls and top with lettuce, freshly cubed avocado, and salsa.
Comments
So good
So glad you liked it, Joanna! Thank you!
Love this recipe! As a vegetarian it’s hard to find good fulfilling meals! This one is great for meal prep and tastes great! Love the chipotle in adobe sauce. I also make a guac instead of just avocados to jazz it up a bit.
Yum, I love swapping guacamole for avocado too!! Thank you, Suwarna! So happy you liked the recipe and found it filling!!
Who needs meat when there’s this bountiful full of goodness. So good! Yumna nailed it.
Love the recipe. Can you please suggest an alternative for the Chipotle peppers and salsa?.
Thankyouu. Love youu. Xx
You could simply skip these two ingredients, or use a hot sauce of your choice.