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Vegetarian burrito bowl.
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5 from 21 votes

Vegetarian Burrito Bowl

This Vegetarian Burrito Bowl, with black beans, corn, sweet potatoes, and cilantro lime rice, is perfect for meal prep—a filling, wholesome option that retains its deliciousness throughout the week.
Course Dinner, Entree, Lunch
Cuisine Tex Mex
Prep Time 20 minutes
Cook Time 40 minutes
0 minutes
Total Time 1 hour
Servings 4 servings
Calories 590kcal
Author Yumna Jawad


For the Sweet Potatoes

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
  • Zest of 1 lime plus 2 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro

For the Black Beans and Corn

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • ½ tablespoon chopped chipotle peppers in adobo
  • 1 (14.5 ounce) can black beans drained and rinsed
  • 1 ½ cups frozen corn
  • 1 lime juice and zest
  • pinch of salt

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


  • 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.


The nutrition label is for the burrito bowl and the additional assembly ingredients (rice, romaine, avocado, salsa).
Storage: 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. I recommend adding the avocado when you assemble your bowls. The individual components of your vegetarian burrito bowls will last in the fridge for about four days.
Reheating: They’re delicious cold, but you can also reheat if you prefer. Layer the rice, bean-and-corn mix, and sweet potatoes in a microwave-safe bowl and heat until warm throughout, then add the toppings and eat. You can also reheat the warm components in a skillet over medium heat.


Serving: 1bowl | Calories: 590kcal | Carbohydrates: 100g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 982mg | Potassium: 1318mg | Fiber: 13g | Sugar: 11g | Vitamin A: 25348IU | Vitamin C: 24mg | Calcium: 115mg | Iron: 3mg