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Spicy Roasted Sweet Potatoes and Black Bean Burrito Bowl With Homemade Chipotle Mayo.
Can I get an a-YUM?
This bowl is one of my favorite favorite meals ever!
It's healthy. It's wholesome. It's filling. And most importantly, it's rather simple to make and works so well for meal prepping, which I'm all about these days.
So let's get to it.
What do you need for these vegan sweet potato and black bean burrito bowls:
- Roasted sweet potatoes - I like to get mine at Trader Joes. Give them a wash, cube them, season them and roast. I like to keep the skins on because extra nutrition, but you can totally peel them if you like.
- Black beans - we're keeping it super simple and using canned. If you want to make beans from scratch or maybe you have some leftovers from another meal, go for it. Dump the canned beans on a saucepan and add some flavor to it (because canned beans are super bland).
- Corn - also canned. Nothing extra really needs to be done to the corn. I don't even heat mine up, but if room temp corn is not your thing, then toss it on the stove top for a few minutes.
- Quinoa - We're using quinoa because we don't eat rice in our household (rice is heavily contaminated with arsenic, so we just avoid it). Quinoa is just as delicious and can be made on the stove top (or instant pot) in a matter of minutes. For a full step-by-step guide on how to cook quinoa on the stove top click here.
- Mango salsa - we could use regular salsa, but we're not regular people. So mango salsa it is. If you do no have access to fresh mangoes, you can use frozen like I usually do. Or you can leave them out and use pineapple instead or tomatoes. Whatever works.
- Homemade chipotle mayo OR your fave hot sauce - If you want to take it step further I highly recommend pairing this bowl with my delicious vegan spicy chipotle mayo, but if you do not have the time you can just use any regular hot sauce as well.
Time-saving tips on how to easily make these vegan burrito bowls:
I like to start off by making the roasted sweet potatoes because these are what take the longest amount of time (around 25 to 30 minutes in the oven).
Once the sweet potatoes are in the oven, then you can prepare the quinoa next which takes around 10 to 15 minutes.
Next, heat up the beans on the stove top and add the spices/herbs to give it some flavor. This is super quick because the canned beans are already cooked, you're just heating them up.
Finally, make the mango salsa last so that it can be super fresh. Chop all the veggies and toss in a bowl with the lime juice.
If you're making the spicy chipotle mayo, I highly recommend you make it ahead of time. You can store the spicy mayo in an airtight container/bottle in the fridge for up to 3 days OR freeze it until ready to use. This will save you lots of time.
TIME SAVING TIP: Make the homemade spicy chipotle mayo sauce the day before and store in the fridge to save time.
Once the sweet potatoes are ready, begin to build your bowls. Add a little bit of quinoa, corn, black beans, sweet potatoes, and mango salsa. Top with the spicy mayo or your fave hot sauce.
meal prepping tips for these burrito bowls:
These bowls are a great meal prepping recipe.
You can make a large batch of sweet potatoes and quinoa ahead of time and freeze until ready to use or store in the fridge for up to 5 to 7 days.
The chipotle mayo sauce can be made ahead of time too and kept frozen until ready to use.
The only thing I would make last is the fresh salsa, but you can chop all the veggies ahead of time and keep them in separate containers. Add lime juice last.
Want to see more meal-prep-friendly recipes?
Delicious plant-powered burrito bowls with spicy roasted sweet potatoes, black beans, corn, multi-colored quinoa, and mango salsa.
for the spicy roasted sweet potatoes:
- 2 sweet potatoes
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flake (optional – if you want it extra spicy)
for the black beans:
- 1 can black beans
- 1/4 teaspoon salt, or more to taste
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1 tablespoons apple cider vinegar (or white vinegar works too)
for the mango salsa:
- 1 small fresh mango, or roughly 1 cup frozen mango, chopped
- 1/2 cup chopped fresh cilantro
- half of a red onion, chopped
- the juice of 1 to 2 limes
other ingredients for the bowl:
- 1 cup dried quinoa
- 1 cup canned corn
- this spicy vegan chipotle mayo sauce, or your favorite hot sauce for topping
- Preheat oven to 400F. Rinse the sweet potatoes and chop into cubes. I like to leave the peels on for extra nutrition and less food waste but you can peel them before cubing if you prefer. Throw them into a bowl and add the olive oil and all the seasoning. Toss to coat. Transfer to a baking sheet lined with parchment paper and roast at 400F for 25 to 30 minutes. Your time may vary.
- Prepare the black beans. Pour canned beans onto a saucepan and add salt, cumin, garlic powder and apple cider vinegar. Give it a good stir and heat on low/medium until warm.
- Make the mango salsa. Add chopped mango, red onions and cilantro to a bowl and squeeze the juice of one or two limes. Stir to combine.
- Make the quinoa according to package instructions or you can check out my step-by-step guide on how to cook quinoa on the stove top.
- Finally, build the bowls! Add a little bit of quinoa, corn, black beans, mango salsa and roasted sweet potatoes to each bowl. You can also add any extras like avocadoes or jalapenos, if you wish. Top with homemade spicy chipotle mayo, or your favorite hot sauce. Enjoy!
- Prep Time: 20 min
- Cook Time: 25 min
Keywords: vegan, plantbased, burrito bowl, chipotle, sweet potatoes,