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?

vegan spicy buffalo cauliflower casserole