Black Bean & Sweet Potato Burrito Bowls

These vibrant burrito bowls are completely plant-based, incredibly filling, and easy to batch in large quantities. Roasted sweet potatoes, seasoned black beans, and fluffy rice come together with fresh toppings for a satisfying meal. Store the components separately for maximum freshness.

Ingredients

• •2 large sweet potatoes, peeled and cubed
• •2 cans (400g each) black beans, drained and rinsed
• •2 cups long-grain white rice, cooked
• •1 teaspoon cumin
• •1 teaspoon chili powder
• •½ teaspoon garlic powder
• •3 tablespoons olive oil
• •Juice of 1 lime
• •Salt and pepper to taste
• •Fresh cilantro, for serving

Instructions

1. 1. Preheat your oven to 210°C (410°F). Toss the sweet potato cubes with 2 tablespoons olive oil, cumin, chili powder, garlic powder, salt, and pepper. Spread on a lined baking sheet.
2. 2. Roast the sweet potatoes for 25–30 minutes, turning halfway through, until tender and caramelized at the edges.
3. 3. While the sweet potatoes roast, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the drained black beans and season with a pinch of cumin, salt, and lime juice. Cook for 5 minutes, stirring occasionally.
4. 4. Cook the rice according to the package instructions and fluff with a fork when done.
5. 5. Once all components are ready, allow them to cool completely before assembling your meal prep containers.
6. 6. Layer the rice, black beans, and sweet potatoes into 4–6 containers. Refrigerate for up to 5 days. Add fresh toppings like cilantro, avocado, or salsa just before eating.