Black Bean Sweet Potato Burrito Bowl With Cilantro Lime Rice

This Black Bean Sweet Potato Burrito Bowl is packed with plant-based protein, fiber, and bold flavors. It's perfect for meal prep, comes together in about 30 minutes, and is easy to customize with your favorite toppings and proteins of choice.

You can easily customize this recipe with your protein of choice. I prefer using crumbled fava bean tofu because it's higher in protein, but tempeh is another great option. Tempeh browns a bit faster than tofu and has a slightly nuttier flavor that's equally delicious.

If you're short on time, feel free to use a microwavable cilantro lime rice pouch instead of making the rice from scratch. Homemade rice has a bit more fresh flavor, but both options are delicious and work just as well.

The nutrition information will vary depending on the protein you choose. I hope this burrito bowl becomes a staple in your kitchen just like it is in mine. Enjoy!

Black Bean Sweet Potato Burrito Bowl with Cilantro Lime Rice

Prep Time: 15 minutes

• Cook Time: 20 minutes

• Servings: 4

• Storage: Keeps in the refrigerator for up to 4 days in an airtight container.

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Black Bean Mix

• 1 yellow onion, diced

• 1 red bell pepper, chopped

• 2  cloves garlic, minced

• Crumbled fava bean tofu, tempeh, or your protein of choice

• ½ tsp salt

• ½ tsp garlic powder

• ½ tsp ground cumin

• 1 tbsp chili powder

• Pinch of black pepper

• 2 tbsp taco sauce

• 1 (15 oz) can black beans, drained and rinsed

• 1 tbsp lime juice

Sweet Potato Mix

• 1 large sweet potato, diced

• Pinch of salt

• 1 tbsp chili crisp

• 1 tbsp maple syrup

• 1 tbsp lime juice

• Pinch of garlic powder

Cilantro Lime Rice

• 1½ cups cooked jasmine rice

• 1–2 tbsp lime juice (depending on how tangy you like it)

• ¼ cup chopped fresh cilantro

Directions

1. Dice the sweet potato into bite-sized cubes and place them in the air fryer. Lightly coat with olive oil (optional) and season with a pinch of salt. Air fry at 420°F for about 12 minutes, shaking halfway through. Cook a few extra minutes if your pieces are larger. While the sweet potatoes cook, whisk together the chili crisp, maple syrup, and lime juice in a small bowl.

2. Heat a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Stir in the bell pepper and cook for another 2–3 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Add the crumbled fava bean tofu (or your protein of choice) and cook until lightly browned. Stir in the salt, garlic powder, cumin, chili powder, and black pepper. Cook for 1–2 minutes to toast the spices. Add the black beans, taco sauce, and lime juice, stirring until everything is heated through.

3. Transfer the cooked sweet potatoes to the bowl with the chili crisp mixture and toss until evenly coated. Season with a pinch of garlic powder and additional salt to taste.

4. In a separate bowl, combine the cooked jasmine rice with the lime juice and chopped cilantro. Mix until evenly combined.

5. Assemble your burrito bowls by layering the cilantro lime rice, black bean mixture, and sweet potatoes. Finish with your favorite toppings. I love adding guacamole (or sliced avocado), pickled onions, fresh cilantro, salsa, or a squeeze of fresh lime.