Sweet Potato & Black Bean Mini Burrito Bowls

Sweet Potato & Black Bean Mini Burrito Bowls

Julia

These Sweet Potato & Black Bean Mini Burrito Bowls bring all the vibrant flavors of Southwest cuisine into perfectly portioned, grab-and-go containers. Inspired by the hearty burrito bowls popularized by fast-casual restaurants, this homemade version delivers wholesome comfort food that's entirely gluten-free and designed for busy lifestyles. Each lidded cup is packed with tender roasted sweet potatoes, protein-rich black beans, and a medley of bold seasonings that create a satisfying meal you can prepare in advance.

What makes these mini bowls truly special is their versatility and convenience. The naturally sweet and earthy roasted sweet potatoes pair beautifully with the creamy black beans, while lime juice, cumin, and chili powder add layers of authentic Southwest flavor. Unlike traditional burrito bowls served in large portions, these palm-sized versions offer perfect portion control and are ideal for meal prep. Simply store them in the refrigerator and reheat in the microwave whenever hunger strikes.

The beauty of this recipe lies in its simplicity and adaptability. You can customize each bowl with your favorite toppings like fresh cilantro, diced avocado, or a dollop of Greek yogurt. The roasted sweet potatoes develop a caramelized exterior that adds textural contrast to the tender beans, while the warm spices create a comforting aroma that fills your kitchen. Whether you're packing lunch for work, fueling up between classes, or need a quick dinner solution, these mini burrito bowls deliver restaurant-quality flavor without the hassle.

Perfect for meal preppers, busy professionals, and anyone following a gluten-free lifestyle, these bowls stay fresh for up to four days in the refrigerator. The lidded containers make them truly portable, eliminating the mess and fuss of traditional lunch packing. With minimal cleanup and maximum flavor, this recipe proves that healthy, convenient eating doesn't have to be boring or time-consuming.

Nutrition

45 minutes
None servings
285 calories
Fat 8.00g
Carbs 45.00g
Protein 10.00g

Ingredients

2 lbssweet potatoes, peeled and diced into 1/2-inch cubes
3 tbspolive oil, divided
2 tspground cumin
1 tspchili powder
1 tspgarlic powder
1 tspsalt, divided
1/2 tspblack pepper
2 cans (15 oz each)black beans, drained and rinsed
1 cupcorn kernels, fresh or frozen
1 mediumred bell pepper, diced
2 tbsplime juice, freshly squeezed
1/4 cupfresh cilantro, chopped (optional)
1/2 cupshredded cheese, Mexican blend or cheddar (optional)
1/2 cupGreek yogurt or sour cream (optional)

Equipment

Cutting board
Parchment paper
Oven
measuring spoons
measuring cups
wooden spoon or spatula
large mixing bowl
chef's knife
can opener
large baking sheet
large skillet
colander
6 lidded containers (2-cup capacity)

Instructions

1

Preheat oven to 425°F. Line a baking sheet with parchment paper.

2 min
2

Place the diced sweet potatoes in a large mixing bowl and drizzle with 2 tablespoons of olive oil.

1 min
3

Add the cumin, chili powder, garlic powder, 1/2 teaspoon salt, and black pepper to the sweet potatoes. Toss everything together until the sweet potatoes are evenly coated with oil and spices.

1 min
4

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet, making sure they don't overlap to ensure even roasting.

1 min
5

Roast the sweet potatoes in the preheated oven for 25-30 minutes, stirring halfway through, until tender and lightly caramelized at the edges.

30 min
6

While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

2 min
7
4 min

Add the diced red bell pepper to the skillet and sauté for 3-4 minutes until softened.

8
2 min

Add the corn kernels to the skillet and cook for another 2 minutes, stirring occasionally.

9
4 min

Add the drained and rinsed black beans to the skillet along with the remaining 1/2 teaspoon salt. Stir well and cook for 3-4 minutes until the beans are heated through.

10

Remove the skillet from heat and stir in the lime juice. Taste and adjust seasoning if needed.

11

Once the sweet potatoes are done roasting, remove them from the oven and let them cool for 5 minutes.

5 min
12

Prepare 6 lidded containers or cups (approximately 2-cup capacity each) for assembling the bowls.

1 min
13

Divide the black bean mixture evenly among the 6 containers, placing it as the bottom layer.

1 min
14

Top each container with an equal portion of roasted sweet potatoes, distributing them evenly across all bowls.

1 min
15

If using, sprinkle chopped cilantro and shredded cheese over each bowl. Add a dollop of Greek yogurt or sour cream on top if desired.

1 min
16

Seal each container with its lid and store in the refrigerator for up to 4 days. To serve, remove the lid and microwave for 1-2 minutes until heated through.

Frequently Asked Questions