Vegan Spicy Sweet Potato and Green Rice Burrito Bowls

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Serving Size: 2 cups
Recipe adapted from:
These vegan burrito bowls are made with roasted sweet potatoes, green rice and black beans.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 4


  • Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet and one smaller sheet with parchment paper.
  • Place the spinach, cilantro, jalapeño, shallot, garlic, salt and 1/2 cup of the vegetable broth in a food processor or blender. Blend until smooth.
  • Heat the oil in a heavy-bottomed pot over medium heat until shimmering. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
  • When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes.
  • While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
  • Meanwhile, transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
  • Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean tea towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don’t have a clean towel, you can skip this step, just cover normally.) Let sit for 10 minutes.
  • Once the sweet potatoes are done cooking, toss the pepitas with 1/4 teaspoon olive oil and a sprinkle of salt on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they’re turning lightly golden and making little popping noises. Set aside to cool.
  • Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the vinegar and season to taste with salt and pepper.
  • Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado to each bowl. Sprinkle with toasted pepitas and cilantro and optional feta. Serve with salsa verde on the side.


Green rice adapted from Simply Recipes. Burrito bowls inspired by my sweet potato and black bean tacos.
Change it up: I think butternut squash would be great in place of the sweet potato! You could also substitute another grain for the rice, although you’ll need to adjust the cooking method and amount of liquid for said grain.

Cook Times

Active Prep15
Hands-On Cook15
Hands-Off Cook40
Total Time1 hour 10 minutes
Recipe Serving Size4



For the green rice:

  • 3 tablespoon extra-virgin olive oil
  • 1 1/2 cup long grain brown rice
  • 3 cup vegetable broth
  • 1 1/2 cup baby spinach lightly packed
  • 1/2 cup fresh cilantro mostly leaves, stems are ok, lightly packed
  • 1 each jalapeno pepper seeded, membranes removed and roughly chopped
  • 1 each shallot peeled and roughly chopped
  • 1 clove garlic peeled, roughly chopped
  • 1/4 teaspoon Kosher salt more or less to taste

For the sweet potatoes:

  • 2 pound sweet potato 3 to 4 medium sweet potatoes, peeled and sliced into 1-inch chunks
  • 2 tablespoon extra virgin olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon sea salt

For the black beans:

  • 28 ounce canned black beans with liquid
  • 2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon lime juice
  • 1/2 teaspoon sea salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

Additional garnishes:

  • 1/4 cup pepitas green pumpkin seeds
  • 1/4 teaspoon extra virgin olive oil
  • 1 each avocado pitted and sliced
  • 1/2 cup jarred mild salsa verde
  • 1/4 cup fresh cilantro chopped

Optional (not for vegan):

  • 1/2 cup crumbled feta cheese 

Cooking Tools Required

Blender, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Saucepan, Saucepan with lid, Sharp Knives, Top Stove
Reheating/Serving Instructions
Heat in the microwave on medium high power until heated through.


Calories: 930kcal | Carbohydrates: 144g | Protein: 24g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Sodium: 2403mg | Potassium: 2006mg | Fiber: 27g | Sugar: 15g | Vitamin A: 34316IU | Vitamin C: 26mg | Calcium: 191mg | Iron: 8mg

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