Burrito bowls are a staple in my house. We probably have them at least once a week. They are so easy, so good, and highly customizable. There are just so many variations that you can make.
I think you’re going to love this version. The star of the recipe, in my opinion, is the mango salsa. Slightly sweet, it pairs perfectly with the sweet potatoes. To make the salsa, all you need to do is place all of the ingredients in a food processor and pulse. The amount of time to process will depend on the texture that you would like your salsa to be. Stop pulsing sooner for a chunkier salsa, or process longer for a more combined salsa. It can’t get much easier, and it tastes way better than any salsa that you can get from a jar.
Could this be considered a burrito bowl without some sort of protein? I don’t think so! Beans are the obvious choice here. I went with black beans. To give them more flavor, cook some garlic and onions until soft, then add in the beans along with spices.
For the sweet potatoes, simply cook them in a covered skillet for 7-10 minutes. The smaller that you cut the pieces, the faster they will cook. Also, try to get them to be somewhat uniform in size so that they cook at approximately the same rate. I like to get a little bit of a sear on some of the potatoes, but if you would like to avoid that, just make sure to stir more often.
Brown rice, shredded lettuce, and avocado finish off these bowls. A little bit of fresh lime juice is a nice addition on top.
If you’re looking for other Mexican-inspired dishes, you should try my Jackfruit and Sweet Potato Taquitos.
Not a fan of mangoes? Try subbing the salsa with my Fresh Tomato Salsa.
If you try this recipe I would love to hear about it! Please rate it in the comments below and let me know how it went.
Sweet Potato and Black Bean Burrito Bowls with Mango Salsa
This plant-based burrito bowl is healthy and full of flavor. It features skillet-cooked sweet potatoes, seasoned black beans, and a made from scratch mango salsa.
- 1 cup brown rice
- 2 cups water
- 1 medium clove garlic
- 1 cup grape tomatoes
- ½ cup chopped mango
- ⅛ cup chopped yellow onion
- 1 teaspoon lime juice
- ¼ teaspoon salt
- 1 teaspoon olive oil
- ½ cup chopped yellow onion
- 2 medium cloves garlic minced
- Pinch salt plus more to taste
- Pinch pepper
- 1 15 oz can black beans rinsed and drained
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 teaspoon olive oil
- 1 large sweet potato peeled and diced (approximately 1 lb)
- Pinch salt
- Pinch pepper
- 1 head lettuce shredded
- 1 avocado sliced
In a medium saucepan, add the brown rice and water and place over medium-high heat.
Once it starts to boil, reduce heat to medium-low, cover, and maintain a simmer for approximately 20 minutes, or until all of the water is absorbed.
Remove from heat and set aside.
Add the garlic cloves to the bowl of a food processor and pulse a few times to mince the garlic.
Add the tomatoes, mango, onion, lime juice, and salt and pulse until ingredients are combined.
In a medium saucepan, add the olive oil and place over medium heat.
Once hot, add the onion, garlic, and a pinch each of salt and pepper. Cook for about 3-5 minutes, stirring often, until the onions are softened.
Add the black beans, cumin, smoked paprika, and chili powder and reduce heat to low to keep warm, stirring occasionally.
Taste and add more salt if needed.
Remove from heat when all other components are ready to serve.
In a large skillet, add the olive oil and place over medium heat.
Once hot, add the sweet potatoes and a pinch each of salt and pepper. Cover and cook for about 7-10 minutes, or until sweet potatoes are fork tender, stirring occasionally.
Remove from heat.
Add desired amount of brown rice, salsa, beans, sweet potatoes, lettuce, and avocado to a bowl. Leftovers can be stored in the refrigerator for 3-5 days.