Spicy Sweet Potato and Green Rice Burrito Bowls
Healthy burrito bowls made with roasted sweet potato, green rice and black beans! This delicious, vegan dinner reheats well for lunch.
Updated by Kathryne Taylor on August 29, 2024
Cookie and Kate are finally back in the kitchen. I still wasn’t feeling in the mood up until a couple of nights ago, when I spent a few hours cleaning out the cabinets and the refrigerator. Turns out, everyday cooking doesn’t need to involve avalanches of dried pasta. Organization is key.
The past few weeks of kitchen avoidance have been heavy with introspection. I want to say that I’ve come out on the other side with clarity and a renewed zest for life. (Every sad story needs a happy ending, right?) The truth is, I’m still just one sappy coffee shop love song away from another fit of tearful existential despair.
It’ll pass. In the meantime, I’m treating myself right with these burrito bowls. Roasted sweet potatoes, seasoned black beans and cilantro-spinach brown rice combine in one bowl for a cozy vegan dinner. Oven-toasted pumpkin seeds, avocado and salsa verde make it totally irresistible.
More reasons to love this dish? You’ll have enough time while the sweet potatoes and rice cook to clean the kitchen before dinner’s ready. Oh, and these bowls reheat well for lunch, too. Burrito bowls for the win!
Watch How to Make Sweet Potato and Green Rice Bowls
Please don’t be intimidated by the length of the recipe—it’s pretty basic stuff. All you do is blend up the green rice seasonings and toast the rice before cooking it as usual. Roast some sweet potatoes, toast some seeds and warm some beans. Then you arrange it all in a bowl and make it look pretty. Or not. I assure you that my leftovers won’t look as pretty as shown here.
If you’re craving more spicy sweet potato recipes after this, check out my sweet potato burritos and tacos. Leftover green rice would be great in my kale and avocado burrito bowl, too. Lastly, don’t miss the burrito bowl recipe and sweet potato enchiladas in my cookbook!
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Spicy Sweet Potato and Green Rice Burrito Bowls
Healthy burrito bowls made with roasted sweet potato, green rice and black beans! This delicious, vegan dinner reheats well for lunch. Recipe yields 4 servings.
Ingredients
Green rice
- 3 tablespoons extra-virgin olive oil
- 1 ½ cups long grain brown rice
- 3 cups vegetable broth
- 1 ½ cup baby spinach, lightly packed
- ½ cup cilantro (mostly leaves, stems are ok), lightly packed
- 1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped
- 1 medium shallot, peeled and roughly chopped
- 1 garlic clove, peeled, roughly chopped
- ¼ teaspoon fine salt, more to taste
Sweet potatoes
- 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon fine salt
Seasoned black beans
- 2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid
- 2 teaspoons ground cumin
- ½ teaspoon chili powder
- 1 teaspoon sherry vinegar or lime juice
- Fine salt and freshly ground black pepper, to taste
Additional garnishes
- ¼ cup pepitas (green pumpkin seeds)
- ¼ teaspoon olive oil
- 1 avocado, pitted and sliced
- Jarred mild salsa verde
- Chopped cilantro
- Crumbled feta (optional, not vegan)
Instructions
- 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 ½ 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 ¼ 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.
Notes
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This looks really flavorful. I think I’ll try this one out. Thanks for sharing.
Looks delicious and will give it a go but have one question about sweet potatoes: My market labels the orange type as yams and the light brown type as sweet potatoes. Which one should I use or are they interchangeable?
Hey Ellen, great question. Are both versions orange on the inside? If so, I think the grocery store is mislabeling two varieties of sweet potato and either should work. Check this out: http://www.thekitchn.com/whats-the-difference-between-yams-and-sweet-potatoes-word-of-mouth-211176
Actually, I guess sweet potatoes aren’t always orange inside. Go with the orange insides variety, though, as orange is likely to contain more vitamins. Plus, mine were orange. :)
Interesting yam/sweet potato article and my market definitely labels the ‘soft’ sweet potatoes as yams. I am picking up the correct orange sweet potatoes and other ingredients today. Can’t wait to taste this! Thank you again.
Glad to help! Hope this recipe turned out great for you, Ellen.
Love this recipe! It turned out delicious and made plenty for a second night. I’ve got left over ingredients to make more green rice and use that as a side dish with grilled fish. Thanks so much!
Excellent! Thank you, Ellen! :)
If the potato’s are orange inside, its sweet potato’s, if its white inside, then its called yams. Kate is right, your grocery store is mislabeling the two
YUM! I canNOT wait to make this!! Thanks for being my go-to source for recipes!!
I love the combination of sweet potatoes and black beans! Also, I can totally relate to being kitchen-adverse the past couple weeks; I planned on posting a ton of recipes and didn’t even come close to meeting my goal. Sometimes a break to recharge and brainstorm is needed to come back even stronger.
This right here, this is just so….. correct.
I’m doing this pseudo-vegan thing lately, so this is IMMEDIATELY going into the rotation!
This looks DIVINE! Definitely my style of cooking, I am going to have to give this one a go asap
Lauren x
This looks great! Looking forward to all your kitchen has to offer in 2015 :)
Kate,
Can I just say that I love your honest introductions? Life isn’t always easy… it is often challenging! Too often our digitial consumption shows everyone else as happy, successful, constantly trying new things and enjoying life. That’s just not realistic and can make us think that we are the only ones with challenges. I hope that whatever is causing your tears and despair will make you stronger and more empathetic. Hang in there!
Thank you, Julie. I really appreciate your sentiment in that regard. I want to always be “real”. Sometimes I worry I’ll sound whiny, but I think we can all relate to the ups and downs! All my best.
This bowl makes me question my sanity because I want to marry it! Yum!
Agreed! Can’t get enough of it!
Kate,
I absolutely love your blog!! Can’t wait to make this recipe on Wednesday night. Have all the ingredients in my fridge :)
Thank you, Stephanie! Hope it turned out great!
Why do you toast your rice before cooking?
My mother always toasts the rice before cooking- it completely deepens the flavor of the rice, rendering it nutty and savory.
Hey Clara, Raquel is right! Toasting the nuts deepens the flavor. I’ve also heard that it helps the grains of rice separate from one another, but I’m not sure that was true in this dish.
I definitely hear you an the existential despair front. Some Januaries are inspiring, and some are just overwhelming, you know? I will have a virtual cocktail with you and we can moan about our existential despair together. :) However! This bowl sounds like a pretty great way to combat the blues. I love all the intense green herbs. I might try switching out the sweet potato with some of our seemingly endless supply of winter squash too. Orange veg forever!
Indeed! Hope we can clink drinks sometime. Winter squash would be great in here!
This looks amazing, Kathryn! The photo is particularly stunning with the dark background.
Ahhh, forgot the “e”! Kathryne :)
Boy, that looks really good! I’m going to soak a pot of black beans today, to cook tomorrow since it’s going to be about 10 degrees of freezing here. This is a perfect recipe for January. I have everything on hand except for hot peppers and Feta, so I’ll fudge that with some grated horseradish from my garden, and use some creamy goat cheese instead of the Feta. That is guaranteed to clear up the last dregs of my Christmas Cold.
I sure hope you are feeling more the thing, though sometimes a little tiny bit of existential despair can be short break from too much reality. (I’ve got to stop reading Sartre–it really hurts my brain.) I like your solution. Clean the cupboards and cook!
Thanks for cooking for all of us, creating these delicious recipes, and taking such beautiful pictures of your hard work. It is appreciated.
Thank you, Sandy! I hope your version of this recipe turned out wonderfully. All my best to you!
Oh, this looks awesome. Perfect for this ultra cold weather we’re having too!
Wow – this sounds (and looks) so fresh and yummy! Colorful meals are definitely a go-to this time of year! Pinned!
Oh this bowl seems awesome! I love this cooking method used for the green rice ^_^
Kate! Do not despair, you have Cookie to rub noses with ;)
This looks delicious and will be on the table Friday night with a cold beer on the side. Even though the temp is supposed to be in the teens, I know your burrito bowl will warm us right up.
Take care,
Mary Ann and 7 collies
Thank you, Mary Ann! You are right, Cookie is such good company. I don’t know what I’d do without her. Hope you all are staying warm!
This will be next up on my “to make” list. I just finished off the leftovers from your sweet potato and black bean tacos, which was a winning combination, so I’m looking forward to a variation on that theme!
Awesome! Hope you’re enjoying this recipe, too, Mandy.
Feel better soon, Kate. Give yourself plenty of rest and kindness.
Thank you, Raquel. I am working on it!
Glad you’re back!! How perfect for an on the go lunch!!
I’ve never heard of green rice, but with spinach and cilantro, I’m sure I’ll love it!I love all the gorgeous photos and can’t wait to try this amazing-sounding meal!
This sounds super yummy! Very warm and comforting, both of which have been in need lately. I adore dinner recipes that can be easily translated to lunch leftovers. I know I definitely don’t have time for two full meals every day!
I am really intrigued by this recipe and looking forward to trying it. Thank you for posting this :)
I am training for a marathon and this likes the perfect meal to eat the night before a long run. Thanks!
Love the colors here! So intrigued by that green rice! Craving a vegetarian meal just like this right now. :)
These bowls look so good, the perfect way to kick off the new year!
I just served this dish to my kids, three teens and a friend — and everyone loved it! Thanks so much. It made everyone from my vegan daughter to my husband happy. You rock!!
Hooray! Thank you, Rachel!
Whoa. Really loving that green rice! This looks like a giant hug in a bowl :)
This is exactly what I want to be eating right now. Yum!
Oh, this is perfect Kathryne. Hearty and flavourful but full of colours and textures to make it that bit easier to eat better in this new year.
PS sending lots of happy thoughts your way. I’ve had (too many of) those moments of existential despair and it’s not fun. Here’s to a much better 2015 xo
Thank you, Kathryn! Hoping 2015 is up from here. Happy New Year!
It looks amazzzingggggg! So delicious! Need to try this recipe.
Happy new year!
Kate this looks soooo good! I love the idea of making this green rice, it looks so incredible. I’m a huge rice fan, and even love it plain, but this just takes it to a whole new level! I’ve had green rice which was infused with bamboo, but this seems much more my kind of thing =)
Thanks, Teffy! I’ve never heard of bamboo rice, sounds really interesting!
I am making this for lunch today. I love sweet potatoes, but am tired of the same old recipe I uses. This is perfect thank you and have a wonderful new year!
Thanks, Mary! Hope this recipe turned out great for you!
The holidays can do such a number on us, right? I totally get the early January cooking funk. But it seems this gorgeous burrito bowl is a fantastic place to start. That green rice sounds wonderful –– I cannot wait to give your recipe a try. Happy New Year, Kathryn! Wishing you a lovely 2015!
Yes, they really can! I’m doing a little better now. Hope your year is off to a wonderful start, Elizabeth!
Looks so delicious! I love a colorful burrito bowl for an easy and healthy weeknight meal :)
I always love my sweet potatoes boiled and sweet, but this is really tempting to do! Will print this out and try it this coming weekend, thanks for sharing your recipes :)
Kate,
I’ve been reading your blog for a while now – I think it may well be my very very favourite. I love your beautiful photography, and I always leave totally inspired to go and make delicious and healthy food! Furthermore, you may well have convinced me that going vegetarian is a good idea. I’ve been chowing down on way, way more veg since stumbling on your site. It’s been awesome sauce.
I’m very sorry that Cookie hasn’t been well :( I know what it’s like to love a dog so much it hurts. They become your very best friend, don’t they? I’m also really sorry that *you’ve* been feeling down. I hope you’re feeling better really soon, and a big thank you from England for putting all the hard work you do into the website. It shows.
Peace and love. Positive vibes being sent your way xxx
Hello, Felicity! Thank you for your sweet note. Fortunately, Cookie is well now—she had an accident almost a year ago and I’ve done everything I possibly can to make sure it never happens again! She really is my best friend. I am getting better, slowly but surely! Hope your year is off to a great start and thanks again.
Ooooh this looks absolutely lovely! Your sweet potatoes look so crispy!
Definitely trying this soon! Glad you’re back in the kitchen :)
Sending a hug and a whiskey glass *clink* your way today, girl. Sorry that you’re going through a rough patch–it can be hard not to with the holiday pressure winding down in a messy heap and just winter in general. I always value your honesty here and hope that this pocket of despair only serves to reinforce your strength later on. You know I’m rooting for you :) xo
Thank you, Laura. You’re so kind. *Clink* back at ya!
Love this recipe. Simple but at the same time would not mind having that for lunch every day this week. The cilantro rice and the caramelized roasted sweet potatoes make all the difference :)
I’m so excited to try this recipe. So delicious! So inspirational!
I can’t wait to try this recipe! So many things about it that I love…a Mexican spin on sweet potatoes and Mexican spin on pesto for the green rice. I might try adding a bit of queso fresco.
January seems to be the time for existential despair and intense navel-gazing. Definitely feeling some of that on this front too.
When you pair existential despair and delicious, good-for-you food though it does tend to go better, or at least more pleasantly.
I hope you find your kitchen mojo, and your way out of the existential pit soon Kate :)
Thanks for sharing this recipe to help get January off to a healthy, nourishing start.
Thank you, Amy. The past few weeks have been intense but I’m sure I’ll come out better for it. I’m finally back in the kitchen, albeit tentatively! Hope your year is off to a great start.
Oooooo, this looks wonderful! I’m currently rearranging this week’s meal plan in my head, because this absolutely must be on my plate no later than tomorrow night ;)
This looks amazzzzzzingggg.
Looks really great..
I just jumped in following your last instagram photo I saw yesterday, and found out you’re felling a bit down… I hope you’be soon in your best sunny usual mood and that everything will be for the best! Best wishes for a wonderful 2015!
Thank you! I am feeling better day by day. All my best to you!