One Skillet Sweet Potato Burrito Bowls are a fast and easy dinner packed with sweet potatoes, rice, black beans, peppers, and all the best burrito bowl flavors.
Author’s Notes
How I Turned My Favorite Meal Into an Easy Dinner
I love a good burrito bowl. I’ve shared quite a few versions on my website (this one is my favorite if you’re wondering! And this sauce is seriously everything).
But if I’m being honest, burrito bowls can be a bit of work. There are a lot of moving parts when you’re making everything from scratch: the protein, rice, sauce, and all the toppings. I can never skip homemade guac after getting this recipe from a Hawaiian tour guide, and pico is a must at my house.
And when it’s all done? It’s one of my favorite meals ever. But most weeknights I’m craving those flavors without all the prep, especially during busy homework and basketball-filled nights. That’s exactly why I created my one-skillet chicken burrito bowls.
After making that recipe tons of times, I knew I needed a meatless version too. This one highlights my all-time favorite veggie: sweet potatoes. It’s just as good as my other burrito bowls, a hit with my whole family, and it comes together so fast.
I’m completely obsessed with it.
One-Skillet Sweet Potato Burrito Bowl Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Sweet potatoes | Cut into small 1/2-inch cubes so they cook quickly and evenly. |
| Olive oil & rice | Toast the rice in the oil for a couple of minutes before adding liquid. This adds extra flavor and keeps the grains from getting mushy. |
| Garlic, chili powder & cumin | These spices build the base flavor. Cook them for a minute until they smell good. |
| Tomatoes, black beans & corn | Fire-roasted tomatoes add great flavor. Drain and rinse the beans well. |
| Mini bell peppers, lime & toppings | Fresh toppings like avocado, cilantro, tomatoes, and sour cream at tons of flavor at the end. |
Chelsea’s Notes
My Favorite Toppings
Top these One Skillet Sweet Potato Burrito Bowls however you like. Here are some of my favorite toppings:
- Fresh lime: Serve wedges on individual plates.
- Pico de gallo or tomatoes: Add a scoop of pico or diced cherry tomatoes.
- Avocado: Thinly sliced, chopped, or a scoop of guac.
- Cilantro: Finely chopped and sprinkled right on top.
- Sour cream: Any type works, use your favorite.
- Tortilla strips: For crunch, use store-bought or homemade.
- Cilantro-lime sauce: Nothing beats a drizzle of this on top!
How To Make One-Skillet Sweet Potato Burrito Bowls
- Cook sweet potatoes: Sauté in a large skillet until tender and lightly browned.
- Toast rice: Stir in rice, garlic, and seasonings; cook briefly until they smell good.
- Add remaining ingredients: Stir in tomatoes, beans, corn, broth, and peppers.
- Simmer: Cover and cook until rice is tender and liquid is soaked up.
- Finish & serve: Stir in lime and cilantro, melt cheese, and add toppings.
Variations
Change Things Up!
- Add onion: Sauté 1/2 cup diced yellow onion with the sweet potatoes.
- Lighten it up: Use less Cheddar and fat-free sour cream.
- Make it vegetarian: Swap chicken broth for veggie broth or stock.
- Add heat: Add canned diced green chiles, extra chili powder, or a diced pepper.
Chelsea’s Top Tips
A Couple Helpful Tips
- Large non-stick skillet: Use a 12-inch skillet so everything fits nicely and the rice doesn’t stick.
- Freshly grated cheese: Grate your own for better melting.
More Sweet Potatoes:
One Skillet Sweet Potato Burrito Bowls
Video
Equipment
- Large nonstick pan with a lid, see note 1
Ingredients
- 1 pound sweet potatoes heaping 2 cups, cut into 1/2-inch cubes
- 3 tablespoons olive oil divided
- 1 cup white rice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper
- 1 (14.5-ounce) can petite fire-roasted diced tomatoes
- 1 (15.25-ounce) can black beans drained & rinsed
- 1 cup frozen corn
- 2 cups chicken broth or vegetable broth if vegetarian
- 1 cup thinly sliced mini bell peppers
- 1 lime optional (2 tablespoons juice)
- 1-1/2 cups shredded sharp Cheddar cheese
- Toppings as desired see note 2
Instructions
- Peel and cut the sweet potatoes into 1/2-inch cubes. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, add the sweet potatoes. Cook, stirring occasionally, for 7 to 10 minutes until mostly tender and lightly browned.
- Add the remaining 1 tbsp olive oil and the rice to the pan. Cook, stirring constantly, for 2 to 3 minutes. Stir in the minced garlic, chili powder, cumin, and salt and pepper. Cook for 30 seconds to 1 minute, stirring constantly, until fragrant.
- Stir in the undrained diced tomatoes, drained & rinsed black beans, frozen corn, broth, and sliced bell peppers. Mix well and bring the mixture to a boil.
- Reduce the heat to medium-low. Cover the pan and simmer for 10 to 15 minutes, or until the rice is tender and the liquid is absorbed. Check occasionally and stir as needed to keep the rice from sticking.
- Remove the lid and stir in optional lime juice and cilantro. Sprinkle the shredded Cheddar cheese evenly over the top. Cover again for 1 to 2 minutes until the cheese melts, then gently stir it in.
- Spoon the burrito mixture into bowls. Top with sour cream, chopped cherry tomatoes, cilantro, avocado or guacamole, or any other desired toppings. Serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really good! We just finished and we’ll definitely make it again.
Thank you
So happy to hear that! Thank you Sara!
Wow! I’ve never posted on a recipe before, but had to say something. This is the best homage vegetarian dish I’ve ever made, and that’s saying something, lol thank you so much for this recipe! I’m I have so many leftovers and can’t wait to eat them. Can any of this be stored in the freezer?
You made my day! I’m so glad to hear that!! Unfortunately I don’t think this is the best candidate for freezing because there is cheese in it which might get grainy as it thaws and the veggies will likely thaw watery.
This is a huge hit with our whole family (including a 6 year old kid). Delicious and so easy to customize according to preferences or what you have on hand.
So glad you enjoyed it! Thanks for the comment Diana 🙂
A great recipe, one of my go to recipes for meal prep! I change it up a little bit and it is so affordable for those on a budget!
So happy you’ve enjoyed it! 🙂 Thanks for the comment!
This looks delicious! Do you think leftovers would keep well?
Yes! They do well 🙂 About 3-4 days in an airtight container in the fridge!
Fantastic! Kids helped me cook this tonight! We love taco soup, so we only used 1/2 c. rice and cubed and sauteed Ancho Chile chicken breasts, that we added at the end! Sliced olives, cheese, avocado and organic salsa added at the end for a bit more kick! So yummy!????
Best recipe!
YAY!!! I am soo happy to hear this! Thanks! 🙂
Absolutely LOVE this dish! It’s quick, easy, and DELICIOUS! However, I’m just wondering about how many calories it has? Anyone have an idea?
Just made this for dinner tonight and loved it! It will definitely be used a lot in my house 🙂 I used frozen sweet potatoes and peppers and onions so it was super fast to throw together and only a pot and spatula to wash! I used quinoa instead of the rice to make it a little more healthy and it worked well but could have used a little less water.
So glad to hear this was a hit and will be used often! Thanks for the comment Rebecca 🙂
This was a little bland. Next time I will add an onion, double the garlic and the chili powder, and add a jalapeño pepper. I will also add red and green peppers (I just used one red).