Name: Black Bean & Sweet Potato Burrito Nourish Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 bowls
Ingredients: 2 medium sweet potatoes, cut into 3/4-inch cubes; 1 1/2 cups (360 ml) corn kernels; 1 1/2 tablespoons (23 ml) olive oil; 1 1/2 teaspoons (8 ml) ground cumin, divided; 1 teaspoon (5 ml) kosher salt, divided; 2 15-oz (425 g) cans black beans, 1 drained, 1 undrained; 1/2 teaspoon (3 ml) dried oregano; 1 cup (240 ml) long-grain white rice, rinsed; 1 1/2 cups (360 ml) water; 1/2 cup (120 ml) fresh tomato salsa; 1 ripe avocado; 1/3 cup (80 ml) plain Greek yogurt; 1 tablespoon (15 ml) lime juice

Black Bean & Sweet Potato Burrito Nourish Bowl

Roasted cumin sweet potatoes and corn with seasoned black beans, salsa and avocado crema over rice.

By the Bowlyra kitchen Updated November 11, 2026

Prep

15 min

Cook

30 min

Total

45 min

Makes

4 bowls

Protein

~18 gestimate per serving

Sweet potato and black beans are a classic pairing: earthy, sweet and filling. Rice is our choice of base to make it a full burrito bowl, and the avocado crema uses Greek yogurt for a protein boost.

Why this recipe works

The liquid from one can of beans makes a light sauce, like Cuban-style black beans.

Ingredient notes

About 18 grams of protein per bowl (an estimate).

Common mistakes

Crowding the sweet potatoes.
Leaving the beans watery.

What to serve with it

Hot sauce or pickled jalapeños.

Meal prep

Keeps 4 days; crema best fresh.

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Cooking tips

Cut the sweet potatoes evenly. Make the crema just before serving.

Swaps and variations

Use quinoa or brown rice. Use dairy-free yogurt for vegan.

Storing and reheating

Refrigerate within 2 hours for up to 4 days.

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