Sweet Potato Burrito Bowls

These Sweet Potato Burrito Bowls will win over those who like a bowl that packs depth of flavour with a bit of heat. Topped with fresh ingredients and a spicy sauce (if sauces are your thing). Make it in under an hour to serve 6 – 8 or meal prep for the week ahead!

Sweet Potato Burrito Bowls served in white bowls with vegan burrito sauce, fresh cilantro and lime.

I love burrito bowls because they are so flexible and because I love burritos. Who doesn’t want to eat a deconstructed burrito? YUM! You can add or remove anything you want to this recipe to make a burrito bowl suited to your taste buds. Does cilantro taste like soap to you? Skip it!

Other things you can add to bring your burrito bowls up a notch:

  • lettuce
  • avocado
  • guacamole
  • salsa
  • pico de gallo
  • vegan sour cream
  • jalapenos
  • cherry tomatoes
  • pickled onions

Don’t forget to top your burrito bowl with this super easy Vegan Burrito Sauce!

Sweet Potato Burrito Bowls served in white bowls with vegan burrito sauce, fresh cilantro and lime.

Sweet Potato Burrito Bowls

This bowl is a little spicy, fully customizable and perfect for meal prep! The best way to eat a burrito bowl is by loading it with your favourite toppings.
5 from 5 votes
Print Pin Rate
Course: Lunch, Main Course
Cuisine: Mexican
Keyword: gluten-free, meal-prep, vegan
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Author: Steph


Oven Baked Sweet Potatoes

  • 3 large sweet potatoes peeled & cubed
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon crush red pepper (optional)

Vegan Spicy Beef Crumble

  • 1 package vegan beef crumble such as Gardein Plant-Based Ground Be'f
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 cup water
  • 1 cup salsa



Prepare the Oven Baked Sweet Potatoes.

  • Preheat the oven to 450°.
  • Peel, then cube the sweet potatoes and add to a bowl.
  • Add oil and all spices. Toss to coat.
  • Add sweet potatoes to a parchment-lined baking sheet and bake for 25 minutes.
  • Remove from the oven to toss, then bake for 10 more minutes.

Prepare the Vegan Spicy Beef Crumble.

  • Heat a large pan over medium high heat.
  • Add oil and beef crumble to the pan.
  • Add onion powder, garlic powder, oregano, paprika & cumin. Stir to combine and cook for 2 minutes.
  • Add water and cook an additional 2 minutes.
  • Add salsa and cook for a final 4 minutes.
  • * You can choose to add corn and black beans in to mix and heat them or serve separately for a less combined burrito bowl approach.

Add Toppings.

  • Add toppings from the list above, or pick your go-to favourites to make the best sweet potato burrito bowl ever!


  • Great for meal prepping on your busiest weeks. It’s good in the fridge for up to 4 days. This recipe makes six more significant portions or eight smaller ones. 
  • Customize the recipe by adding or removing things to please your taste buds! 

If you are looking for more Mexican-inspired recipes, be sure to check these out:


  1. 5 stars
    Loved that these were made with Gardein Beefless Crumbles. I happened to have some in my freezer and these turned out so good. Thanks so much.

  2. 5 stars
    Burrito bowl madness!! And so incredibly nutrient dense – I have to make this!!

  3. 5 stars
    These bowls are fantastic!! Super flavorful and easy to make!

  4. 5 stars
    this looks delicious. i love sweet potato

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