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Sweet Potato Burrito Bowl

Vegan and gluten-free sweet potato, black bean, and pineapple bowls with a chipotle sauce.
Course Main Course
Cuisine Mexican
Keyword burrito bowl
Servings 4 servings


Sweet Potatoes

  • 2 large sweet potatoes diced
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil


  • 1 cup rice

Pico De Gallo

  • 1 pound ripe red tomatoes chopped
  • 1 medium jalapeƱo seeds removed, finely chopped
  • 1 garlic clove finely minced
  • 2 limes juiced
  • 1/2 teaspoon salt
  • 1/4 cup fresh cilantro or parsley finely chopped

Chipotle Sauce

  • 1/2 cup yogurt or 1/3 cup water &1/4 cup tahini
  • 1 chipotle in adobo sauce
  • 2 teaspoons adobo sauce
  • 1 small clove of garlic
  • 2 limes juiced
  • 1/2 teaspoon salt


  • 1/2 pineapple sliced into planks
  • 1 can black beans drained and rinsed
  • 1 can fire-roasted sweet corn drained
  • 2 large avocados sliced


  1. Preheat the oven to 400F and line a large baking sheet with parchment paper.
  2. In a large bowl, toss together the sweet potatoes, chili powder, 1 teaspoon salt, pepper, and 2 tablespoons olive oil. Spread out on baking sheet. Bake for 40 minutes, tossing halfway through.
  3. Cook rice according to package directions.
  4. To make the Pico, toss together the tomatoes, jalapeno, garlic, lime juice, 1/2 teaspoon salt, and herbs together in a mixing bowl. Allow to marinate for at least 10 minutes.
  5. In a high-speed blender or food processor, make the Chipotle Tahini. Blend together the olive oil, water, tahini, chipotles, garlic, lime juice, and salt. Process until smooth.
  6. In a large skillet over medium-high heat, cook the pineapple for 6 minutes, tossing halfway through, remove. Heat the corn and the beans in the same skillet.
  7. To assemble the bowls, divide rice mixture into 4 bowls. Top with sweet potatoes, pico, corn, black beans, pineapple, and avocado. Serve immediately, drizzled with chipotle sauce.