Vegan friendly

Spicy sweet potato burrito bowls

published

Oct 2025

This recipe is inspired by a restaurant in Staunton, Virginia, that offers spicy sweet potatoes in some of their dishes. I ordered some as a side to put in my burrito bowl. Delicious. This is my rendition of a burrito bowl with spicy sweet potatoes, mushrooms, and squash or eggplant. Most of the ingredients can be prepared ahead and served warm or cold.

It’s a burrito bowl, so it’s a bit “freewheeling.” Spices are “to taste,” as some people like burrito bowls very hot and spicy, and other people need them to be milder. Some people like beans better than rice. Burrito bowls can be made however you like them.

Ingredients

  • 1 large sweet potato
  • Cherry tomatoes, roasted, about 4 per bowl
  • Firm squash, like yellow squash, and/or eggplant
  • Roasted mushrooms
  • Black or wild rice (1 cup uncooked)
  • Black beans, 1 15.5 oz can
  • Green onions, about one per bowl
  • Oregano Garlic powder
  • Ancho chile powder
  • Tomatillo sauce , divided
  • Queso fresca or pepper jack
  • Garnish with
    • Blue corn tortilla chips
    • Your favorite salsa
    • Cilantro or basil, chopped

Instructions

  1. Slice the sweet potato crosswise to make ½ inch large circles. Spray a roasting pan and place the slices in it, and drizzle with olive oil. Roast at 350 degrees for about 30 minutes.
  2. When cool, pull the skins off, cut the slices into cubes, and toss in olive oil, about ¼ tsp ancho powder and garlic powder.
  3. Place cherry tomatoes in a roasting pan, or other roasting dish. Drizzle with olive oil and toss to coat. Roast for about 20 minutes, when they are looking flatter on the bottom.
  4. Roast the mushrooms and squash or eggplant. They can be roasted separately or together, and this can be done ahead.  Cut them in ½ inch chunks, toss in olive oil and garlic powder, oregano and ancho (to taste and if desired)
  5. Cook the rice according to package directions. When rice has absorbed most of the water, add ½ cup or so of tomatillo sauce, and cover. Ten minutes later, add the roasted mushroom and squash/eggplant, 1 tablespoon oregano, and stir well. It can stay warm on the lowest stove setting.
  6. Drain the black beans, and heat in a small sauce pan. Add ½ cup or so of tomatillo sauce, and 1 tablespoon oregano.
  7. To assemble: Layer rice mixture and beans in a bowl. Add cheese, green onions, squash, and roasted tomatoes
  8. Garnish as you like!

Enjoy!

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