These one-pot sweet potato bowls come together in 30 minutes with pantry staples you probably already have on hand. Black beans, corn, rice, and bold seasonings make it a hearty vegetarian dinner the whole family will love.

Sweet potato bowls on table.

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One Pot Sweet Potato Rice Bowls (My Family’s Favorite)

I first made these sweet potato bowls on a weeknight when I was trying to clean out the pantry, and they instantly became a family favorite. The diced sweet potatoes add a little natural sweetness that balances the cumin and chili powder perfectly, and they bulk it up enough that you truly won’t miss the meat.

My meat-loving husband even went back for seconds! If you love this kind of one-pot dinner, my one pot burrito bowls or ground beef zucchini skillet recipe follow the same easy formula.

If you’re looking for more ways to use sweet potatoes beyond the usual sweet potato casserole, this one is a great place to start. And if you’re into meatless meals, you’ll also love these black bean and sweet potato taquitos, bean and cheese burritos, and this black beans and rice recipe.

XO - Jamielyn

How to Make Sweet Potato Bowls

Diced sweet potatoes in pot.
  • Sauté. Cook the diced sweet potatoes for a few minutes in an oiled skillet over medium. Add the diced bell peppers, garlic and rice and cook an additional 2 minutes. Make sure to stir constantly so the rice doesn’t stick to the bottom of the skillet and burn.
  • Boil. Next add in the remaining ingredients and bring the mixture to a light boil. Cover with a lid and turn heat to low. Cook for an additional 15 minutes, or until the rice is tender.
  • Top. Serve over lettuce, on top of nachos or in a tortilla. Add favorite toppings and enjoy!
Sweet potato bowl ingredients in pot.

Substitutions and Variations

  • I used white long rice, but brown rice will also work. You’ll only need 3/4 cup brown rice and will need to cook it an additional 10 minutes.
  • For even more protein, add in an extra can of beans.
  • Add a dash of hot sauce or more chili powder if you like spice.
  • For variation, you could also add cooked shredded chicken or taco meat to this recipe.
Sweet potato bowls.

Ways to Serve

The beauty of this dish is that there’s not just one way to serve it. It’s a great meal prep idea for lunches throughout the week. Try mixing it up with any of the below ideas:

Favorite Toppings

Although these sweet potato bowls taste delicious as-is, we love loading on extra toppings to really take the flavor up a notch. My favorites are shredded cheese, sliced tomatoes and sliced avocado.

Creamy: Sour cream, cilantro lime crema, guacamole or sliced avocado

Crunchy: Tortilla strips, shredded cheese

Spicy: Jalapeños, hot sauce

Fresh: Tomatoes, cilantro, green onions

Sweet potato bowls on table close up.

More meatless recipes we love include cheese enchiladas recipe, huevos rancheros and quinoa black bean salad.

More Easy Mexican Dinners

sweet potato bowls on table close up

One Pot Sweet Potato Burrito Bowls

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
These sweet potato burrito bowls are a meatless dinner idea that are easy to make in one pot! Loaded with spices, they are full of texture and flavors for a hearty meal.
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Ingredients 

  • 1-2 Tablespoons olive oil
  • 2 cups cubed sweet potato (peeled)
  • ½ cup red bell pepper
  • 1 teaspoon minced garlic
  • 1 cup white long rice
  • 15 ounce can black beans (rinsed and drained)
  • 1 cup corn
  • 10 ounce can diced tomatoes with green chiles (I used rotel)
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder (use 1 tsp if you like more spice)
  • 2 cups vegetable broth (or chicken broth)

Optional toppings: shredded cheese, sour cream, crema, tortilla strips, cilantro, green onions, tomatoes, guacamole or sliced avocados, jalapenos or hot sauce

Instructions

  • In a large pan, heat the olive oil over medium heat. Add the sweet potatoes and cook for a couple minutes. Stir and then add in the bell peppers, garlic and rice and cook an additional 2 minutes (stirring constantly).
  • Add in the black beans, corn, tomatoes with green chiles, salt, cumin and chili powder. Pour in the broth and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15 minutes, or until the rice is all the way cooked.
  • When rice is done, S&P to taste. Top with your favorite toppings.

Last step: Please leave a comment and rating after you make the recipe.

Notes

For variation, you could also add cooked chicken to this recipe. 
Once removed from heat, I love to top with a light layer of shredded cheese then place the cover on and let it melt for a few minutes.
You can substitute brown rice, however only use 3/4 cup. You’ll also need to cook an additional 10 minutes.
We like to serve over lettuce in a salad bowl and eat with tortilla chips. You can also use this mix to top over nachos or place in a tortilla to make burritos. We love using the leftovers to make stuffed bell peppers as well.

Nutrition

Calories: 251kcal, Carbohydrates: 48g, Protein: 8g, Fat: 4g, Saturated Fat: 1g, Sodium: 813mg, Potassium: 590mg, Fiber: 8g, Sugar: 6g, Vitamin A: 6993IU, Vitamin C: 25mg, Calcium: 58mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.