Southwest Sweet Potato Burrito Bowl with Smoky BBQ Mayo (Vegan + Easy Grain Bowl)

Life has been a little busy lately. Over the weekend I took a last-minute trip to New York City to see Connor Storrie on Saturday Night Live, and today we’re heading to Florida for a few days in the sunshine. But before all the travel, I had to share this bowl I made last week because it’s exactly the kind of simple, satisfying dinner I keep coming back to.

This Southwest Sweet Potato Burrito Bowl is hearty, smoky, and packed with flavor. Roasted sweet potatoes, brown rice, black beans, creamy avocado, and peppery arugula all come together in one cozy bowl, finished with a smoky BBQ southwest mayo drizzle that ties everything together.

It’s the kind of meal that feels nourishing and comforting at the same time — and it’s perfect for weeknight dinners or meal prep lunches.

Why You’ll Love This Bowl

• Packed with plant-based fiber and protein
• Easy to make with pantry staples
• Great for meal prep
• Naturally vegan and dairy-free
• Customizable with whatever you have on hand

Grain bowls are one of my favorite ways to cook because they’re flexible and forgiving. If you have a grain, a roasted vegetable, something creamy, and a great sauce, you’re already most of the way there.

Ingredients

For the Bowl

1 cup brown rice
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon chili powder
1 (15 oz) can black beans, drained and rinsed
2 cups arugula
1 avocado, sliced
1 lime, cut into wedges

Optional toppings:
pepitas, cilantro, pickled red onion, or corn

Smoky BBQ Southwest Mayo

½ cup mayonnaise (vegan if desired)
1–2 tablespoons BBQ sauce
½ teaspoon smoked paprika
½ teaspoon cumin
¼ teaspoon chili powder
juice of ½ lime
1–2 tablespoons water to thin

How to Make the Bowl

1. Roast the Sweet Potatoes

Preheat oven to 425°F.

Toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, chili powder, and salt. Spread on a baking sheet and roast for 25–30 minutes, until caramelized and tender.

2. Cook the Rice

Cook the brown rice according to package directions. For extra flavor, cook it in vegetable broth instead of water.

Once cooked, fluff with a fork and squeeze a little lime juice over the top.

3. Warm the Beans

Heat the black beans in a small skillet with a pinch of cumin and salt until warmed through.

4. Make the Smoky BBQ Mayo

In a small bowl, whisk together the mayo, BBQ sauce, smoked paprika, cumin, chili powder, and lime juice. Add water a tablespoon at a time until the sauce is smooth and drizzle-able.

5. Assemble the Bowls

Divide the rice among bowls. Top with roasted sweet potatoes, black beans, arugula, and avocado. Drizzle generously with the smoky BBQ mayo and finish with a squeeze of lime.

Tips for the Best Burrito Bowl

Roast the sweet potatoes until deeply caramelized. That smoky sweetness is what anchors the whole bowl.

Don’t skip the sauce. The smoky BBQ mayo ties all the flavors together.

Add crunch. Pepitas or tortilla strips are great for texture.

Variations

This bowl is easy to customize depending on what you have on hand.

Try adding:

• grilled corn
• roasted cauliflower
• cilantro-lime rice
• shredded cabbage instead of arugula
• crispy chickpeas for extra protein

What’s Next

Now we’re off to Florida for a few days, and I’m excited to share some of the plant-based spots and meals we find in Naples while we’re there. Stay tuned for some travel food inspiration coming soon.