Veggie Burrito Bowls with Sweet Potato Noodles

Veggie Burrito Bowls with Sweet Potato Noodles

Veggie Burrito Bowls with Sweet Potato Noodles are a healthy vegan, gluten-free, and oil-free meal. Add your favorite toppings to make them your own!
5 from 2 votes
Course: Main Course
Cuisine: Mexican
Keyword: Sweet Potato Noodles, Veggie Burrito Bowls
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Calories: 387kcal
Author: Amy Katz


  • 2 sweet potatoes, peeled and spiralized with the Fettuccine blade (about 4 cups spiralized)
  • salt and pepper, to taste
  • 1 can black beans, excess liquid drained (1 1/2 cups)
  • 1 cup corn, fresh or frozen
  • 2 cups shredded Romaine lettuce
  • toppings such as guacamole, salsa, Ranch dressing, sliced black olives, sliced green onions, etc.


  • Spread the spiralized sweet potatoes on a baking sheet lined with parchment paper. Season to taste with salt and pepper. Bake in a 425 degree oven for about 15 minutes until the sweet potato noodles are soft.
  • Meanwhile, heat the black beans and corn, if desired. (They can either be served hot or cold.)
  • To assemble your burrito bowls, divide the sweet potato noodles, black beans, corn, and lettuce among two large bowls. Add your desired toppings and enjoy!


Note: nutritional information does not include the optional toppings.


Calories: 387kcal | Carbohydrates: 79g | Protein: 18g | Fat: 1g | Sodium: 892mg | Potassium: 1376mg | Fiber: 21g | Sugar: 9g | Vitamin A: 22740IU | Vitamin C: 14.9mg | Calcium: 129mg | Iron: 5.6mg

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