Roasted Sweet Potato Burrito Bowl with Black Bean Corn Salsa and Creamy Ancho Chili Sauce

March 14 , 2017 by: Taylor Main Dishes

Okay, so this burrito bowl is the best. We start with some sweet potatoes, toss them in some cumin and chili powder and roast them to crispy perfection, then mix up a fresh, tangy black bean corn salsa, cook some brown rice and then drench the whole thing in this creamy ancho chili sauce and top it with avocado, it doesn’t get much better.

It’s all delicious, but the best part is this sauce! It’s smoky, ultra creamy and full of flavor without being spicy and there’s only 5 ingredients. I’ve been putting it on everything lately. If you’ve never seen the magic of cashew sauces, prepare to be amazed. Cashews can make just about any sauce rich, creamy and luscious. It sounds weird I know, but trust me.

Not only is this bowl super delicious, it’s also easy to make, really healthy, and very filling. This would be perfect for meal prep as it keeps well in the fridge too, perfect lunch to take to work or school. Okay, here’s the video on how to make it!

Look at that sauce!

Roasted Sweet Potato Burrito Bowl with Black Bean Corn Salsa and Creamy Ancho Chili Sauce
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Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 4 servings

Sweet potatoes roasted to crispy perfection, a fresh, tangy black bean corn salsa served over brown rice, drenched with the creamiest, dreamiest ancho chili sauce and topped with avocado. Perfect lunch to take to work or school or healthy dinner!


  • 1 1/2 cups brown rice
  • 4 cups water
  • 2 lb sweet potatoes
  • 1 Tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 (14.5 oz) can black beans
  • 1 (14.5 oz) can corn
  • 1/2 cup chopped red onion
  • 2 Tbsp chopped cilantro*
  • 1 tsp minced jalapeno**
  • juice of 1 lime
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1 dried ancho chili
  • 3/4 cup cashews
  • 1 1/4 cups boiling water
  • 3 T lemon juice
  • 1 tsp salt
  • 1 avocado


  • 1. Combine rice and water in rice cooker and cook on brown rice setting.
  • 2. Preheat oven to 425 F. Wash and chop sweet potatoes into 1" pieces. Toss with olive oil, chili powder, cumin and salt on baking pan. Bake for 25 minutes, tossing once halfway.
  • 3. Toast ancho chili in a dry skillet on both sides, then remove seeds and stem and add to a blender with rest of sauce ingredients and let sit for 10 minutes. Then blend until smooth.
  • 4. Combine all black bean corn salsa ingredients in a medium bowl and mix well. Chop avocado.
  • 5. To serve, put rice in a bowl, top with roasted sweet potatoes, black bean corn salsa, chopped avocado and sauce.


* If you're a cilantro hater, just leave it out and it will still be delish. ** Feel free to add more or less jalapeno to your tastes or leave it out if you don't like it spicy.


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