Spicy Roasted Potato Burrito Bowl


Does anyone else currently have about 10 pounds of potatoes in their house?


Spicy Roasted Potato Burrito Bowl // pumpkin & peanut butter


I think I overcompensated a bit during my Thanksgiving shopping because I have so many potatoes in my pantry! Don’t get me wrong, I love potatoes, but I don’t think my family of 4 is going to eat that many potatoes. So I guess that just means I have to create some more potato recipes for my pre-Thanksgiving meals. Not a problem! We need a little flavor change from the warm, savory fall flavors we’ve been obsessing over for weeks anyways.


Spicy Roasted Potato Burrito Bowl // pumpkin & peanut butter


What happens when you roast a medley of potatoes in chili powder and cumin? Spicy roasted potato burrito bowls! A layer of crispy potatoes, spicy beans and veggies, creamy diced avocado, and fresh tomatoes all topped with a generous dollop of salsa. Believe me, is this a winner! It feels like you’re eating breakfast and lunch at the same time. Who knew that could taste so good?

This is a perfect flavor change-up in the days leading up to Thanksgiving, and is super easy to make. Try substituting your favorite burrito bowl toppings, like sautéed peppers, guacamole, or even some {vegan} sour cream. Whatever you try, I’m sure it will be delicious!

2 more days till the big day! Hope you all are finding time to relax and spend time with the ones you love. 


Spicy Roasted Potato Burrito Bowl // pumpkin & peanut butter

Spicy Roasted Potato Burrito Bowl

Serves 2-4
Cook time 35 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish


for the potatoes

  • 2 small sweet potatoes, cut into 1/2 inch cubes
  • 2 small yukon gold potatoes, cut into 1/2 inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

for the burrito bowl

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 small zucchini, chopped
  • 1 cup black beans, drained and rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon salt
  • 1/2 lime, juiced
  • 1 small avocado, diced
  • 1 large tomato, diced
  • salsa


Step 1
Preheat the oven to 400 degrees. Toss chopped potatoes with 1 tbsp olive oil, chili powder, cumin, salt, and pepper in a large mixing bowl. Spread potatoes over a large baking sheet and bake for 30 minutes, until crispy on the outside and tender on the inside. Toss potatoes at least once during baking time.
Step 2
Meanwhile, saute diced onion in olive oil over medium heat. Once the onion is translucent, add in chopped zucchini and saute for another 5-6 minutes. When the zucchini is tender, add in the black beans and spices (cumin, chili powder, chili flakes, and salt) and cook over a low heat for a few minutes. Squeeze half a lime over the beans and veggies mixture and set aside.
Step 3
Now it’s time to layer your burrito bowl! Begin with a layer of roasted potatoes. Then add a big scoop of the black bean veggie mixture. Top that with some diced tomato and avocado. Last, pour on your favorite salsa and break out the chips!


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


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