Healthy Sweet Potato Burrito Bowl Recipe

Why You’ll Love This Recipe

This Healthy Sweet Potato Burrito Bowl is a vibrant and nutritious dish that’s packed with flavors and textures. With roasted sweet potatoes, black beans, and fresh toppings, this bowl offers a satisfying, well-balanced meal. It’s perfect for lunch or dinner, and it’s fully customizable to your dietary preferences. Enjoy the mix of earthy sweetness and savory ingredients for a wholesome, plant-based meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 cup cooked brown rice or quinoa
• 1 can black beans, drained and rinsed
• 1 avocado, sliced
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• 1/4 cup salsa or pico de gallo
• Optional: hot sauce, sour cream, or shredded cheese

directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the cubed sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread the sweet potatoes in a single layer on the prepared baking sheet.
3. Roast the sweet potatoes in the oven for 25-30 minutes, stirring halfway through, until they are tender and lightly browned.
4. While the sweet potatoes are roasting, prepare the rice or quinoa according to package instructions.
5. In a small saucepan, heat the black beans over medium heat until warmed through.
6. To assemble the burrito bowl, start by adding the rice or quinoa to the base of each bowl. Top with roasted sweet potatoes, black beans, corn, avocado slices, diced onion, and cilantro.
7. Drizzle with salsa or pico de gallo, and add a squeeze of lime juice over the top.
8. Serve with optional hot sauce, sour cream, or shredded cheese, if desired.

Servings and timing

This recipe serves 4.

• Preparation time: 10 minutes
• Cooking time: 30 minutes
• Total time: 40 minutes

Variations

• Add grilled chicken, tofu, or ground turkey for extra protein.
• Swap the corn for sautéed bell peppers or zucchini for a different veggie flavor.
• Use cauliflower rice for a low-carb alternative to rice or quinoa.
• Try different salsas, like mango or pineapple, for a unique twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving. If using avocado, it’s best to add it fresh before serving, as it may brown over time.

FAQs

Can I use other vegetables instead of sweet potatoes?
Yes, roasted butternut squash, carrots, or even roasted cauliflower can be great substitutes.

Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free when using brown rice or quinoa.

Can I meal prep this recipe?
Yes, you can prepare all the components ahead of time and store them separately in the fridge for a few days.

Can I make this recipe vegan?
Yes, this recipe is already vegan-friendly!

How can I make this spicier?
Add some jalapeño slices, hot sauce, or a dash of cayenne pepper to increase the heat.

Can I use a different type of bean?
Yes, pinto beans or kidney beans would work well in place of black beans.

Conclusion

This Healthy Sweet Potato Burrito Bowl is the perfect combination of flavor, texture, and nutrition. With its vibrant ingredients and easy-to-make preparation, it’s a meal that will keep you satisfied without sacrificing taste. Customize it with your favorite toppings and enjoy this nutritious and delicious bowl any time!

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