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Chipotle Sweet Potato Burrito Bowls

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A delightful twist on the classic burrito featuring roasted sweet potatoes, black beans, and fresh toppings, perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chipotle chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 1 cup brown rice or quinoa, cooked
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup kale or spinach, sautéed or steamed
  • 1 cup fresh salsa or pico de gallo
  • 1 ripe avocado, sliced or mashed
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sour cream or Greek yogurt

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
  2. Combine the diced sweet potatoes with olive oil, chipotle chili powder, cumin, smoked paprika, salt, and black pepper in a mixing bowl.
  3. Spread the sweet potatoes in a single layer on the baking sheet. Roast for about 25-30 minutes, turning halfway through.
  4. Cook the brown rice or quinoa according to package instructions.
  5. Warm the drained black beans in a small saucepan until heated through.
  6. Sauté the kale or spinach in a small drizzle of oil until bright green and softened.
  7. Assemble the bowls by distributing the cooked rice or quinoa into individual bowls.
  8. Top each bowl with roasted sweet potatoes, warmed black beans, and sautéed greens.
  9. Add fresh salsa or pico de gallo, followed by slices of avocado and, if desired, shredded cheese.
  10. Finish with a drizzle of sour cream or Greek yogurt and garnish with chopped cilantro.
  11. Serve warm and enjoy!

Notes

Ensure even dicing of sweet potatoes for uniform cooking. Add lime juice to avocado to prevent browning.

Nutrition

Find it online: https://yummyfirst.com/chipotle-seasoned-sweet-potato-bowls/