Description
A nutritious, flavorful, and easy-to-make sweet potato burrito bowl packed with roasted sweet potatoes, black beans, fresh veggies, and zesty toppings.
Ingredients
Units
Scale
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked brown rice or quinoa
- 1 cup corn kernels (fresh, frozen or canned)
- 1 bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional toppings: salsa, Greek yogurt or light sour cream, hot sauce
Instructions
- Preheat oven to 425°F (220°C).
- Toss diced sweet potatoes with olive oil, chili powder, cumin, and salt. Spread on a baking sheet in a single layer.
- Roast for 20–25 minutes, turning halfway, until tender and lightly browned.
- While sweet potatoes roast, warm black beans and corn in a saucepan over medium heat until heated through, about 5 minutes.
- Assemble bowls: start with brown rice or quinoa, then layer roasted sweet potatoes, warmed beans and corn, bell pepper, red onion, and avocado slices.
- Top with chopped cilantro, a squeeze of lime juice, and optional salsa, Greek yogurt or sour cream, and hot sauce as desired.
- Serve immediately and enjoy!
Notes
- For extra protein, add grilled chicken, tofu, or shrimp.
- Roast extra sweet potatoes and beans for easy meal prep during the week.
- Swap quinoa for cauliflower rice for a lower-carb option.
- Make it vegan by skipping Greek yogurt and choosing vegan toppings.
- Adjust spice level by adding jalapeños or extra chili powder.
Nutrition
- Serving Size: 1 bowl (approximately 1¼ cups)
- Calories: 450
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg