Description
Black Bean Sweet Potato Burrito Bowls Recipe brings together roasted sweet potatoes, lime spiced black beans, creamy avocado, salsa, crisp lettuce, and a bright squeeze of lime for an easy vegetarian dinner.
Ingredients
For the sweet potatoes:
2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper to taste
For the black beans:
1 (15 oz) can black beans, rinsed and drained
1 tbsp olive oil
1/2 tsp ground cumin
1 garlic clove, minced
Juice of 1/2 lime
Salt and pepper to taste
For the bowls:
2 cups cooked rice or quinoa
1 avocado, sliced
1/2 cup salsa or pico de gallo
1 cup shredded lettuce or cabbage
Fresh cilantro, optional
Lime wedges for serving
Instructions
1. Preheat the oven to 425°F (220°C).
2. Mix the sweet potato cubes with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
3. Spread the sweet potatoes on a baking sheet in a single layer.
4. Roast for about 25 minutes, turning halfway through, until tender and lightly caramelized.
5. Meanwhile, warm olive oil in a skillet over medium heat.
6. Cook the garlic briefly, then add the black beans, cumin, and lime juice.
7. Stir and cook for 5 to 7 minutes until heated through.
8. Season the beans with salt and pepper.
9. Divide rice or quinoa among serving bowls.
10. Top with roasted sweet potatoes, black beans, avocado, salsa or pico de gallo, and shredded lettuce or cabbage.
11. Finish with cilantro and a squeeze of lime if desired.
12. Serve right away.
Notes
Sweet potatoes can be replaced with butternut squash or carrots.
Add canned corn or cherry tomatoes for extra flavor and texture.
For additional protein, top each bowl with a fried or poached egg.
Make a simple chipotle mayo by mixing mayonnaise, chipotle powder, and lime juice.
Components can be prepared ahead of time and assembled just before serving.
Store leftovers in airtight containers in the refrigerator.
Serve over rice, quinoa, cauliflower rice, or lettuce.
Naturally gluten free and vegetarian.
Can be made vegan depending on toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and stovetop
- Cuisine: Tex-Mex inspired
Nutrition
- Serving Size: 1 bowl