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Sweet Potato Burrito Bowl

Serves 4 people.
Prep Time: 20 minutes.
Cook Time: 35 minutes.

Ingredients:

  • 1 can black beans, rinsed and drained
  • 1-½ cups brown rice, uncooked
  • Potatoes:
    • 2 medium sweet potatoes, peeled and diced (about 4-5 cups)
    • 2 Tablespoons olive oil
    • ½ teaspoon each cumin, chili powder, garlic powder
    • ¼-½ teaspoon salt
  • Corn Salsa:
    • 1 cup frozen corn, thawed
    • ¼ cup diced tomatoes
    • ¼ cup red onion, diced finely
    • 1 Tablespoon cilantro
    • ½ teaspoon lime juice
    • Salt to taste
  • Chipotle Crema:
    • ¼ cup mayo
    • 2 teaspoons adobo sauce from can of chipotle chilis
    • 1 teaspoon lime juice
    • Salt to taste

Toppings:

  • Romaine lettuce, chopped
  • Cilantro, chopped
  • Avocado, sliced or diced

Instructions:

  1. Cook brown rice.
  2. To Make Sweet Potatoes: Preheat the oven to 425 degrees Fahrenheit. Place rack in second to the top slot.
  3. In a large mixing bowl, combine sweet potatoes, olive oil, and seasonings. Spread on baking sheet and bake for 30-35 mins, rotating halfway through.
  4. To Make Corn Salsa: Combine all ingredients. Set aside.
  5. To Make Chipotle Crema: Combine all ingredients. Set aside.
  6. Assemble Bowls: Add cooked rice to bowl. Top with sweet potatoes, black beans, corn salsa, romaine, avocado, cilantro, and crema.

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