Sweet Potato Burrito Bowls

A simple and healthy meal, these sweet potato burrito bowls are easy to prepare and make a great vegetarian lunch or dinner! Ready in 30 minutes, these sweet potato burrito bowls make a great weeknight dinner or a simple meal prep idea for a week’s worth of delicious lunches.

Healthy Burrito Bowls

I love bowl-based meals; throw everything together, cover it with sauce, and you’re good to go. The key to a simple burrito bowl like this is adding a lot of flavor with a good dressing. You can make things complicated by adding different spices and seasonings to all of the different ingredients, however, if you want to keep prep time to a minimum making a killer dressing or sauce is a great way to do so.

I made these burrito bowls with rice, however, if you wanted to make a lighter or low-carb version, I would simply swap the rice for romaine lettuce and they would still be delicious.

More Healthy Burrito Bowls:

• Beef Burrito Bowls
• Steak Burrito Bowls

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Sweet Potato Burrito Bowls

Author: Stephanie Kay

These sweet potato burrito bowls are made with rice, however, if you wanted to create a lighter version simply swap the rice for romaine lettuce and you’ll still have a delicious and satisfying meal.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 25
• Total Time: 35 minutes
• Yield: 4 bowls
• Category: Main
• Method: Cooked
• Cuisine: Mexican
• Diet: Vegetarian

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Ingredients

Bowls:

• 1 cup long-grain white rice, dry
• 4 small sweet potatoes, cubed
• 2 red bell peppers, sliced
• 1 red onion, sliced
• 2 teaspoons olive oil
• 1 teaspoon chilli powder
• 15oz can black beans, strained and rinsed

Avocado Lime Dressing:

• 1 avocado, flesh removed
• 1 clove garlic, minced
• 2 limes, juiced
• 3 tablespoons olive oil
• 1/4 cup cilantro, chopped
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• Water, as needed

To Serve:

• Fresh cilantro, chopped
• Lime

Instructions

1. Preheat oven to 400°F.
2. Add cubed sweet potatoes to one side of a baking sheet, drizzle with 1 teaspoon of olive oil and a pinch of sea salt. Using your hands, ensure sweet potato is well coated with oil and salt.
3. On the other end of the baking sheet, add sliced red bell pepper and red onion, drizzle with 1 teaspoon olive oil, chili powder and pinch of sea salt. Using your hands, ensure vegetables are well coated in oil, chili powder and sea salt.
4. Transfer baking sheet to the oven and cook for 25 minutes until sweet potatoes are tender and vegetables are roasted.
5. Next, prepare the rice. Add 1 cup rice, 2 cups water and pinch of sea salt to a pot and bring to a boil. Once boiling, reduce to a simmer for 15 minutes until rice is fluffy and all of the water has been absorbed.
6. While the vegetables and rice are cooking, prepare the dressing.  In a small food processor or blender combine the dressing ingredients and blend until smooth. Add water to thin as needed to desired texture.
7. Drain and rinse can of black beans, set aside.
8. Once rice is cooked, remove from the heat and fluff with a fork. Once vegetables are cooked, remove from the oven and set aside.
9. To assemble the bowls, divide the rice among bowls and then top with sweet potatoes, red bell peppers, onions and black beans, diving equally.
10. To serve, drizzle with avocado-lime dressing, a handful of fresh coriander and a wedge of fresh lime.

Nutrition

• Serving Size: 1 bowl
• Calories: 590 calories
• Sugar: 11 grams
• Fat: 19 grams
• Carbohydrates: 94 grams
• Fiber: 17 grams
• Protein: 14 grams