Sweet Potato Black Bean Burrito Bowls
These sweet potato black bean burrito bowls are the perfect vegetarian meal to add to your weekly meal plan. Delicious cilantro lime rice piled high with black beans, roasted sweet potatoes, and vegetables. Trust me, you’ll go crazy over this bowl!
Servings: 4 servings
Ingredients
For bowl:
- 2 large sweet potatoes skin scrubbed clean
- 1 red bell pepper cored and thinly sliced
- 1 green bell pepper cored and thinly sliced
- 1 small yellow onion peeled and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 3-1/2 cup water
- 2 cups uncooked white long grain rice
- 1 lime juiced
- 1/4 cup minced cilantro
- 1 15.5 ounce can Mrs. Grimes black beans, drained and rinsed
- Crumbled cotija cheese for topping, optional
- Minced cilantro for topping, optional
For dressing:
- 2 cups packed cilantro with stems
- 3 garlic cloves
- 1/4 cup olive oil
- 1/4 cup water
- 2 tablespoons red wine vinegar
- Kosher salt to taste
- Crushed red pepper flakes to taste
- Black pepper to taste
Instructions
For bowls:
- Preheat oven to 425 degrees F.
- Cube your sweet potatoes into 2-bite sized chunks and add to a large mixing bowl along with the sliced red bell peppers, green bell peppers, and onions.
- Drizzle with olive oil, chili powder, kosher salt, garlic powder, cumin, smoked paprika, and onion powder. Toss to evenly coat.
- Add vegetables to a Silpat or parchment-lined rimmed baking sheet and bake for about 20 minutes or until the sweet potatoes are soft.
- Remove from the oven.
- While the potatoes are roasting add water to a medium-sized pot and set over high heat.
- Once the water starts to boil add in the rice, cover, and reduce heat.
- Cook for about 20 minutes or until the water is absorbed and the rice is fully cooked.
- Remove the rice from the heat and stir in lime juice and minced cilantro, stir to combine and set aside.
- To assemble bowls add rice and top with black beans, sweet potatoes, peppers, onions, garnish with crumbled cotija cheese, and minced cilantro, and drizzled with homemade cilantro vinaigrette.
For dressing:
- Add all ingredients to a blender and blend until smooth.
Nutrition
Serving: 1g | Calories: 464kcal | Carbohydrates: 60g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Cholesterol: 1mg | Sodium: 478mg | Fiber: 9g | Sugar: 9g