Roasted Sweet Potato Burrito Bowl Recipe

Experience a vibrant bowl featuring roasted sweet potatoes seasoned with chili, cumin, and garlic powder. Combined with hearty black beans, fluffy rice, and fresh diced tomatoes and avocado, this dish bursts with color and texture. A splash of lime and a sprinkle of cilantro add a refreshing, energizing touch.

I’ve always loved a meal that brings together great flavors and solid nutrition and this Roasted Sweet Potato Burrito Bowl does just that. I start with 2 medium sweet potatoes, peeled and cubed, which are loaded with vitamin A and antioxidants.

I toss these in olive oil with chili powder, cumin, and garlic powder then roast them until tender. Next, I mix in a can of black beans and a cup of freshly cooked rice to add protein and fiber.

I top it off with diced avocado and tomatoes, which give healthy fats and a burst of freshness. A little salt and pepper really brings all the flavors together and if you need a bit of extra zing, a squeeze of lime works wonders.

This bowl is a solid option for those lookin for healthy, meatless meals packed with veggies and natural goodness while keepin it simple and satisfying.

Why I Like this Recipe

1. I love this recipe because it combines a bunch of flavors that really make my taste buds happy, like the natural sweetness of roasted sweet potatoes mixed with tangy lime and zesty spices.
2. I like how its super healthy and filling; with the rice, black beans, and fresh veggies, it gives me lots of energy and keeps me satisfied for a long time.
3. I appreciate that its easy to put together even if im not a top chef, the steps are straightforward and theres little room for mistakes which makes it stress free.
4. I enjoy how its versatile too, I can swap ingredients around or add more spice if i wanna try something new each time i make it.

Ingredients

• Sweet Potatoes: high in fiber and vitamin A, naturally sweet and earthy in flavor.
• Black Beans: great source of protein and fiber, adds a hearty texture to the dish.
• Rice: mainly carbohydrates that provide energy and a mild base flavor.
• Avocado: creamy with healthy fats good for the heart and taste.
• Tomatoes: juicy and full of vitamins, offering a tangy, fresh touch.
• Olive Oil: a healthy fat that enriches flavor and aids in even roasting.
• Lime: optional for a bright, sour note that lifts the whole bowl.
• Cilantro: a burst of freshness that balances sweet and savory.
• Spices: chili powder, cumin, garlic powder add warmth and a zesty kick.

Ingredient Quantities

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup uncooked rice (white or brown), cooked as per package instructions
• 1 ripe avocado, diced
• 2 medium tomatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: juice of 1 lime for extra tang
• Optional: a handful of chopped fresh cilantro for garnish

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly oil it.

2. Place the cubed sweet potatoes in a bowl and drizzle with 2 tablespoons of olive oil, then add 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, and a pinch each of salt and pepper; toss until the potatoes are well coated.

3. Spread the sweet potatoes out in a single layer on the baking sheet and roast them in the oven for about 25-30 minutes, stirring halfway through so they cook evenly.

4. While the potatoes are roasting, cook 1 cup of rice according to the package instructions and set it aside.

5. In a small pot or saucepan, heat the rinsed and drained can of black beans over medium heat just until they are warmed through.

6. Dice the 2 medium tomatoes and the 1 ripe avocado into small cubes.

7. Once the sweet potatoes are done, assemble your bowl by first filling it with a layer of rice.

8. Then add the roasted sweet potatoes and warmed black beans on top of the rice.

9. Sprinkle the diced tomatoes and avocado over everything.

10. For an extra tangy kick, squeeze in the juice of one lime if you like it, and finish with a handful of chopped fresh cilantro if using. Enjoy!

Equipment Needed

1. Oven (preheat to 400°F)
2. Baking sheet with parchment paper or a light coating of oil
3. A large mixing bowl for tossing the sweet potatoes with oil and spices
4. A spoon or spatula for stirring the potatoes during roasting
5. A pot or rice cooker for cooking the rice
6. A small pot or saucepan for heating the black beans
7. A cutting board
8. A sharp knife for dicing the tomatoes and avocado
9. Measuring spoons to accurately measure the olive oil and spices
10. A serving bowl for assembling the final dish

FAQ

Roasted Sweet Potato Burrito Bowl Recipe Substitutions and Variations

• If you’re out of sweet potatoes, you can try butternut squash or even regular potatoes for a similar hearty texture.
• If you can’t find black beans, kidney beans or pinto beans make a good substitute and provide similar protein levels.
• Not in the mood for rice? Quinoa or even cauliflower rice works pretty well.
• If you’re not a fan of avocado, a dollop of Greek yogurt could add creaminess without the extra fat.
• Don’t have tomatoes on hand? Diced bell peppers add a similar pop of color and flavor.

Pro Tips

1. When roasting the sweet potatoes, make sure that all pieces are about the same size so they cook evenly and get a nice crispy outside without any raw centers.
2. When heating the beans try adding a splash of water and maybe a pinch more salt just to boost their flavor even more than what’s in the can.
3. For the avocado and tomatoes, wait to add them until the other ingredients have cooled a bit so they dont turn all mushy before you eat.
4. Experiment with using brown rice if you want a nuttier flavor and a bit more fiber, or stick with white rice if you prefer a lighter texture and taste.