Description
A simple recipe for a satisfying vegetarian burrito bowl featuring roasted sweet potatoes.
Ingredients
Scale
- 1 large sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.25 teaspoon salt
- 1 cup cooked brown rice
- 1 cup canned black beans, rinsed and drained
- 0.5 cup corn kernels (fresh or frozen)
- 0.25 cup chopped red onion
- 2 tablespoons lime juice
- 1 avocado, sliced
- 2 tablespoons chopped cilantro
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potato with olive oil, chili powder, cumin, and salt on a baking sheet.
- Roast for 20 to 25 minutes, turning halfway, until tender and slightly browned.
- In a bowl, combine the cooked brown rice, black beans, corn, and red onion.
- Add the roasted sweet potatoes to the rice mixture.
- Drizzle with lime juice and toss gently to combine.
- Divide the mixture into serving bowls.
- Top each bowl with sliced avocado and chopped cilantro before serving.
Notes
- For extra flavor, add a dash of hot sauce to the bowl before eating.
- You can substitute brown rice with quinoa or cauliflower rice.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Lunch
- Method: Roasting
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 350
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 15
- Protein: 15
- Cholesterol: 0
Keywords: sweet potato, burrito bowl, vegetarian, rice, black beans, healthy, easy