Description
A vibrant and healthy plant-based meal featuring roasted sweet potatoes, seasoned black beans, and fresh toppings over a bed of fluffy rice.
Ingredients
2 large sweet potatoes, peeled and diced into 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1 can (15 oz) black beans, rinsed and drained
2 cups cooked white or brown rice
1 cup frozen or canned corn, warmed
1 avocado, sliced
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Optional: salsa, sour cream, or Greek yogurt for serving
Instructions
Step 1: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, and salt on a large baking sheet until well-coated.
Step 2: Spread the potatoes in a single layer and roast for 25-30 minutes, tossing halfway through, until they are golden brown and tender.
Step 3: While potatoes roast, place the rinsed black beans in a small saucepan over medium heat. Add a splash of water and a pinch of cumin, cooking for 5 minutes until warmed through.
Step 4: Prepare your grain base by fluffing the cooked rice and dividing it among four bowls.
Step 5: Assemble the sweet potato and black bean burrito bowls by topping the rice with roasted sweet potatoes, warm beans, corn, and avocado slices.
Step 6: Garnish with fresh cilantro and serve with lime wedges and your choice of salsa or cream.
Notes
Store components separately in the fridge for up to 5 days to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Tacos Wraps & Sandwiches
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
