Description
This sweet potato burrito bowl is a hearty and flavorful dish packed with nutritious ingredients, perfect for a quick dinner or meal prep!
Ingredients
Scale
- 1 pound sweet potatoes (heaping 2 cups, cut into 1/2-inch cubes)
- 3 tablespoons olive oil (divided)
- 1 cup white rice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper
- 1 (14 oz) can petite fire-roasted diced tomatoes
- 1 (15 oz) can black beans (drained & rinsed)
- 1 cup frozen corn
- 2 cups chicken broth (or vegetable broth if vegetarian)
- 1 cup thinly sliced mini bell peppers
- 1 lime (optional, 2 tablespoons juice)
- 1–1/2 cups shredded sharp Cheddar cheese
- Toppings as desired (see note 2)
Instructions
- Peel and cut the sweet potatoes into 1/2-inch cubes. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, add the sweet potatoes. Cook, stirring occasionally, for 7 to 10 minutes until mostly tender and lightly browned.
- Add the remaining 1 tbsp olive oil and the rice to the pan. Cook, stirring constantly, for 2 to 3 minutes. Stir in the minced garlic, chili powder, cumin, and salt and pepper. Cook for 30 seconds to 1 minute, stirring constantly, until fragrant.
- Stir in the undrained diced tomatoes, drained & rinsed black beans, frozen corn, broth, and sliced bell peppers. Mix well and bring the mixture to a boil.
- Reduce the heat to medium-low. Cover the pan and simmer for 10 to 15 minutes, or until the rice is tender and the liquid is absorbed. Check occasionally and stir as needed to keep the rice from sticking.
- Remove the lid and stir in optional lime juice and cilantro. Sprinkle the shredded Cheddar cheese evenly over the top. Cover again for 1 to 2 minutes until the cheese melts, then gently stir it in.
- Spoon the burrito mixture into bowls. Top with sour cream, chopped cherry tomatoes, cilantro, avocado or guacamole, or any other desired toppings. Serve immediately.
Notes
- Note 1: Add cilantro for extra flavor if desired.
- Note 2: Toppings can include sour cream, chopped cherry tomatoes, cilantro, and avocado or guacamole.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 20mg