Sweet Potato and Black Bean Burrito Bowl
Cubed sweet potatoes roasted until caramelized, served over cilantro-lime rice with spiced black beans, fresh salsa, and avocado. A fully plant-based bowl that is hearty, colorful, and naturally satisfying.
Ingredients
- 2 lbs sweet potatoes, 3/4-inch cubed
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp salt
- 2 cans canned black beans, drained, rinsed
- 2 cloves garlic cloves, minced
- 2 tbsp fresh lime juice
- 2 cups cooked long-grain white rice
- 1/4 cup fresh cilantro, chopped
- 2 ripe avocado, sliced
- 1 cup pico de gallo or fresh salsa
- 1/4 tsp black pepper
Instructions
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1
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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2
Spread 2 lbs 3/4-inch cubed sweet potatoes on the baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, half the salt, and 1/4 tsp black pepper. Toss to coat and arrange in a single layer.
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3
Roast for 25 to 30 minutes, flipping once halfway through, until the sweet potatoes are tender and caramelized on the edges.
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4
While the sweet potatoes roast, warm the 2 cans drained, rinsed canned black beans in a small saucepan over medium heat with the 2 cloves minced garlic cloves, half the fresh lime juice, and the remaining salt. Stir occasionally for about 5 minutes until heated through.
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5
Stir 1/4 cup chopped fresh cilantro and the remaining 2 tbsp fresh lime juice into 2 cups cooked long-grain white rice.
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6
Divide the cilantro-lime rice among four bowls. Top each with roasted sweet potatoes, seasoned black beans, 2 sliced ripe avocado, and 1 cup pico de gallo or fresh salsa. Serve immediately.