Sweet Potato and Black Bean Burrito Bowl

Name: Sweet Potato and Black Bean Burrito Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
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 black beans (15 oz), drained, rinsed; 2 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

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.

50 minEasyServes 4490 cal/serving

MexicanLunchOvenVeganVegetarianHigh FiberHalal-friendlyDairy-FreeEgg-FreeGluten-FreePork-FreeAlcohol-FreeCorn-Free

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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 black beans (15 oz), drained, rinsed
2 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

1

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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.
3

Roast for 25 to 30 minutes, flipping once halfway through, until the sweet potatoes are tender and caramelized on the edges.
4

While the sweet potatoes roast, warm the 2 cans drained, rinsed black beans (15 oz) in a small saucepan over medium heat with the 2 minced garlic cloves, half the fresh lime juice, and the remaining salt. Stir occasionally for about 5 minutes until heated through.
5

Stir 1/4 cup chopped fresh cilantro and the remaining 2 tbsp fresh lime juice into 2 cups cooked long-grain white rice.
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.

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Questions

How long does Sweet Potato and Black Bean Burrito Bowl take?

As written, 50 minutes: 20 of prep and 30 of cooking. The longest single stretch is step 3 (30 minutes): "Roast for 25 to 30 minutes, flipping once halfway through, until the sweet potatoes are tender and caramelized on the edges."

What temperature do I cook Sweet Potato and Black Bean Burrito Bowl at?

For Sweet Potato and Black Bean Burrito Bowl, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 30 minutes, in step 3.

Is there a substitute for smoked paprika in Sweet Potato and Black Bean Burrito Bowl?

The entry for Sweet Potato and Black Bean Burrito Bowl calls for 1/2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use dried beans instead of canned in Sweet Potato and Black Bean Burrito Bowl?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Sweet Potato and Black Bean Burrito Bowl uses 2 cans black beans (15 oz), drained, rinsed.

How hot is Sweet Potato and Black Bean Burrito Bowl?

Only mildly. The heat in Sweet Potato and Black Bean Burrito Bowl comes from 1 tsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Sweet Potato and Black Bean Burrito Bowl?

One serving (the recipe makes 4) is about 490 calories, with 14 g protein, 62 g carbohydrate and 12 g fat, plus 12 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

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