Are you ready to elevate your meal prep game with a vibrant dish that’s not only delicious but also packed with nutrients? Say hello to Healthy Sweet Potato Burrito Bowls! This Mexican-inspired recipe is a feast for the senses, combining the earthy sweetness of roasted sweet potatoes with the hearty goodness of black beans and fresh avocado. Perfect for a quick weeknight dinner or a meal prep superstar, these burrito bowls are sure to satisfy your cravings while keeping things wholesome. Dive into this colorful bowl of goodness and discover how easy it is to create a meal that’s as nutritious as it is delightful!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or fresh
- 1 avocado, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Cooked quinoa or rice for serving
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking.
- Wash and dice the sweet potatoes into uniform 1/2-inch cubes. Ensure pieces are similar in size for even roasting.
- In a large mixing bowl, toss sweet potato cubes with cumin, chili powder, salt, and pepper. Drizzle with a small amount of olive oil and mix thoroughly to coat evenly.
- Spread seasoned sweet potato cubes on the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, turning once halfway through cooking to ensure golden brown edges.
- While sweet potatoes are roasting, prepare quinoa or rice according to package instructions. Set aside and keep warm.
- Rinse and drain the black beans. If using frozen corn, thaw completely. Warm the beans and corn in a small saucepan over medium heat.
- Dice the avocado into small, uniform cubes just before serving to prevent browning.
- To assemble burrito bowls, start with a base of quinoa or rice. Top with roasted sweet potatoes, black beans, corn, and fresh avocado.
- Optional: Add additional toppings like cilantro, lime juice, or a drizzle of Greek yogurt for extra flavor and creaminess.
- Serve immediately while sweet potatoes are hot and avocado is fresh. Enjoy your nutritious and colorful burrito bowl!
Tips
- Uniform Cutting: When dicing the sweet potatoes, aim for uniform 1/2-inch cubes to ensure even roasting. This will help them cook perfectly, giving you that desirable crispy texture.
- Season Generously: Don’t be shy with the spices! Adjust the cumin and chili powder to your taste. You can even add a pinch of smoked paprika for an extra depth of flavor.
- Perfectly Roasted Potatoes: Make sure to spread the sweet potatoes in a single layer on the baking sheet. This allows them to roast evenly and develop those delicious golden brown edges.
- Warm Ingredients: To keep your burrito bowls warm and comforting, warm the black beans and corn just before serving. This adds a nice touch to the overall experience.
- Fresh Avocado: Dice the avocado just before serving to maintain its vibrant color and creamy texture. A splash of lime juice can also help prevent browning.
- Customize Your Bowls: Feel free to get creative with toppings! Fresh cilantro, a squeeze of lime, or a dollop of Greek yogurt can elevate the flavors and add an extra layer of creaminess.
- Meal Prep Friendly: These burrito bowls store well in the fridge for a few days, making them perfect for meal prep. Just keep the components separate until you're ready to enjoy!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
