Why Make This Recipe
A Healthy Sweet Potato Burrito Bowl is a fantastic meal choice. It is not only colorful and appetizing but also packed with nutrients. Sweet potatoes are high in fiber and vitamins, while black beans and corn add additional protein and healthy fats. This bowl is perfect for lunch or dinner, making it filling and satisfying. It’s easy to customize, so you can make it as spicy or mild as you prefer. Plus, it is a great way to enjoy a variety of fresh ingredients in one dish.
How to Make Healthy Sweet Potato Burrito Bowl
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- Salt & pepper to taste
- 1 cup canned black beans, rinsed and drained
- 1 cup canned or frozen corn, rinsed and dried
- 1 cup chopped tomatoes (cherry or Roma)
- ½ cup fresh cilantro or parsley
- 4 cups mixed greens (spinach, romaine, kale)
- 2 ripe avocados
- Juice of ½ lime
- ¼ cup red onion (optional)
- 1 garlic clove, minced
- Salt to taste
- Jalapeño slices
- Lime wedges
- Hot sauce
- Crushed tortilla chips
Directions:
- Preheat the oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper.
- Spread the seasoned sweet potatoes on a baking sheet and roast in the oven for 25–30 minutes. Remember to flip them halfway through cooking for even roasting.
- While the sweet potatoes roast, prepare the guacamole. In a bowl, mash the ripe avocados and mix in the lime juice, minced garlic, red onion (if using), and salt. Cover it to keep it fresh.
- Warm the black beans and corn in a pan or microwave. Lightly season them with salt and a squeeze of lime juice.
- Chop your fresh ingredients: mix greens, tomatoes, and herbs. Set these aside.
- Time to assemble your bowl! Start with the mixed greens as the base. Then layer on the roasted sweet potatoes, black beans, corn, and chopped tomatoes. Add a scoop of guacamole in the center. Finish with fresh cilantro and any optional toppings like jalapeño slices and crushed tortilla chips.
How to Serve Healthy Sweet Potato Burrito Bowl
Serve your burrito bowl warm, adding lime wedges and hot sauce to taste. It makes for a vibrant and hearty meal that can be enjoyed at home or taken as lunch on the go. Each bowl can be customized to individual tastes, making it a great option for family meals or gatherings.
How to Store Healthy Sweet Potato Burrito Bowl
If you have leftovers, store each component separately in airtight containers in the refrigerator. The roasted sweet potatoes, beans, corn, and guacamole can be kept for about 3 days. Make sure to keep the greens and tomatoes separate to maintain their freshness.
Tips to Make Healthy Sweet Potato Burrito Bowl
- To add even more flavor, try mixing in spices like chili powder or cayenne pepper to the sweet potatoes.
- For a more filling bowl, consider adding quinoa or brown rice as a base.
- Use fresh or frozen vegetables based on what you have on hand. You can even include sautéed bell peppers or zucchini.
Variation
You can easily switch up the ingredients to your liking! For a vegan twist, omit the red onion or use different types of beans like pinto or kidney beans. You can also replace the sweet potatoes with roasted butternut squash for a different flavor.
FAQs
1. Can I make this burrito bowl ahead of time?
Yes! You can prepare the sweet potatoes and guacamole in advance and assemble the bowl when you are ready to eat.
2. Is this recipe suitable for meal prep?
Absolutely! This recipe is perfect for meal prep. Just store each ingredient separately and mix them up when you are ready to eat.
3. Can I freeze leftovers?
It’s best not to freeze the guacamole or mixed greens, but you can freeze the roasted sweet potatoes, beans, and corn for up to a month. Just make sure to thaw them properly before reheating.
