Description
A delicious and hearty sweet potato burrito bowl that is perfect for a quick weeknight dinner.
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 to taste
- 1 (14 ounce) can petite fire-roasted diced tomatoes
- 1 (15 ounce) can black beans
- 1 cup frozen corn
- 2 cups chicken broth (or vegetable broth for a vegetarian meal)
- 1 cup thinly sliced bell peppers (or chopped; assorted colors)
- 1 lime (optional)
- 1–1/2 cups shredded sharp Cheddar cheese
- Toppings as desired (sour cream, tomatoes, cilantro, avocado, etc.)
Instructions
- Peel sweet potatoes and chop them into small pieces (refer to picture for size: 1/2-inch cubes).
- In a large pan over medium-high heat, add 2 tablespoons olive oil. Once oil is shimmering, add all the diced sweet potatoes. Sauté for 7–10 minutes or until mostly tender and lightly browned.
- Add remaining 1 tablespoon olive oil and the white rice to the pan. Cook, stirring constantly, for 2–3 minutes at medium heat.
- Add minced garlic, chili powder, cumin, and salt and pepper. Stir for 30 seconds to a minute, or until fragrant.
- Add undrained, diced fire-roasted tomatoes, drained and rinsed black beans, frozen corn, chicken/veggie broth, and thinly sliced bell peppers. Stir, bring to a boil, then reduce heat slightly above low, but not quite to medium.
- Cover the pan with a lid and allow to simmer for 10–15 minutes or until all the liquid is absorbed and the rice is cooked through. Stir occasionally so the rice doesn’t stick.
- Remove lid and stir in 2 tablespoons optional lime juice and cilantro. Top with shredded Cheddar cheese and cover with the lid for 1–2 minutes to allow cheese to melt.
- Gently stir in the cheese. Spoon the finished burrito mixture into individual serving bowls. Top with your desired toppings and enjoy immediately!
Notes
- Feel free to customize the toppings based on your preferences.
- This dish can be made vegetarian by using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 25mg