Easy Sweet Potato and Black Bean Burrito Bowls
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Ingredients
Cooking Process
Recipe Note
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Steps
Preheat your oven to 425°F. Place the sweet potatoes on a large sheet pan. Drizzle the sweet potatoes with olive oil, then sprinkle about 1 teaspoon of salt and 1 tablespoon of chili powder over them. Use your hands or a spatula to toss the sweet potatoes until they are evenly coated with the oil and seasonings.
Put the sheet pan with the sweet potatoes in the preheated oven. Roast the sweet potatoes for 12 - 15 minutes, then take the pan out of the oven. Toss the sweet potatoes to ensure even cooking, and then return the pan to the oven. Continue roasting until the sweet potatoes are tender when pierced with a fork and lightly browned on the edges, which should take another 12 - 15 minutes, for a total roasting time of 25 - 30 minutes.
While the sweet potatoes are roasting, start cooking the rice according to the instructions on the package. Once you've added the rice and water to the pot, also add a big pinch of salt and 1 tablespoon of olive oil.
Once the rice is fully cooked, stir in all of the lime zest and cilantro. Take a small taste of the rice and add more salt if it needs it.
Pour half of the lime juice over the avocados. Sprinkle a pinch of salt on the avocados. Take a taste of the avocados and adjust the seasonings by adding more salt or lime juice if necessary. Set the avocados aside until you're ready to serve.
To make the chili - lime crema, add the sour cream to a small bowl. Stir in the remaining lime juice, the remaining ½ teaspoon of chili powder, a few dashes of hot sauce, and a pinch of salt.
Take a taste of the chili - lime crema. Adjust the seasonings by adding more lime juice, chili powder, hot sauce, or salt as needed. Set the crema aside until you're ready to serve.
Scoop the cooked rice into bowls. Top each bowl of rice with a scoop of roasted sweet potatoes, black beans, bell peppers, and the prepared avocado. Drizzle the chili - lime crema over the top. Add any additional toppings you'd like, and enjoy!
Nutrition
Per serving (2 servings)
240
Calories
6g
Protein
35g
Carbs
8g
Fat
175mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this sweet potato and black bean burrito bowl recipe make?
This recipe makes 4 servings. It's a great option for a weeknight dinner for a small family or group.
How long does it take to make these burrito bowls?
The total time is 45 minutes, with 15 minutes of prep time and 30 minutes of cook time.
What temperature should I roast the sweet potatoes at?
Roast the sweet potatoes at 425°F (218°C) for a total of 25 - 30 minutes.
Can I substitute the short - grain rice in this recipe?
Yes, you can use either short - grain white or brown rice as stated in the recipe.
Are there any allergens in this recipe?
Yes, this recipe contains dairy due to the sour cream.
What are the optional toppings for these burrito bowls?
Optional toppings include pickled jalapeño, queso fresco, feta cheese, and roasted pepitas.
Substitutions
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Substitutions
sweet potato
butternut squash, regular potato
Butternut squash has a similar sweet and nutty flavor, but it may cook a bit faster. Regular potatoes have a more neutral flavor and a denser texture, and they may take longer to roast until tender.
extra virgin olive oil
avocado oil, canola oil
Avocado oil has a high smoke point and a mild flavor, similar to olive oil. Canola oil is also a neutral - flavored option, but it has a different nutritional profile.
short grain rice
long grain rice, quinoa
Long grain rice will be fluffier and separate more easily than short grain rice. Quinoa is a protein - rich alternative, but it has a different texture and a slightly nutty flavor. Cooking times may vary for both substitutes.
lime
lemon, orange
Lemon has a similar acidic flavor but is more tart. Orange is sweeter and will change the flavor profile of the dish. Both can be used for zest and juice, but adjust the amount according to taste.
fresh cilantro
fresh parsley, fresh mint
Parsley has a more mild and earthy flavor compared to cilantro. Mint has a strong, refreshing flavor, which will give the dish a different taste profile.
avocado
ripe plantain, hummus
Ripe plantains have a sweet and creamy texture, similar to avocado when mashed. Hummus can provide a creamy element, but it has a different flavor profile and is made from chickpeas.
sour cream
Greek yogurt, coconut cream
Greek yogurt is a healthier option with a similar tangy flavor. Coconut cream can be used for a dairy - free alternative, but it has a distinct coconut flavor.
black beans
kidney beans, pinto beans
Kidney beans are larger and have a slightly firmer texture. Pinto beans are smaller and creamier. Both can be used interchangeably in this recipe.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftovers in an airtight container in the fridge for 3 - 4 days.
Freezer
For longer storage, freeze in an airtight container for up to 3 months. However, the texture of the avocado and rice may change upon thawing.
Storage Tips
- • Separate the avocado from other ingredients to prevent it from browning. Store it in a sealed container with a little lime juice.
- • Keep the chili - lime crema in a separate container to maintain its consistency.
Reheating Tips
- • Reheat in the microwave in short intervals, stirring between each, to avoid overcooking and drying out. Cover the dish to retain moisture.
- • If using an oven, preheat to 350°F and heat until warmed through, about 10 - 15 minutes.
Safety Notes
- • Always reheat leftovers to a safe internal temperature to kill any bacteria.
- • Do not refreeze previously frozen food that has been thawed.
Troubleshooting
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Troubleshooting
Sweet potatoes are undercooked after the total roasting time.
Likely cause: The oven temperature might be lower than set, or the sweet potato pieces are larger than 1 - inch.
Check the oven temperature with an oven thermometer. If it's low, increase the temperature slightly and continue roasting the sweet potatoes in 5 - minute intervals until they are tender when pierced with a fork.
Sweet potatoes are burned on the edges.
Likely cause: The oven temperature was too high, or the sweet potatoes were roasted for too long.
Reduce the oven temperature by 25°F. If the sweet potatoes are slightly burnt, you can cut off the burned parts. For future batches, adjust the roasting time accordingly.
Rice is undercooked.
Likely cause: The cooking time was too short according to the package instructions, or not enough water was added.
Add a little more water to the pot, cover it, and continue cooking the rice for a few more minutes until it reaches the desired tenderness. Refer to the package instructions for the correct water - to - rice ratio.
Rice is mushy and overcooked.
Likely cause: Too much water was added, or the rice was cooked for too long.
Drain any excess water from the pot. If the rice is only slightly overcooked, fluff it with a fork and let it sit uncovered for a few minutes to absorb the extra moisture.
Chili - lime crema is too spicy.
Likely cause: Too much hot sauce was added during the seasoning process.
Add a little more sour cream to the crema to balance out the spiciness. You can also add a bit more lime juice to brighten the flavor.
Chili - lime crema is too bland.
Likely cause: Not enough seasonings such as lime juice, chili powder, or salt were added.
Add small amounts of lime juice, chili powder, or salt to the crema, stir well, and taste after each addition until the desired flavor is achieved.
Avocados are brown and mushy.
Likely cause: The avocados were overripe when used, or they were not properly protected from air after adding the lime juice.
If the avocados are only slightly brown, you can cut off the discolored parts. For future use, make sure to use ripe but firm avocados and cover them tightly with plastic wrap after adding the lime juice to prevent oxidation.