Roasted Sweet Potato Burrito Bowl

Selena Orkwis shares this Roasted Sweet Potato Burrito Bowl recipe for a meatless alternative with TABLE readers. What is it about cumin and lime that piques the taste buds into bliss? These flavors, along with chili, onion, garlic, queso fresco, and cilantro elevate the simple sweetness of brown rice and roasted sweet potato into a delicious meal. And a healthy one, too!

Can You Substitute Brown Rice in This Burrito Bowl?

We completely understand that brown rice is not always enjoyed by everyone. Instead of brown rice, or even white rice, you can elevate this bowl with other grains. Quinoa is an highly nutritious grain with a slightly nutty flavor and a fluffy texture to use instead. There’s also couscous that’s a quick-cooking grain and provides a slightly different texture that also absorbs the flavors of the other ingredients. Though if you just need a simple, lower-carb option, cauliflower rice is a great choice. It adds a unique texture and a subtle sweetness to the bowl.

Roasted Sweet Potato Burrito Bowl

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• Author: Selena Orkwis
• Yield: Serves 4

Print Recipe

Description

Instead of a regular burrito, try all the same delicious ingredients in a bowl with a vegetarian touch.

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Ingredients

Scale 1x2x3x

• 1 large sweet potato, about 1 lb
• ¼ cup + 1 tbsp avocado oil
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp granulated garlic
• 1 ½ tsp kosher salt
• 1 medium Spanish onion
• 2 cups medium grain brown rice
• 1 can black beans, drained and rinsed
• 1 lime
• Queso fresco or Greek yogurt
• Cilantro
• Toasted pumpkin seeds

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Instructions

1. Peel and cubed the sweet potato in ½-inch cubes.
2. Toss with ¼ cup avocado oil, ½ tsp each chili powder, cumin, granulated garlic, and salt and roast 20 minutes at 350 degrees, until browned and tender.
3. Slice the onion and combine with 1 tablespoon avocado oil and ½ teaspoon salt.
4. Rinse the rice and add to an Instant Pot with 2 cups water, ½ tsp chili powder, ½ tsp cumin and ½ tsp salt. Cook at high pressure for 24 minutes, and let pressure release naturally for 5 minutes.
5. To cook on the stovetop, rinse rice and bring 4 cups of water to a boil. Turn down to a low simmer and add rice, chili powder, cumin, and salt. Cook for 30 minutes covered, then turn off the heat and let rice sit for 10 minutes before fluffing and proceeding with the recipe.
6. To assemble bowls, layer cooked rice, black beans, sweet potato and onion. Squeeze lime juice over top and serve with any combination of crumbled queso fresco, Greek yogurt, cilantro leaves, or toasted pumpkin seeds.

Try some of Selena Orkwis’ other delicious recipes:

Crispy Cauliflower Tacos

Butternut Coconut Soup with Roasted Chickpeas and Pepitas

Recipe and Styling by Selena Orkwis
Photography by Dave Bryce 

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