Description
Instead of a regular burrito, try all the same delicious ingredients in a bowl with a vegetarian touch.
Ingredients
Scale
- 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
Instructions
- Peel and cubed the sweet potato in ½-inch cubes.
- 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.
- Slice the onion and combine with 1 tablespoon avocado oil and ½ teaspoon salt.
- 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.
- 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.
- 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.