I’ve totally been obsessed with everything ‘taco’ flavored lately! Like…every meal! So when I bought these sweet potatoes, I knew I would be mixing them together with some chili powder mixture of some sorts. Burrito bowls are everything! Mixture of everything you’d put in your burrito… in a bowl… that you could eat with a spoon! What could be better??? The best part is that they are so easy to prepare. I actually used the same seasoning mixture from my Cauliflower Tacos for the roasted sweet potatoes!
How to make:
3 medium sweet potatoes, cubed
2 tablespoons olive oil
1 tablespoon chili powder
1/2 tablespoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
Pinch of salt and pepper
1 cup brown rice, cooked
1 cup beans, warmed
1 cup corn, cooked
1 avocado, sliced
1/4 red onion, thinly chopped
Cilantro for garnish
Creamy Lime Dressing:
1/2 cup greek yogurt
3 tablespoons lime juice
1 tablespoon hot sauce
1/2 tablespoon cilantro, chopped
1/8 teaspoon paprika
1/8 teaspoon cumin
1/8 teaspoon cayenne pepper
Pinch of salt and pepper
Preheat the oven to 400 degrees. In a medium bowl, combine sweet potatoes with olive oil, chili powder, paprika, cayenne pepper, cumin and a pinch of salt and pepper. Transfer to a baking sheet lined with parchment paper. Roast for 25 minutes until golden brown.
To make bowls, divide brown rice, beans and corn between two bowls. Top with sweet potato and sliced avocado. Sprinkle on red onion and cilantro. To make the dressing, whisk all ingredients in a small bowl. Drizzle on top and serve.
- 3 sweet potatoes, cubed
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- ½ tablespoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- Pinch of salt and pepper
- 1 cup brown rice, cooked
- 1 cup beans, warmed
- 1 cup corn, cooked
- 1 avocado, sliced
- ¼ red onion, thinly chopped
- Cilantro for garnish
- Creamy Lime Dressing:
- ½ cup greek yogurt
- 3 tablespoons lime juice
- 1 tablespoon hot sauce
- ½ tablespoon cilantro, chopped
- ⅛ teaspoon paprika
- ⅛ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- Pinch of salt and pepper
- Preheat the oven to 400 degrees.
- In a medium bowl, combine sweet potatoes with olive oil, chili powder, paprika, cayenne pepper, cumin and a pinch of salt and pepper.
- Transfer to a baking sheet lined with parchment paper. Roast for 25 minutes until golden brown.
- To make bowls, divide brown rice, beans and corn between two bowls.
- Top with sweet potato and sliced avocado. Sprinkle on red onion and cilantro.
- To make the dressing, whisk all ingredients in a small bowl. Drizzle on top and serve.
