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Sweet Potato Burrito Bowl

Sweet Potato Burrito Bowl

A vibrant, healthy Sweet Potato Burrito Bowl featuring roasted potatoes, hearty beans, fresh vegetables, and zesty dressing for a satisfying vegetarian meal suitable for lunch, dinner, or meal prep
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Lunch
Cuisine: american fusion, mexican inspired
Calories: 420
Ingredients Equipment Method

Ingredients
  

For the Roasted Sweet Potatoes
  • 2 medium sweet potatoes peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • Salt and pepper to taste
For the Burrito Bowl Base
  • 2 cups cooked rice or quinoa
  • 1 cup black beans drained and rinsed
  • 1 cup corn fresh, frozen, or canned
  • 1 cup chopped romaine or shredded lettuce
  • 1 cup diced tomatoes or pico de gallo
  • 1 avocado sliced or diced
  • Fresh cilantro for garnish
For the Lime Dressing
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp honey or agave
  • 1 small clove garlic minced
  • Pinch of salt and pepper

Equipment

  • Baking sheet
  • Mixing bowl
  • Cutting board & knife
  • Saucepan (for rice or quinoa)
  • Skillet (optional for beans or corn)
  • Serving bowls

Method
 

Roast the Sweet Potatoes
  1. Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, tossing halfway through until golden and tender.
Prepare Your Base
  1. While the potatoes roast, cook rice or quinoa according to package instructions. Fluff and set aside. You can also warm the black beans and corn in a skillet with a pinch of salt and lime juice for added flavor.
Make the Lime Dressing
  1. Whisk together lime juice, olive oil, honey, garlic, salt, and pepper. Adjust acidity or sweetness to taste.
Assemble the Bowls
  1. Start with a base of rice or quinoa. Add roasted sweet potatoes, black beans, corn, lettuce, tomatoes, and avocado. Drizzle with the lime dressing.
Add Garnishes
  1. Top with chopped cilantro, a squeeze of lime, or even a dollop of Greek yogurt or sour cream for creaminess.
Serve Warm or Chilled
  1. Enjoy immediately, or store for meal prep—this bowl keeps wonderfully in the refrigerator.