Brighten your evenings with this vibrant burrito bowl made with sweet potatoes, black beans and brown rice. A dab of guac adds color and a cooling, creamy texture.
- 1 cup brown or white rice
- 4 cups of sweet potatoes, peeled and diced, about 2 medium
- 1 teaspoon olive oil
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon granulated garlic
- ⅛ teaspoon black pepper
- 1 15-ounce can low-sodium black beans, rinsed and drained
- ½ cup salsa
- ½ cup guacamole
- 1 jalapeño, thinly sliced, or a few tablespoons jarred jalapeños
- Fresh cilantro leaves
- Corn chips, crumbled
Preheat the oven to 350° F. Cook the rice according to the package directions. On a large sheet pan, toss the sweet potatoes, olive oil and spices. Roast the sweet potatoes until fork tender, 25-30 minutes, flipping once.
Assemble the burrito bowls: Add an equal amount of rice, black beans and sweet potatoes to each bowl. Top with about 2 tablespoons each of salsa and guacamole and your desired amount of jalapeño slices, cilantro and crumbled corn chips.
Nutrition Analysis: 440 cal, 7 g fat, 0 mg chol, 850 mg sodium, 86 g carbs, 16 g fiber, 8 g sugar, 14 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.