Vegetarian Roasted Sweet Potato Burrito Bowl
A vibrant and nutritious bowl featuring caramelized sweet potatoes, protein-rich black beans, and zesty lime-cilantro rice.
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Ingredients
- 2 large Sweet potatoes, cubed
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 3 cups Cooked brown rice
- 15 ounces Black beans, drained and rinsed
- 1 cup Frozen corn, thawed
- 1 whole Avocado, sliced
- 1/4 cup Fresh cilantro, chopped
- 2 tablespoons Lime juice
- 1/2 cup Greek yogurt or sour cream(optional)
- 1/2 teaspoon Cumin
- 1 pinch Salt and pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
- 3
Spread the potatoes in a single layer on the baking sheet and roast for 25-30 minutes until tender and browned.
- 4
While potatoes roast, warm the black beans and corn in a small saucepan over medium heat with a splash of water.
- 5
In a large bowl, toss the cooked brown rice with lime juice and half of the chopped cilantro.
- 6
Divide the lime-cilantro rice into four serving bowls.
- 7
Top the rice with roasted sweet potatoes, black beans, corn, and fresh avocado slices.
- 8
Garnish with the remaining cilantro and a dollop of Greek yogurt or sour cream if desired.
Nutrition per Serving
420
Calories
12g
Protein
68g
Carbs
14g
Fat
15g
Fiber
7g
Sugar
480mg
Sodium
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