Sweet Potato Burrito Bowl: 3ten.ca
Recipes

Recipe: Sweet Potato Burrito Bowl

Sweet Potato Burrito Bowl: 3ten.ca

Sweet potato burrito bowl! This is one hearty bowl and it make an excellent lunch. Okay, let’s get cooking!

Ingredients

First, wash and peel the sweet potato. Turn the oven to 375 on roast. Dice into small 1/4 inch cubes and toss in 2 tablespoons of canola oil and salt. Lay on a lined sheet pan and bake for 15-20 minutes, tossing every 5 minutes or so.

Sweet Potato Burrito Bowl: 3ten.ca

Put the white rice in your rice cooker and cook up (it’s usually a 1:2 ratio of rice to water).

For the black beans, add the 1 tablespoon of canola oil to a pan and heat for about 1 minute. Drain and rinse the can of black beans and add to the oiled pan. Then, add the bird’s eye chili and stir for about 3 minutes – keep the beans moving so they don’t stick. Then, set aside.

Make the feta and corn salad – feel free to do this ahead of time, if you like. Then, make the guacamole, too. The corn salad and the guacamole make this burrito bowl shine!

Sweet Potato Burrito Bowl: 3ten.ca
Sweet Potato Burrito Bowl: 3ten.ca

Cut some fresh tomatoes and ensure that the rice and the sweet potatoes are cooked.

Then, build your bowl!

Dinner Time: 3ten.ca

Looks so fresh and full of so much colour! Eating the colours of the rainbow are so good for you. Plus, this hearty bowl will keep you full.

Top with your favourite dressing or try the southwest one from Wednesday’s post. It’s delicious.

Sweet Potato Burrito Bowl: 3ten.ca

Well, there you have it – sweet potato burrito bowl! Thanks so much for stopping by. Happy cooking and enjoy the weekend.

Sweet Potato Burrito Bowl

Author: Ali
Servings: 4 people
Sweet potato burrito bowl! This is one hearty bowl and it make an excellent lunch. Okay, let’s get cooking!
Prep Time15 minutes
Cook Time20 minutes
CourseDinner
CuisineMexican

Ingredients

  • 1 large sweet potato
  • 1 can of black beans
  • 1 cup of white rice
  • 3 tablespoons of canola oil
  • 1/2 teaspoon of bird's eye chili
  • 1/2 recipe of feta corn salad
  • 1 recipe guacamole
  • fresh tomatoes
  • salt to taste
  • southwest dressing

Instructions

  • First, wash and peel the sweet potato. Turn the oven to 375 on roast. Dice into small 1/4 inch cubes and toss in 2 tablespoons of canola oil and salt. Lay on a lined sheet pan and bake for 15-20 minutes, tossing every 5 minutes or so.
  • Put the white rice in your rice cooker and cook up (it’s usually a 1:2 ratio of rice to water).
  • For the black beans, add the 1 tablespoon of canola oil to a pan and heat for about 1 minute. Drain and rinse the can of black beans and add to the oiled pan. Then, add the bird’s eye chili and stir for about 3 minutes – keep the beans moving so they don’t stick. Then, set aside.
  • Make the feta and corn salad – feel free to do this ahead of time, if you like.
  • Then, make the guacamole, too. The corn salad and the guacamole make this burrito bowl shine!
  • Cut some fresh tomatoes and ensure that the rice and the sweet potatoes are cooked. Then, build your bowl!
  • Top with your favourite dressing or try the southwest one from Wednesday’s post. It’s delicious.

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