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Sweet Potato Burrito Bowl

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
Course: Dinner
Cuisine: Mexican
Servings: 4 people
Author: Ali

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.