Sweet Potato Burrito Bowls are a vibrant and flavorful dish that combines the natural sweetness of roasted sweet potatoes with the savory richness of black beans, all nestled atop a bed of fluffy rice. This recipe is a celebration of Mexican-inspired cuisine, blending traditional spices like cumin and chili powder with fresh cilantro and lime juice, creating a harmonious balance of flavors. The addition of creamy avocado and a zesty tahini sauce elevates this dish to a new level of culinary delight, making it perfect for both weeknight meals and special occasions.
Ingredients
- : 2 large, peeled and cubed into 1-inch pieces
- Olive Oil: 1/4 cup
- Paprika: 1/2 teaspoon
- Chili Powder: 1/2 teaspoon
- Garlic Powder: 1/2 teaspoon
- Salt and Pepper: To taste
- Red Bell Peppers: 2, sliced
- Red Onion: 1/4 cup, diced
- Black Beans: 1 (15-ounce) can, drained and rinsed
- Rice: 1 cup cooked (white or brown)
- Avocado: 1 ripe, diced
- Tahini Sauce:
- 1/2 cup tahini
- 1/4 cup water
- 1 tablespoon lime juice
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt to taste
- Optional: 1-2 tablespoons hot sauce
Instructions
- Preheat Oven: Set the oven to 425°F (220°C).
- Roast Sweet Potatoes: In a large bowl, toss sweet potatoes with 2 tablespoons of olive oil, paprika, chili powder, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- Add Peppers and Onion: Toss sliced bell peppers and diced red onion with the remaining 2 tablespoons of olive oil. Add them to the baking sheet with the sweet potatoes and continue roasting for another 15-20 minutes, or until the vegetables are tender.
- Prepare Black Beans: In a pan, warm the black beans over low heat with a pinch of salt and pepper.
- Cook Rice: Prepare rice according to package instructions.
- Make Tahini Sauce: Whisk together tahini, water, lime juice, cumin, chili powder, and salt. Adjust consistency and flavor as needed.
- Assemble Bowls: Fill bowls with cooked rice, top with roasted sweet potatoes and peppers, black beans, diced avocado, and drizzle with tahini sauce.
Top Tips
- Customize with Toppings: Add diced tomatoes, sliced jalapeños, or a sprinkle of cilantro for extra flavor.
- Use Different Grains: Experiment with quinoa or farro for a nutritional boost.
- Spice It Up: Add more chili powder or hot sauce for an extra kick.
- Meal Prep: Prepare components separately and assemble just before serving.
- Tahini Sauce Variations: Substitute lemon juice for lime or add a pinch of cayenne pepper for heat.
- Roasting Time: Adjust roasting time based on the size of your sweet potato cubes.
Variations
- Grilled Version: Grill sweet potatoes and peppers instead of roasting for a smoky flavor.
- Spicy Pico de Gallo: Add diced jalapeños and cilantro to your avocado for an extra spicy kick.
- Quinoa Base: Use quinoa instead of rice for a protein-packed option.
- Chipotle Tahini Sauce: Add chipotle peppers in adobo sauce to the tahini for a smoky depth.
- Vegan Queso: Replace tahini sauce with a homemade cashew queso for a creamy alternative.
- Southwestern Style: Add diced tomatoes and a sprinkle of feta (or vegan alternative) for a Southwestern twist.
Nutritional Guide
Servings | Calories | Fat | Carbohydrates | Protein |
---|---|---|---|---|
4 | 550 | 20g | 70g | 15g |
Additional nutritional notes: Sweet Potato Burrito Bowls are rich in fiber and vitamins from the sweet potatoes and black beans, making them a nutritious and filling meal option. The tahini sauce adds healthy fats, while the avocado contributes creamy richness and additional vitamins. This dish is versatile and can be adjusted to suit various dietary needs by substituting grains or adding different toppings.
