These Chipotle Sweet Potato Burrito Bowls are colorful and full of flavor! With creamy sweet potatoes, black beans, and fresh toppings, they’re a fun twist on your usual bowl.
Honestly, who knew healthy could taste this good? I love piling on the avocado and salsa! You can easily make it your own, and trust me, you’ll want to make it again and again!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish. They’re sweet and creamy when roasted. If you don’t have them, try using butternut squash or even regular potatoes. Both will give a delicious taste!
Black Beans: Canned black beans are convenient and nutritious. You can swap them for pinto beans or even lentils if you’re looking for a change or want to go meatless!
Chipotle Chili Powder: This adds a smoky kick! If you don’t have it, cayenne pepper or smoked paprika can work in a pinch. Just adjust the amount to match your spice tolerance.
Pico de Gallo: Fresh and zesty! If you’re short on time, store-bought salsa can substitute. I personally love making my own for the freshest taste!
Greek Yogurt: This creamy dressing base adds tanginess. You can use sour cream or even a dairy-free yogurt if you prefer. Both options work well!
How Do I Get the Sweet Potatoes Crispy?
The key to crispy sweet potatoes is all in the preparation and roasting method. Here’s how:
- Make sure the diced sweet potatoes are evenly coated with oil and seasonings. This prevents sticking!
- Spread them out on the baking sheet in a single layer. Crowding will lead to steaming instead of roasting.
- Roast at a high temperature, around 425°F (220°C), and flip them halfway through for even crispiness.
- Keep an eye on them in the last few minutes; you’ll want them golden brown and tender!
By following these simple steps, you’ll ensure those sweet potatoes come out crispy and delicious every time!
Chipotle Sweet Potato Burrito Bowls
Ingredients You’ll Need:
For the Burrito Bowl:
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp chipotle chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 1 cup cooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fresh pico de gallo (diced tomatoes, onions, jalapeño, cilantro, lime juice)
- 1 avocado, mashed
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
For the Creamy Cilantro Dressing:
- 1/4 cup plain Greek yogurt or sour cream
- 1/4 cup fresh cilantro leaves
- 1 tbsp lime juice
- 1 clove garlic
- Salt, to taste
- Water as needed (to thin)
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prepare and around 30 minutes to roast the sweet potatoes. In total, you’ll spend about 40 minutes, but it’s totally worth it for such a tasty meal!
Step-by-Step Instructions:
1. Prepping the Sweet Potatoes:
First, preheat your oven to 425°F (220°C). In a large bowl, toss the diced sweet potatoes with olive oil, chipotle chili powder, smoked paprika, ground cumin, and a sprinkle of salt and pepper. Make sure they’re evenly coated so each bite is packed with flavor!
2. Roasting Sweet Potatoes:
Spread the sweet potatoes out in a single layer on a baking sheet. This helps them roast nicely! Pop them in the oven and let them roast for about 25-30 minutes. Remember to turn them halfway through so they get crispy and golden all over!
3. Making the Creamy Cilantro Dressing:
While the sweet potatoes are roasting, it’s time to make the dressing. In a blender or food processor, combine the Greek yogurt, fresh cilantro, lime juice, garlic, and a pinch of salt. Blend until it’s smooth and creamy. If it seems a bit thick, add a little water to get your desired consistency.
4. Assembling Your Burrito Bowls:
Once the sweet potatoes are done, it’s time to put everything together! Start with a base of cooked brown rice in your bowl. Then layer on the black beans and those delicious roasted sweet potatoes. Top it off with fresh pico de gallo for a burst of flavor.
5. Adding the Finishing Touches:
Next, add a generous dollop of mashed avocado and sprinkle some fresh cilantro to make it look pretty! Finally, drizzle your creamy cilantro dressing over the top for that irresistible flavor.
6. Serve and Enjoy:
Serve your burrito bowls with lime wedges on the side. Squeeze some lime over the entire bowl for that zesty kick! Enjoy your vibrant and flavorful Chipotle Sweet Potato Burrito Bowls!
Can I Make This Recipe Vegan?
Absolutely! To make the dish vegan, simply substitute the Greek yogurt or sour cream with a plant-based yogurt. Additionally, ensure that your pico de gallo doesn’t contain any non-vegan ingredients, and skip the mashed avocado if desired.
What Can I Use Instead of Brown Rice?
If you’re looking for an alternative to brown rice, quinoa or cauliflower rice are excellent options. Both will add a unique texture and flavor to your burrito bowl while keeping it healthy!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the microwave or on the stovetop, adding a splash of water to keep everything moist.
Can I Customize the Toppings?
Definitely! Feel free to add or replace any toppings to suit your taste. Some great additions include corn, shredded cheese, jalapeños, or even a dollop of salsa. Get creative and make it your own!