These tasty burrito bowls are packed with fluffy rice, hearty black beans, sweet potatoes, and fresh veggies. They’re as colorful as they are delicious, making every bite a treat!
I love how easy they are to customize—add your favorite toppings like avocado or salsa. They’re perfect for lunch or dinner, and leftovers are great too! 🎉
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish, bringing a natural sweetness and creamy texture. If you can’t find sweet potatoes, butternut squash is a great swap. It’s also delicious when roasted!
Chipotle Chili Powder: This adds a nice smoky kick. If it’s too spicy for your taste, use regular chili powder. You can also use smoked paprika for a different flavor profile—it’s less spicy but still brings depth.
Black Beans: They add protein and fiber. If you’re looking for alternatives, try pinto beans or lentils. They both work well in this recipe and offer a similar taste and texture.
MEXICAN RICE: You can purchase pre-cooked Mexican rice or use any rice you like. Brown rice is a healthy substitute but will take longer to cook. Quinoa can also be a nutritious option!
Avocado: Always a favorite! If you’re out of avocados, crema or sour cream can add creaminess instead. Just adjust the amount based on your taste!
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes enhances their sweetness and gives a lovely caramelized edge. Here’s how to get it just right:
- Preheat your oven to 425°F (220°C) to get that crispy texture.
- Cut sweet potatoes into uniform cubes for even cooking.
- Toss them well in oil and spices, ensuring every piece is coated.
- Spread them out in a single layer on a parchment-lined baking sheet—this helps them roast instead of steam.
- Flip them halfway through roasting (about 15 minutes in) to ensure they cook evenly and get nicely browned.
With these steps, your sweet potatoes will come out tender on the inside and crispy on the outside!
Chipotle Sweet Potato Burrito Bowls
Ingredients You’ll Need:
For The Bowls:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1 tsp chipotle chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 cup cooked Mexican rice (see note below)
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced white onion
- 1/2 cup salsa (mild or chipotle)
- 1 avocado, sliced
- 1/2 cup guacamole
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Optional: sour cream or Mexican crema for topping
For Mexican Rice (optional):
- 1 cup long-grain white rice
- 2 cups vegetable broth or water
- 1/2 cup tomato sauce
- 1 small garlic clove, minced
- 1/4 cup diced onion
- 1 tbsp olive oil
- Salt to taste
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time, 30-35 minutes of cooking time, and about 5 minutes for assembly. In total, you’re looking at approximately 45-50 minutes to enjoy these delicious burrito bowls!
Step-by-Step Instructions:
1. Prepare Mexican Rice (if making from scratch):
In a saucepan over medium heat, add the olive oil, diced onion, and minced garlic. Sauté them until they are soft and fragrant. Then, stir in the rice and cook for another 2 minutes, making sure to toast it a bit. Next, pour in the tomato sauce, broth or water, and a pinch of salt. Bring it to a boil. Once boiling, reduce the heat to low, cover it up, and let it simmer until the rice is tender and the liquid is absorbed, about 15-20 minutes. Fluff the rice with a fork once done and set it aside.
2. Roast Sweet Potatoes:
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, garlic powder, salt, and pepper until they are all nicely coated. Spread them out in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping them halfway through until they are tender and slightly caramelized.
3. Warm Black Beans:
In a small pot, warm the black beans over low heat. Stir occasionally and season with a little salt and pepper if desired.
4. Assemble Burrito Bowls:
Grab your bowls and start assembling by distributing the cooked Mexican rice, roasted sweet potatoes, and warm black beans evenly. Next, sprinkle on the shredded cheddar cheese and diced white onion, followed by a generous scoop of salsa. Top off each bowl with slices of avocado, a dollop of guacamole, and sprinkle fresh chopped cilantro on top. If you like, add a spoonful of sour cream or Mexican crema for extra creaminess, and serve with lime wedges to squeeze over everything!
5. Serve and Enjoy!
Dig in and enjoy the delightful mix of smoky, spicy, and fresh flavors that make these burrito bowls a hit!
Can I Use Sweet Potatoes That Are Already Cooked?
Yes! If you have leftover cooked sweet potatoes, you can simply cube them and mix with the spices before roasting to enhance their flavor. You’ll reduce roasting time to about 10-15 minutes just to warm them and help the spices adhere.
What Can I Substitute for Black Beans?
If you don’t have black beans on hand, pinto beans or kidney beans work perfectly as substitutes. You could also use lentils for an alternative that adds a slightly different texture and flavor.
How Can I Make This Recipe Vegan?
This recipe is easily made vegan by omitting the cheese and sour cream. You can replace the cheese with vegan cheese or simply leave it out entirely. The guacamole and salsa add plenty of flavor and creaminess!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, heat gently in the microwave or on the stove, adding a splash of water if needed to retain moisture. The sweet potatoes and beans reheat well, making this a great meal prep option!
