These Chipotle Sweet Potato Burrito Bowls are a colorful and tasty meal! With soft sweet potatoes, beans, and fresh toppings, they’re a feast for your taste buds.
Honestly, who can resist a bowl that’s packed with flavor and healthy goodies? I love adding a sprinkle of cheese on top—because cheese makes everything better, right? 😋
Key Ingredients & Substitutions
Sweet Potatoes: The star of this dish! They bring natural sweetness and creaminess when roasted. If you need a swap, try butternut squash or regular potatoes for a slightly different flavor.
Chipotle Chili Powder: This adds a smoky kick! If you don’t have it, you can use regular chili powder or even smoked paprika for a similar effect without the heat.
Black Beans: Black beans are rich in protein and fiber. You can also substitute with pinto beans or chickpeas if you prefer. Canned varieties are super handy—just rinse them well!
Rice or Quinoa: I love using brown rice for its nutty flavor, but quinoa is a great gluten-free choice too. In a pinch, try cauliflower rice for a lighter option.
Guacamole: Homemade is best, but store-bought works fine. If you’re avoiding avocados, use a creamy tahini dressing instead!
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes can be tricky, but it’s all about the technique! Follow these steps for perfectly caramelized pieces:
- Preheat your oven to 425°F (220°C). A hot oven helps them crisp up nicely.
- Toss your sweet potatoes in olive oil and seasoning until coated—this prevents them from sticking and adds flavor.
- Spread them out on a baking sheet in a single layer. Overcrowding leads to steaming instead of roasting.
- Roast for 25-30 minutes, flipping halfway. This ensures an even cook and nice browning.
Trust me; taking the time to do this makes a world of difference!
Chipotle Sweet Potato Burrito Bowls
Ingredients You’ll Need:
For the Burrito Bowls:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 1 cup cooked black beans (canned, drained, and rinsed)
- 1 cup cooked brown rice or quinoa
- 1/2 cup diced red onion
- 1 fresh jalapeño, thinly sliced (optional)
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
- 1/2 cup guacamole or mashed avocado
- 1/4 cup salsa (chipotle or your preferred style)
How Much Time Will You Need?
This delightful recipe will take about 10 minutes to prep and 30 minutes to cook, totaling around 40 minutes. You’ll love how easy it is to whip up this colorful and satisfying dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high heat will help your sweet potatoes roast perfectly!
2. Prepare the Sweet Potatoes:
In a large bowl, toss the diced sweet potatoes with olive oil, chipotle chili powder, cumin, salt, and black pepper. Make sure the sweet potatoes are well coated.
3. Roast the Sweet Potatoes:
Spread the sweet potatoes in a single layer on a baking sheet. Roast them for 25-30 minutes until they are tender and slightly crispy on the edges, flipping them halfway through to ensure even cooking.
4. Warm the Beans:
While the sweet potatoes are roasting, take a small pot or microwave-safe dish to warm the black beans. Add a pinch of salt and a splash of water, and heat until warm.
5. Prepare the Rice or Quinoa:
If you haven’t cooked your brown rice or quinoa yet, now is the time! Follow the package instructions to get it ready.
6. Assemble Your Burrito Bowls:
Grab your bowls and start with a layer of brown rice or quinoa as the base. This will fill you up and add some nutty flavor.
7. Add the Toppings:
Top your rice or quinoa with the roasted sweet potatoes, warmed black beans, diced red onions, and sliced jalapeños (if using). Don’t forget the dollops of guacamole!
8. Finish with Salsa and Cilantro:
Spoon some salsa over each bowl and garnish generously with fresh cilantro for that extra pop of flavor. Finally, serve with lime wedges on the side so you can squeeze fresh juice over your bowls!
This dish is hearty, smoky, and fresh all at once — perfect for a satisfying vegetarian meal!
Can I Use Other Types of Potatoes Instead of Sweet Potatoes?
Yes, you can! While sweet potatoes bring a unique flavor, you can substitute them with regular potatoes or even butternut squash. Just keep in mind that cooking times might vary slightly.
How Can I Make This Dish Spicy?
If you like it hot, add more jalapeños or sprinkle some crushed red pepper flakes on top. You can also use spicier salsa or add a dash of hot sauce for an extra kick!
Can I Meal Prep This Recipe?
Absolutely! You can roast the sweet potatoes and prepare the beans and rice ahead of time and store them in separate airtight containers in the fridge for up to 4 days. Just assemble your bowls when you’re ready to eat!
What’s the Best Way to Store Leftovers?
Store any leftover burrito bowls in an airtight container in the fridge for up to 3 days. To reheat, you can warm them in the microwave or gently in a skillet, adding a splash of water to keep everything moist.