Black Bean Burrito Bowl with Roasted Sweet Potatoes
User Reviews
4
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
2 bowls
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Calories
428 kcal
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Course
Dinner
Black Bean Burrito Bowl with Roasted Sweet Potatoes
Description
The recipe begins with cooking brown rice until tender and fluffy. Sweet potatoes are cubed and roasted with garlic and olive oil until they become soft and caramelized on the edges, lending natural sweetness and a slight crispness. Black beans are heated with spices and garlic, allowing the flavors to meld and the sauce to thicken. Assembly involves layering the rice, beans, and sweet potatoes in a bowl, then finishing with fresh salsa for acidity, toasted pepitas for crunch, and chopped cilantro for freshness.
The dish provides varied textures: the softness of rice and beans contrasts with the roasted sweet potatoes’ slight crisp, and crunchy pepitas add an interesting bite. The salsa introduces moisture and bright notes, complementing the deeper flavors and mild spice of the beans.
Black beans can be made in advance to deepen flavor, and the rice may be substituted with grains like quinoa or bulgur for convenience or variety. This bowl works well for lunch or dinner, offering a balanced and filling meal.
Ingredients
- ½ cup brown rice uncooked, long grain or short grain
- 1 sweet potato medium
- 1 clove garlic minced
- 2 teaspoons olive oil
- Pinch salt
- black beans spiced, 1 recipe
- salsa for topping
- Pepitas for topping, toasted
- cilantro for topping
Instructions
- Rinse the rice and combine with 1 cup of water in a pot with a lid. Bring to a boil, reduce to a simmer, and cook until the rice is tender and the water is absorbed.; 40 to 50 minutes.
- While the rice is cooking, heat your oven to 425˚F. Cube the sweet potatoes into ½” pieces and toss with the minced garlic, olive oil, and salt. Roast for roughly 30 minutes; until tender and browning.
- Finally, make the black beans. Add the black beans with their liquid to a pan along with a bit of minced garlic, spices, and salt; cooking until the beans are warm and the sauce has thickened.
- Assemble the bowls with a layer of rice, then beans and sweet potatoes. Top with your favorite salsa, toasted peptias, and cilantro before serving.
Notes
- Prepare black beans ahead to allow flavors to meld together.
- Swap out brown rice for quinoa or bulgur to reduce cooking time.
- Use fresh salsa and toasted pepitas to add brightness and texture contrasts.
- Roast sweet potatoes until tender and lightly browned for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Protein | 12.6g | 25% |
| Fat | 1.7g | 3% |
| Sodium | 204mg | 9% |
| Fiber | 11.6g | 46% |
| Sugar | 2.8g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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