Caramel Chipotle Sweet Potato Burrito Bowls
User Reviews
5
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Servings
2
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Course
Main Course
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Cuisine
American
Caramel Chipotle Sweet Potato Burrito Bowls
Description
This burrito bowl features chipotle-seasoned sweet potatoes roasted until caramelized with a blend of brown sugar, chipotle pepper seasoning, and garlic powder for smoky-sweet flavor. The quick pickled red onions provide a sharp, vinegary counterpoint, soaked in apple cider vinegar and sugar to mellow their bite.
The base includes cilantro lime quinoa cooked in chicken or vegetable stock, flavored with lime juice, zest, and fresh cilantro for a fresh, citrusy note. Quick guacamole with diced jalapeno and lime adds creaminess and a bit of heat. Toppings such as black beans, pinto beans, corn salsa, cherry tomatoes, radishes, and crumbled queso fresco add texture and color.
The components come together to create a multi-textured bowl with sweet, smoky, tangy, creamy, and fresh elements in each bite. This dish can be assembled ahead of time, with the quick pickled onions and quinoa made in advance. Roasted sweet potatoes should be tender and caramelized, providing a warm base.
Ingredients
quick pickled onions
- 1 red onion thinly sliced
- 1/2 cup water warm
- 3/4 cup apple cider vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon salt coarse
chipotle caramel sweet potatoes
- 2 sweet potato chopped
- 3 tablespoons olive oil
- 1 teaspoon chipotle pepper seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 1/2 tablespoons brown sugar
cilantro lime quinoa
- 1/2 cup quinoa rinsed, uncooked
- 1 cup chicken stock or even water, low-sodium, or vegetable stock
- 1 tablespoon coconut oil
- 1 lime juiced and zest freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons cilantro chopped, fresh
quick guacamole
- 2 avocado
- 1/2 jalapeno pepper seeded and diced
- ¼ sweet onion diced
- 3 tablespoons cilantro chopped, fresh
- 1 lime juiced
- ½ teaspoon salt
- ½ teaspoon black pepper
for the burrito bowls:
- corn salsa
- pinto beans
- black beans
- cherry tomato sliced
- queso fresco cheese crumbled
- radish thinly sliced
Instructions
quick pickled onions
- Place the onions in a jar or cup. In a bowl, whisk together the water, vinegar, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar for a week or so!
chipotle caramel sweet potatoes
- Preheat the oven to 425 degrees F. Place the sweet potatoes in a baking dish or on a baking sheet in a single layer. I like to chop my sweet potatoes a bit larger here – like 1 1/2 to 2 inch chunks. If you chop yours smaller, make sure to roast for a shorter period of time.
- Drizzle the potatoes with the olive oil, then sprinkle with chipotle seasoning, salt, pepper and garlic powder. Sprinkle on the brown sugar. Toss and stir so all of the pieces are coated. Roasted the potatoes for 20 minutes. Remove the dish from the oven and gently flip the potatoes, roasting again for 20 minutes. The potatoes should be tender, caramely and charred in some places.
cilantro lime quinoa
- Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper. Stir in the cilantro and serve.
quick guacamole
- Mash the avocado in a bowl. One mashed, stir in the pepper, onion, cilantro and lime juice. Add in the salt and pepper and mash. Taste and season additionally if needed.
burrito bowls
- Assemble the burrito bowls with the quinoa on the bottom. Top with the sweet potatoes, black beans and pinto beans, corn salsa, tomatoes, guacamole, radish and cheese.
User Reviews
Overall Rating
5
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