Ingredients
Scale
- 1 medium sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn, frozen or canned
- 1/2 cup chopped red onion
- 1 avocado, diced
- 1/2 cup chopped cilantro
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, chili powder, and cumin. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- Step 2: While the sweet potato is roasting, heat a small skillet over medium heat. Add the red onion and sauté for 2-3 minutes, until softened. Add the black beans and corn; heat through.
- Step 3: Once the sweet potato is cooked, let it cool slightly.
- Step 4: To assemble the burrito bowls, divide the roasted sweet potato among bowls. Top with the black bean and corn mixture, diced avocado, and chopped cilantro.
- Step 5: Serve immediately and enjoy! Optional: Add a dollop of plain Greek yogurt or a squeeze of lime juice for extra flavor.
Notes
- Store leftover burrito bowls in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven, avoiding overcooking which can dry out the sweet potato.
- For a vibrant presentation, arrange the avocado and cilantro in a visually appealing pattern on top of the burrito bowl.
- To enhance the smoky flavor, consider roasting the sweet potato with a pinch of smoked paprika alongside the chili powder and cumin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American