Sweet Potato & Black Bean Burrito Bowls

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Sweet Potato & Black Bean Burrito Bowls

Yield: 8

Author: Jennifer Cartier

Prep time: 15 MinInactive time: 25 MinTotal time: 40 Min

These vegetarian bowls are hearty, flavorful, and packed with nutrients. You can easily make these bowls vegan by leaving out the cheese or sour cream.

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Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 red onion, diced
• 1 avocado, sliced (optional for serving)
• 1 cup cooked brown rice or quinoa
• 1/4 cup shredded cheese (optional)
• 2 tbsp salsa or guacamole (optional)

Instructions

1. 1. Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out in an even layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender.
2. 2. Prepare the grains: While the sweet potatoes are roasting, cook the brown rice or quinoa according to package instructions.
3. 3. Assemble the bowls: In 4 meal prep containers, layer rice, roasted sweet potatoes, black beans, corn, and red onion. Add optional toppings like shredded cheese, avocado slices, or salsa/guacamole.
4. 4. Store: Cover and refrigerate for up to 4 days. Avocado can be added fresh just before serving to prevent browning.

Nutrition Facts

Calories

213

Fat

7 g

Sat. Fat

1 g

Carbs

32 g

Fiber

8 g

Net carbs

24 g

Sugar

4 g

Protein

7 g

Sodium

326 mg

Cholesterol

3 mg

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