Are you ready for a delicious, spicy, seasoned, veggie-filled meal? I love to eat colorful food, and these Sweet Potato & Black Bean Burrito Bowls certainly do not disappoint!
To get started, heat the olive oil over medium heat.
While the oil is heating, dice 2 medium sweet potatoes into uniform sized cubes. It’s important that they’re uniform sized because this is what will ensure even cooking. Once chopped, add to the pan with heated olive oil and begin cooking, stirring every few minutes so that they cook evenly.
While the potatoes are cooking, chop up the Anaheim chiles and Onion. After the potatoes have cooked 8-10 minutes, (they should be almost fork tender). Add the onions & chiles to the pan and stir to combine.
While this is cooking, add the spices, and wait…. just wait…. for that delicious smell! You should smell all those seasonings cooking after about a minute. Drooling yet?
Continue to cook the vegetables for several more minutes until the onions become translucent. Add the drained black beans, and stir to combine.
Deglaze the pan by adding the scant 1/2 cup of broth to the vegetable mixture, and add a lid to the pan to retain the moisture. Allow the chicken broth to cook off over the next few minutes. Continue to cook until most of the broth has evaporated, sweet potato is completely fork tender, and mixture is heated through.
Then you’re ready to build your bowl! I like to have this meal over my low carb Mexican Cauliflower Rice, but regular ol’ white rice is ok too. This is one of my favorite parts of cooking – the choice is yours.
Toppings are up to you! I like mine with sliced cherry tomatoes, a squeeze of fresh lime, some chopped cilantro, diced radishes, and a great sour cream substitute (1 single serve container of greek yogurt mixed with 1/2 pack of dry ranch seasoning – YUM). And I added a few tortilla chips to mine for some crunch!
This is the fun part – cooking has no rules (Well, a few, but I’ll get into that another time). If you want to add some other deliciousness – GO FOR IT! Leave me a comment and let me know what your favorite toppings were!!
Sweet Potato & Black Bean Burrito Bowls
Ingredients
- 2 medium sweet potatoes, chopped
- 2 tbsp olive oil
- 1 small yellow onion, chopped
- 2 Anaheim Chiles, chopped (could substitute bell pepper)
- 1 can black beans, drained
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 cup (scant) chicken broth
Instructions
- Heat olive oil in saute pan.
- Chop sweet potato evenly (so that it cooks at the same rate), add to pan, and cook over medium heat. Stir every couple minutes so it does not burn.
- While the sweet potato is cooking, chop the onion & Anaheim chiles.
- Once the sweet potato is nearly cooked through, add the onion & chiles. You will know when they are nearly fork tender, or tender enough to stab with a fork. They should still be a little undercooked at this point.
- Add the spices, and stir to combine while the vegetables cook.
- Continue to allow the vegetables to cook, and once the onions become translucent, add the drained black beans and stir to combine.
- Add the scant 1/2 cup chicken broth, and cover the mixture with a lid so that the moisture is retained, and the veggies continue to cook for a few minutes.
- Once the broth is evaporated & sweet potato is completely cooked through, it's ready to eat!
- Build your burrito bowl with the sweet potato black bean mixture, and serve over cauliflower rice.
Notes
- avocado
- salsa
- cherry tomato
- cilantro
- sliced romaine
- sour cream (I mixed 1/2 pack ranch seasoning into 1 single serve container of greek yogurt – YUM!)
- cheddar cheese
- Squeeze a little lime on if you like! (I do!)
- tortilla chips, for some crunch!
- Chopped Radishes are also great for some crunch!
- Swap chicken broth for vegetable broth
- Omit any dairy (cheese, sour cream) from toppings
- If the chiles are too much heat – consider swapping for bell pepper or omit.
- Omit cayenne if you do not like spicy food.