Sweet Potato Burrito Bowl Recipe
Servings: 4 servings
Cost: $10.78 per recipe / $2.70 per serving
Ingredients
Roasted Sweet Potatoes
- 2 medium sweet potatoes peeled and diced into ½" cubes ($1.25)
- 2 tablespoons avocado oil ($0.36)
- ½ tablespoon paprika ($0.18)
- ½ teaspoon chili powder ($0.06)
- ½ teaspoon cumin ($0.06)
- ½ teaspoon sea salt ($0.02)
- ¼ teaspoon black pepper ($0.01)
For Serving
- 2 (15 ounce) cans black beans **see substitutions ($1.76)
- 4 cups cilantro lime rice **see substitutions ($1.85)
- 3 cups corn salsa **see substitutions ($3.11)
- avocado ($0.88)
Creamy Jalapeno Ranch
- 1 cup mayonnaise vegan or regular ($0.58)
- 4 pickled jalapeño nacho slices (mild) minced ($0.15)
- 1 tablespoon pickled jalapeño nacho slices brine (mild)
- 1 lime juiced ($0.33)
- 1 teaspoon dried dill can substitute 1 tablespoon fresh dill ($0.12)
- 1/2 teaspoon garlic powder ($0.06)
Instructions
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Add the peeled and cubed sweet potato to a large mixing bowl. Drizzle with avocado oil and sprinkle with spices. Toss until the sweet potato is well coated on every side.
- Transfer the sweet potato to the prepared baking sheet and spread out. Bake for 30-35 minutes, tossing half way through, or until fork tender and roasted.
- Serve immediately while warm over cilantro lime rice, black beans, corn salsa, and avocado. Enjoy!
Notes
- The prep time and cook time for this recipe does not include cooking rice and beans from scratch. Please prep these ahead of time before roasting the sweet potatoes. I always batch cook my rice and beans and defrost it from frozen before roasting.
Nutrition
Serving: 1serving | Calories: 838kcal | Carbohydrates: 90g | Protein: 8g | Fat: 48g | Sodium: 650mg | Fiber: 7g | Sugar: 8g