Sweet Potato Burrito Bowls
Updated: Apr 20, 2020
This recipe is a classic staple in our house. The simplest ingredients that you probably already have at home, and packed with a lot of that good good flavor anyone SHOULD love. I'm not going to write 19 paragraphs about it though so let's cut to the chase.
WHAT YOU NEED:
• 1 big ass Sweet Potato, peeled and cut into 1 inch-ish cubes
• Some Olive Oil
• 1 cup of White Rice (or Brown Rice, but it'll take longer to cook)
• 1 TSP of minced Garlic
• 1/2 TSP of Chili Powder
• 1 TSP of Cumin
• Salt and Pepper to taste
• 1 can (14.5 ounces) of fire-roasted diced Tomatoes (or any diced Tomatoes)
• 1 can (15.25 ounces) of Black Beans
• 1 can of Sweet Corn
• 2 cups of Chicken Broth (or Veggie Broth)
• 1 cup very thinly sliced (or chopped) Sweet Bell Peppers
• 2 TBSP of fresh Lime juice
• 1 and 1/2 cups of freshly grated Sharp Cheddar Cheese
Optional: 1/4 cup finely chopped Cilantro, chopped Avocado or guacamole, Sour Cream, or whatever other toppings you love!
GET TA COOKIN':
SWEET POTATOES: Peel the Sweet Potatoes and chop into small pieces (little squares so they cook faster). In a large skillet over medium-high heat, add a healthy drizzle of Olive Oil. Once Oil is shimmering, add in all the diced Sweet Potatoes. Saute those babies for 7-10 minutes or until mostly tender and lightly browned on the outside. Add in a little bit more Olive Oil and 1 cup of Rice.
RICE: Cook, stirring constantly for 2-3 minutes at medium heat. Add in the teaspoon of minced Garlic, 1/2 teaspoon of Chili Powder, 1 teaspoon of Cumin, and Salt and Pepper. Stir for 30 seconds to a minute, or until fragrant.
OTHER INGREDIENTS: Add in the 1 can of undrained, diced fire-roasted Tomatoes, 1 can of drained and rinsed Black Beans, 1 can of Corn, 2 cups of Veggie or Chicken broth, and your sliced Bell Peppers. Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
COOK: Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is absorbed and the Rice is cooked through (Check occasionally, stir as needed so the Rice doesn't stick to the bottom).
CHEESE: Remove the lid and stir in the Lime juice and Cilantro. Top with the shredded Cheddar Cheese and then cover the skillet with the lid for 1-2 minutes to allow the Cheese to melt. Gently stir the Cheese in a little if that's your business.
SERVE: Spoon the finished burrito mixture into individual serving bowls. Top your burrito bowls with Sour Cream, chopped Cilantro, chopped Avocado or Guacamole, or any other desired toppings. Enjoy with some tortilla chips and get to munchin'!