We do lots of bowls for meals at our house, LOTS. The variations are endless, but its some kind of vegetables, grains, beans, and maybe some greens. Plus a good sauce drizzled over to bring it all together.
This sweet potato bowl is one of my absolute favorites. It’s one I could eat weekly, it’s so good. And it’s an easy one to meal prep and make plenty for leftovers in the week. So for me, that makes a meal a real weekday winner. Delicious, easy, and can be made in bulk so I can limit my cooking during the week.
Here’s how I make a tasty bowl. Start with the veggies. I like to roast, saute, or steam. And you’ve got to season well. That’s a very important part, you want lots of flavor. And speaking of flavor, make sure you season every layer. Your grains, veggies, greens; whatever you include. For this bowl, since it’s a burrito bowl, you’d want to go with spices like chili powder, cumin, coriander, and maybe some paprika. For this bowl I’m using roasted sweet potato. It’s peeled, cut into cubes, seasoned, then baked.
Moving on, I like to include some grains to make it more substantial and filling. Brown rice, white rice, and quinoa are my favorite. Since I use grains in a lot of dishes, making a big batch over the weekend or when you start your week is a great way to save time and pull a bowl together quicker. For this bowl, to go with the theme, I’d squeeze some lime over the grains and stir in some chopped cilantro and a pinch of salt. Building flavor in all the layers.
Beans. I love beans for another substantial filler and to add some protein. I also just love the taste of beans. I warm up a drained can of black beans over the stove seasoned with a little salt, little lime, and some chili powder. Just a little seasoning makes them taste amazing.
If you want to sneak in some greens, you can quickly saute some kale or spinach to top the bowl. Or put this all over a bed of greens. That’s usually how I serve the leftovers.
To assemble, spoon some grains, about 1/4 cup or so into a bowl. Add a few spoonfuls of beans, then top with your sweet potato. Then move onto your toppings. While things are cooking and warming up, I like to quickly mash some avocado. I like adding a little lime and salt if I’m being quick. You could also mash it with some chopped onion, a little garlic powder and cilantro. A light dollop of natural or vegan plain yogurt is also delicious. It’s a nice balance with all the flavors going on in the bowl.
Sweet Potato Burrito Bowl
Equipment
- baking sheet
- sauce pan
Ingredients
- 2 medium sweet potatoes, peeled and diced about 3 cups
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp lime
Black Beans
- 1 can drained and rinsed black beans
- 1/2 tsp salt
- Juice from half a lime
Grains
- 1 cup dry grains
- liquid for grains
- 1/2 tsp salt
- juice from 1/2 lime
- 2 tbsp chopped cilantro
Instructions
- Start by preheating the oven to 425.
- Peel, dice, and season sweet potato. Cook for 20 minutes.
- While the sweet potatoes are cooking, cook your grains if you haven't already. Season with ingredients under grains.
- Warm the beans when the potatoes have 5 minutes left. Stir in ingredients listed with beans.
- Assemble burrito bowl like I mentioned above. Start with a big spoonful of grains, some beans, then topped with sweet potato. I love adding mashed avocado with some lime and a dollop of yogurt. Some green onion and tomatoes would also be good on top!
Some other sweet potato recipes I love are:
Very similar to the burrito bowl are these STUFFED SWEET POTATOES.
Another bowl using sweet potato ROASTED VEGGIE BOWL with a delicious tahini miso sauce drizzled on top.
Here’s an easy one, SWEET POTATO WEDGES with an avocado dipping sauce
What kind of grain!
I use quinoa but rice or whatever you prefer works just fine.