Sweet Potato Burrito Bowl

This recipe is great for meal prepping—you can make the burrito bowls ahead of time and put them in a microwave-safe container. Just leave off the lettuce, yogurt and tomato. Reheat the bowl and then add the cold toppings.
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- Prep time
- 15 min
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- Cook time
- 1 hr
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- Servings
- 4 Servings
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- Serving size
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1 bowl
Ingredients
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nonstick cooking spray
- 1
- 1
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small sweet potatoes
- 2
- 2
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frozen cauliflower rice
- 1 (12-oz) bag
- 1 (12-oz) bag
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olive oil
- 2 tsp
- 2 tsp
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small onion (small dice (about 3/4 cup))
- 1
- 1
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garlic (minced or grated)
- 2 clove
- 2 clove
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black beans (drained and rinsed)
- 1 (15.5-oz) can
- 1 (15.5-oz) can
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salsa
- 1 cup
- 1 cup
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shredded Mexican cheese blend
- 1/2 cup
- 1/2 cup
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shredded lettuce
- 2 cup
- 2 cup
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Plain Nonfat Greek yogurt
- 1/4 cup
- 1/4 cup
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diced tomatoes
- 1 cup
- 1 cup
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Directions
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Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Scrub and dry the potatoes and place them on the baking sheet. Bake the potatoes 45 minutes-1 hour until very tender.
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While the potatoes are cooking, cook the instant brown rice according to the package directions. Set the cooked rice aside but keep warm.
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Add the olive oil to a nonstick pan over medium heat. Add the onions and garlic and sauté 5 minutes or until the onions start to soften.
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Add the beans and salsa, and simmer to heat the beans through. Set the bean and salsa mixture aside but keep warm.
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When the potatoes are done cooking, let them cool slightly, then peel and large dice the cooked potato.
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To build one burrito bowl, add 1/2 cup cooked rice to the bottom of the bowl. Top with 1/4 of sweet potatoes. Top with 1/2 cup bean and salsa mixture, then top with 2 Tbsp cheese. Repeat the process for the remaining three bowls.
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Right before serving, top one bowl with 1/2 cup shredded lettuce, 1 Tbsp. Greek yogurt and 1/4 cup tomatoes.
Reviews
Write a Review-
I made this for dinner and it was delicious. My husband even commented on how amazing it was. I am a picky eater so I blended the salsa in my Ninja so it wasn't chunky. That is the only thing I changed in this recipe. I have Type 2 diabetes, I'm not on medication, and I'm not as active as I should be. When I tested my blood sugar the next morning after having this for dinner it was 120. I ate the exact amount recommended in the recipe.