Sweet Potato Burrito Bowl

Sweet Potato Burrito Bowl
Summary

You can make these 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. This makes a great hot lunch at the office!

  • Prep time
    15 min
  • Cook time
    1 hr
  • Servings
    4 Servings
  • Serving size
    1 bowl
Dinner Foodie Gluten-Free Lunch Main Dish Vegetarian High in Fiber Mexican/Southwestern
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 bowl
  • Amount per serving Calories 345

  • Total Fat 7g
    • Saturated Fat 2.5g
  • Cholesterol 10mg
  • Sodium 590mg
  • Total Carbohydrate 59g
    • Dietary Fiber 12g
    • Total Sugars 13g
  • Protein 17g
  • Potassium 1080mg

Choices/Exchanges: 3 Starch, 2 Nonstarchy vegetable, 1 Lean protein, 1/2 Fat

Dinner Foodie Gluten-Free Lunch Main Dish Vegetarian High in Fiber Mexican/Southwestern
Ingredients

Ingredients

  • Cooking spray
    1
  • small-to-medium sweet potatoes (final cooked weight of flesh is 12 oz.)
    2
  • instant brown rice such as Minute Instant
    1 cups
  • olive oil
    2 tsp
  • small onion (small dice (about 3/4 cup))
    1
  • garlic (minced or grated)
    2 clove
  • black beans (15.5 ounce, drained and rinsed)
    1 can
  • salsa
    1 cups
  • 2% Mexican-style cheese (shredded)
    1/2 cups
  • lettuce (shredded)
    2 cups
  • plain Greek yogurt (non-fat)
    1/4 cups
  • tomatoes (diced)
    1 cups
Directions

Directions

  1. 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.

  2. While the potatoes are cooking, cook the instant brown rice according to the package directions. Set the cooked rice aside but keep warm.

  3. 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.

  4. Add the beans and salsa, and simmer to heat the beans through. Set the bean and salsa mixture aside but keep warm.

  5. When the potatoes are done cooking, let them cool slightly, then peel and large dice the cooked potato.

  6. 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.

  7. To serve, top with 1/2 cup shredded lettuce, 1 Tbsp. Greek yogurt and 1/4 cup tomatoes.

  8. Repeat the process for the remaining three bowls.

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