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Sweet Potato Burrito Bowl

Sweet Potato Burrito Bowl
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Peter Papoulakos.
Summary

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.

  • 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 260

  • Total Fat 7g
    • Saturated Fat 2.3g
    • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 530mg
  • Total Carbohydrate 43g
    • Dietary Fiber 9g
    • Total Sugars 14g
  • Protein 14g
  • Potassium 1260mg
  • Phosphorus 285mg

Choices/Exchanges: 2 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

  • nonstick cooking spray
    1
  • small sweet potatoes
    2
  • frozen cauliflower rice
    1 (12-oz) bag
  • olive oil
    2 tsp
  • small onion (small dice (about 3/4 cup))
    1
  • garlic (minced or grated)
    2 clove
  • black beans (drained and rinsed)
    1 (15.5-oz) can
  • salsa
    1 cup
  • shredded Mexican cheese blend
    1/2 cup
  • shredded lettuce
    2 cup
  • Plain Nonfat Greek yogurt
    1/4 cup
  • diced tomatoes
    1 cup

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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. Repeat the process for the remaining three bowls.

  7. Right before serving, top one bowl with 1/2 cup shredded lettuce, 1 Tbsp. Greek yogurt and 1/4 cup tomatoes.

Reviews

Reviews

Write a Review
  • Recommended

    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.