Sweetpotato Burrito Bowls
Recipe created by Liz ThomsonThis Burrito Bowl easy to make and filled with healthy plant-based protein and fiber. These seasoned sweetpotatoes (yep, it’s one word) are such a great way to add lots of veggies and flavor to your bowl. You’re going to love it!
Servings: 2
Calories: 1273kcal
Ingredients
- 1 sweetpotato peeled and cubed
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp salt
- 1 cup cooked brown rice
- 1 can (15 oz) black beans drained and rinsed
- ⅓ cup plain Greek yogurt
- 1 avocado
- 2 tbsp lime juice
- ¼ cup fresh cilantro
- Optional garnish: red onion, additional cilantro, or hot sauce.
Instructions
- Preheat the oven to 400 degrees.
- Toss the sweetpotato with olive oil and spices. Spread onto a baking sheet and roast for 20-25 minutes until soft.
- In a small blender or food processor, blend the Greek yogurt, avocado, lime juice, and salt. Blend until smooth.
- Divide the rice between two bowls. Top with sweetpotatoes, black beans, and avocado sauce.
Notes
Nutrition Facts
Sweetpotato Burrito Bowls
Serving Size
1
Amount per Serving
Calories
1273
% Daily Value*
Fat
49
g
75
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
31
g
Cholesterol
4
mg
1
%
Sodium
1377
mg
60
%
Potassium
2955
mg
84
%
Carbohydrates
176
g
59
%
Fiber
47
g
196
%
Sugar
15
g
17
%
Protein
43
g
86
%
Vitamin A
34303
IU
686
%
Vitamin C
36
mg
44
%
Calcium
305
mg
31
%
Iron
11
mg
61
%
Net Carbohydrates
129
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1 | Calories: 1273kcal | Carbohydrates: 176g | Protein: 43g | Fat: 49g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Cholesterol: 4mg | Sodium: 1377mg | Potassium: 2955mg | Fiber: 47g | Sugar: 15g | Vitamin A: 34303IU | Vitamin C: 36mg | Calcium: 305mg | Iron: 11mg | Net Carbohydrates: 129g