Sweet Potato Burrito Bowl

Course: Appetizer, Main Course, Side Dish
Servings: 4 servings

Ingredients

Sweet Potatoes

  • 3 American Sweet Potatoes, peeled and cut into small cubes
  • 1 tbsp (15 mL) olive oil
  • 1 to 2 tsp (5 to 10 mL) ground cumin
  • Sea salt, to taste

Salsa

  • 1 can (341 mL) whole kernel corn, drained and rinsed
  • 1 can (540 mL) black beans, drained and rinsed
  • 2 cups (500 mL) cherry or grape tomatoes, cut into quarter
  • Half an onion, diced
  • Half a jalapeño, diced
  • 1 cup (250 mL) cilantro, freshly minced
  • 1 clove garlic, minced
  • Juice of 2-3 limes
  • Sea salt and pepper, to taste

Burrito Bowl

  • 4 cups (1 L) of cooked quinoa or rice

Optional Toppings:

  • Sour cream
  • Cheese
  • Hot sauce
  • Avocado

Instructions

Sweet Potatoes

  • Preheat the oven to 425 F (200 C). Place sweet potato cubes in a large plastic zip-closure bag, drizzle with olive oil and sprinkle with salt and cumin. Seal the bag and shake until potatoes are evenly coated.
  • Place sweet potatoes on a foil-lined baking sheet and bake for 15 mins or until edges are golden brown.

Salsa

  • Place corn, beans, tomatoes, onion, jalapeño, cilantro, garlic, lime juice, sea salt and pepper into a large mixing bowl and toss until well combined.
  • Adjust salt, pepper, and lime juice to taste. Let sit for about 10-15 mins to let flavours combine.

Burrito Bowl

  • Serve on quinoa or rice with layers of salsa and sweet potato.
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