Sweet Potato Burrito Bowls

2 People
40 min

Black beans and sweet potatoes are a stellar combination. This is a great lunch idea and especially a meal prep lunch! You can prepare multiple packs of this in your fridge to be ready to be taken out each day for work. I will be honest, for this recipe I just used what I already had in my fridge and pantry. But that goes to show you that you can come up with cheap quick meals that are also good for you! If I was planning ahead I would probably also add some romaine greens, peppers, cotija cheese, etc. but this was delicious on its own as well!


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Recipe details

  • 2  People
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients


  • 2-3 medium sweet potatoes diced
  • 1 12 oz can black beans (rinsed and drained)
  • 1/2 onion diced
  • 1 1/2 tbsp taco seasoning
  • 1 cup jasmine rice
  • 1 avocado (sliced)
  • 2 tbsp sour cream
  • 1 tbsp green goddess dressing
  • 1 tbsp cilantro

Instructions

Sweet Potato Burrito Bowls

Preheat oven to 375 degrees F
Mix sweet potatoes and onions with olive oil and 1 tbsp taco seasoning, place on baking sheet
Bake sweet potatoes and onions for 15-20 minutes until softened
In a small pot, cook jasmine rice according to instructions
Meanwhile in a small sauce pan, add black beans and remainder taco seasoning, stir for 2-3 minutes until warm
In 2 bowls, split the rice, sweet potato/onion mixture, and black beans
Top with avocado, sour cream, cheese, green goddess dressing, cilantro, and other toppings of your choice

Tips

  • For a lower carb option, replace jasmine rice with romaine lettuce
  • Feel free to add different toppings for your preference

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