Sweet Potato Burrito Bowl
Author: Danielle Greco
Recipe type: Lunch/Dinner
Cuisine: Sweet Potato Burrito Bowl
Prep time:
Cook time:
Total time:
Serves: 2
- 3 sweet potatoes, cubed
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- ½ tablespoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- Pinch of salt and pepper
- 1 cup brown rice, cooked
- 1 cup beans, warmed
- 1 cup corn, cooked
- 1 avocado, sliced
- ¼ red onion, thinly chopped
- Cilantro for garnish
- Creamy Lime Dressing:
- ½ cup greek yogurt
- 3 tablespoons lime juice
- 1 tablespoon hot sauce
- ½ tablespoon cilantro, chopped
- ⅛ teaspoon paprika
- ⅛ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- Pinch of salt and pepper
- Preheat the oven to 400 degrees.
- In a medium bowl, combine sweet potatoes with olive oil, chili powder, paprika, cayenne pepper, cumin and a pinch of salt and pepper.
- Transfer to a baking sheet lined with parchment paper. Roast for 25 minutes until golden brown.
- To make bowls, divide brown rice, beans and corn between two bowls.
- Top with sweet potato and sliced avocado. Sprinkle on red onion and cilantro.
- To make the dressing, whisk all ingredients in a small bowl. Drizzle on top and serve.
Recipe by Fig & Thyme at https://www.figandthyme.com/sweet-potato-burrito-bowl/
3.5.3226