These Chipotle Sweet Potato Burrito Bowls are packed with flavor! Imagine soft, roasted sweet potatoes mixed with rice, black beans, and fresh toppings. So colorful and fun!
Making these bowls is a breeze, and they’re perfect for a cozy dinner. I love to pile on the avocado and a sprinkle of cheese—who doesn’t love a little extra yum? 🥑
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Their sweetness pairs perfectly with the spices. If you’re in a pinch, pumpkin or butternut squash can work as alternatives, though they have different textures.
Chipotle Chili Powder: This adds a smoky, spicy kick. If you can’t find it, try using smoked paprika for a similar effect or just cayenne for more heat. Adjust to your taste!
Brown Rice or Quinoa: I love using brown rice for its chewiness, but quinoa is gluten-free and cooks faster. For a quick meal, you can also use microwaveable rice pouches.
Kale or Spinach: Both greens are nutritious! Spinach is softer and cooks quicker, while kale adds a nice crunch. If you want, use any leafy green you have, like Swiss chard or arugula.
Sour Cream/Greek Yogurt: For creaminess, I prefer Greek yogurt because it’s slightly tangy and healthier. You can also use a dairy-free yogurt if you want to keep it vegan.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes right makes all the difference. Here’s how you can do it and get that sweet, caramelized goodness!
- Preheat your oven to 425°F (220°C). A hot oven is crucial for proper roasting.
- Cut the sweet potatoes into uniform 1/2-inch cubes. This helps them cook evenly.
- Toss them with olive oil and spices until every piece is coated. This enhances the flavor.
- Spread them out on a baking sheet in a single layer. Avoid crowding for better roasting.
- Roast them for 25-30 minutes, flipping halfway through. Look for a golden-brown edge for the best texture!
Enjoy the sweet and smoky vibes that come from perfectly roasted sweet potatoes! They’re the heart of your burrito bowls.
Chipotle Sweet Potato Burrito Bowls
Ingredients You’ll Need:
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1 tsp chipotle chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
For the Bowl:
- 1 cup brown rice or quinoa, cooked
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup kale or spinach, sautéed or steamed
- 1 cup fresh salsa or pico de gallo
- 1 ripe avocado, sliced or mashed
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream or Greek yogurt
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 30 minutes to cook, making it a total of about 45 minutes from start to finish. You’ll love how quickly you can whip up these flavorful burrito bowls!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 425°F (220°C). This high temperature is perfect for roasting the sweet potatoes to a crispy finish. Line a baking sheet with parchment paper or foil for easy cleanup!
2. Prepare the Sweet Potatoes:
In a mixing bowl, add the diced sweet potatoes. Drizzle them with olive oil, then sprinkle over the chipotle chili powder, cumin, smoked paprika, salt, and black pepper. Toss everything together until the sweet potatoes are evenly coated with the spices and oil.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast them in the preheated oven for about 25-30 minutes. Make sure to turn them halfway through to get them nice and brown on all sides!
4. Cook the Rice or Quinoa:
While the sweet potatoes are roasting, cook your brown rice or quinoa according to the package instructions. This will provide a hearty base for your burrito bowls.
5. Heat the Black Beans:
Take a small saucepan and add the drained black beans. Heat them over low-medium heat until warmed through. If you like, you can season them with a pinch of salt to enhance their flavor.
6. Sauté or Steam Kale or Spinach:
Next, heat a small amount of oil in a pan and sauté the kale or spinach until bright green and tender. This shouldn’t take more than a few minutes, so keep an eye on it!
7. Assemble Your Burrito Bowls:
Now it’s time to build your burrito bowls! Start by evenly distributing the cooked rice or quinoa into bowls as your base.
8. Add Toppings:
Top each bowl with the roasted sweet potatoes, warmed black beans, sautéed greens, and your favorite salsa or pico de gallo.
9. Finish with Avocado and Cheese:
Add slices or dollops of avocado on top, then sprinkle with shredded cheddar cheese if you’re using it, and a handful of chopped cilantro.
10. Drizzle with Sour Cream:
Finally, drizzle some sour cream or Greek yogurt over each bowl. This adds a lovely creaminess that ties all the flavors together.
11. Serve and Enjoy!
Enjoy your vibrant and wholesome Chipotle Sweet Potato Burrito Bowls fresh out of the kitchen! They’re packed with flavors and are super satisfying.
This dish beautifully balances the sweetness of roasted sweet potatoes with the smoky spices and fresh toppings, creating a nourishing and delicious meal!
Can I Use Different Grains Instead of Brown Rice or Quinoa?
Absolutely! You can substitute with any grain you prefer, such as white rice, farro, or couscous. Just cook the grain according to package instructions, and it will work perfectly in your burrito bowl.
What Can I Use Instead of Sweet Potatoes?
If you’re looking for alternatives, you can try butternut squash, pumpkin, or even regular potatoes. Just keep in mind that cooking times may vary slightly depending on the vegetable you choose.
How Do I Store Leftover Burrito Bowls?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat in the microwave or on the stovetop, and consider adding a splash of water to keep everything moist.
Can I Make This Recipe Vegan?
Yes! Just omit the sour cream or swap it with a dairy-free yogurt and leave out the cheese. All the other ingredients are already vegan-friendly, making it a nutritious choice for everyone!
