Selena Orkwis of Nurture Pittsburgh shares this Roasted Sweet Potato Burrito Bowl recipe for a meatless alternative with TABLE readers. What is it about cumin and lime that piques the taste buds into bliss? These flavors, along with chili, onion, garlic, queso fresco, and cilantro elevate the simple sweetness of brown rice and roasted sweet potato into a delicious meal. And a healthy one, too!
ROASTED SWEET POTATO BURRITO BOWL RECIPE
Makes 4 servings
1 large sweet potato, about 1 lb
¼ cup + 1 tbsp avocado oil
1 tsp chili powder
1 tsp ground cumin
½ tsp granulated garlic
1 ½ tsp kosher salt
1 medium Spanish onion
2 cups medium grain brown rice
1 can black beans, drained and rinsed
Queso fresco or Greek yogurt
Toasted pumpkin seeds
Peel and cubed the sweet potato in ½-inch cubes.
Toss with ¼ cup avocado oil, ½ tsp each chili powder, cumin, granulated garlic, and salt and roast 20 minutes at 350 degrees, until browned and tender.
Slice the onion and combine with 1 tablespoon avocado oil and ½ teaspoon salt.
Rinse the rice and add to an Instant Pot with 2 cups water, ½ tsp chili powder, ½ tsp cumin and ½ tsp salt. Cook at high pressure for 24 minutes, and let pressure release naturally for 5 minutes.
To cook on the stovetop, rinse rice and bring 4 cups of water to a boil. Turn down to a low simmer and add rice, chili powder, cumin, and salt. Cook for 30 minutes covered, then turn off the heat and let rice sit for 10 minutes before fluffing and proceeding with the recipe.
To assemble bowls, layer cooked rice, black beans, sweet potato and onion. Squeeze lime juice over top and serve with any combination of crumbled queso fresco, Greek yogurt, cilantro leaves, or toasted pumpkin seeds.
RECIPE AND STYLING BY SELENA ORKWIS / PHOTOGRAPHY BY DAVE BRYCE
Try some of Selena Orkwis’ other delicious recipes:
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