The produce of Fall is a very colorful bunch! Cream colored butternut squash is a vibrant orange on the inside. Acorn squash is mainly green on the outside with splashes of yellow and orange on the skin and creamy orange on the inside. And don’t forget sweet potatoes! The dull reddish brown (or is it brownish red??) of the outside is peeled away to reveal the earthy orange inside.
Winter squashes as well as sweet potatoes and carrots are all in season right now. All are healthy and delicious choices. Today’s recipe features sweet potatoes. They are a large, starchy, tuberous root vegetable full of health promoting antioxidants that protect cells from damage. The nutrients in sweet potatoes also provide for gut health as well as protection for the eyes and immune system.
The earthy sweetness of roasted sweet potatoes is combined with seasoned black beans. Placed on a bed of cooked rice (either brown or white rice) then topped with sautéed poblano peppers, red bell peppers, and onions, this dish is full of good stuff. The spiciness of the bowl can be adjusted by using the lower amount of taco seasoning for medium spiciness and the higher amount for more spiciness. Each burrito bowl can then be customized with lime wedges, fresh cilantro, shredded cheese, guacamole, and sour cream. Sweet potatoes make awesome vegetarian burrito bowls!
Sweet Potato Burrito Bowl
Sweet Potato Burrito Bowl (adapted from allrecipes.com) Total Time: 1 hour, Prep Time: 15 minutes, Cook Time: 45 minutes, Servings: 4
Ingredients:
- 1 cup rice
- 2 cups vegetable broth
- 1 pound sweet potatoes, peeled
- 1 yellow onion
- 2-1/2 tablespoons neutral oil, divided
- 15 ounces black beans, rinsed and drained
- 1 – 2 tablespoons taco seasoning mix, divided
- 1/2 cup fire-roasted diced tomatoes
- 1/2 poblano pepper, sliced
- 1 red bell pepper, sliced
- lime wedges, chopped cilantro, shredded cheese, guacamole, and sour cream for serving
Directions:
Cook the rice according to the package directions, using the vegetable broth in place of water for extra flavor.
Cook the rice.
Preheat the oven to 400º F. Cut the sweet potatoes into 1/2-inch cubes. Place them on a baking sheet and drizzle 1/2 tablespoon of the oil over them, tossing them to coat. Spread the cubes out evenly on the baking sheet. Roast the sweet potatoes in the preheated oven until the cubes are tender, 15 to 20 minutes. Set them aside to cool slightly.
Cook the sweet potato cubes.
Meanwhile, slice 1/2 of the yellow onion and set it aside. Chop the remaining half. Heat 1 tablespoon of oil in a pot over medium-high heat. Add the chopped onions and cook for 2 to 3 minutes. Chop then cook the onions.
Cook the onions.
Add the beans and half the taco seasoning and mix well. Add the fire-roasted tomatoes, reduce the heat to low, and simmer the beans for 15 minutes.
Add the beans, half the taco seasoning, and the tomatoes to the chopped onion.
At the same time, heat the remaining tablespoon of oil in a skillet over medium heat. Add the sliced yellow onions, poblano, and red bell pepper. Mix well and add the remaining half of the taco seasoning. Stir to combine the flavors. Cook the mixture for 5 to 7 minutes.
Add the rest of the taco seasoning to the sliced onions, and peppers.
Divide the cooked rice into 4 bowls, then divide the roasted sweet potatoes, black bean mixture, and sautéed onions, poblano, and red bell peppers between the bowls. Serve with lime wedges, chopped cilantro, shredded cheese, guacamole, and sour cream, if desired.
Portion out the rice, sweet potatoes, bean mixture, and pepper mixture into bowls and top as desired.
This is a colorful and flavorful Fall burrito bowl! ~Linda
Sweet Potato Burrito Bowl (adapted from allrecipes.com) Total Time: 1 hour, Prep Time: 15 minutes, Cook Time: 45 minutes, Servings: 4
Ingredients:
- 1 cup rice
- 2 cups vegetable broth
- 1 pound sweet potatoes, peeled
- 1 yellow onion
- 2-1/2 tablespoons neutral oil, divided
- 15 ounces black beans, rinsed and drained
- 1 – 2 tablespoons taco seasoning mix, divided
- 1/2 cup fire-roasted diced tomatoes
- 1/2 poblano pepper, sliced
- 1 red bell pepper, sliced
- lime wedges, chopped cilantro, shredded cheese, guacamole, and sour cream for serving
Directions:
Cook the rice according to the package directions, using the vegetable broth in place of water for extra flavor.
Preheat the oven to 400º F. Cut the sweet potatoes into 1/2-inch cubes. Place them on a baking sheet and drizzle 1/2 tablespoon of the oil over them, tossing them to coat. Spread the cubes out evenly on the baking sheet. Roast the sweet potatoes in the preheated oven until the cubes are tender, 15 to 20 minutes. Set them aside to cool slightly.
Meanwhile, slice 1/2 of the yellow onion and set it aside. Chop the remaining half. Heat 1 tablespoon of oil in a pot over medium-high heat. Add the chopped onions and cook for 2 to 3 minutes. Add the beans and half the taco seasoning and mix well. Add the fire-roasted tomatoes, reduce the heat to low, and simmer the beans for 15 minutes.
At the same time, heat the remaining tablespoon of oil in a skillet over medium heat. Add the sliced yellow onions, poblano, and red bell pepper. Mix well and add the remaining half of the taco seasoning. Stir to combine the flavors. Cook the mixture for 5 to 7 minutes.
Divide the cooked rice into 4 bowls, then divide the roasted sweet potatoes, black bean mixture, and sautéed onions, poblano, and red bell peppers between the bowls. Serve with lime wedges, chopped cilantro, shredded cheddar cheese, guacamole, and sour cream, if desired.