These Chipotle Sweet Potato Burrito Bowls are a fun and tasty way to enjoy a healthy meal! Packed with roasted sweet potatoes, black beans, and fresh veggies, they’re bursting with flavor!
I love that you can customize them however you like. Sometimes I add extra salsa or avocado—because why not? It’s a bowl full of yum that feels like a treat!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! I recommend using firm ones that are bright orange. If you want a change, you could try butternut squash or regular potatoes for a different flavor and texture.
Chipotle Chili Powder: This spice adds a smoky kick. If you lack chipotle chili powder, smoked paprika provides a similar flavor. You can also use regular chili powder, but it won’t be as smoky.
Black Beans: A great source of protein and fiber! Canned black beans are quick and easy. If you’re looking to mix things up, feel free to swap in pinto beans or even chickpeas.
Guacamole: Fresh guac is a must for creaminess! If you don’t have avocados, you can use plain Greek yogurt for a zesty touch. I find this keeps it light while still adding creaminess!
Chipotle Drizzle Ingredients: For a vegan option, use dairy-free yogurt as the base. You can also adjust the level of chipotle based on your heat tolerance—add more for a spicier kick!
How Do I Get Perfectly Roasted Sweet Potatoes?
Roasting sweet potatoes is simple but requires a bit of attention for the best results. Here’s how to achieve that delicious, caramelized exterior:
- Start by cutting the sweet potatoes into even cubes; this ensures they roast at the same rate.
- Make sure to coat them well with olive oil and spices. This helps achieve that nice golden color.
- Spread them out on a baking sheet in a single layer to prevent steaming and allow for even browning.
- Don’t rush the roasting; let them cook for 25-30 minutes or until they’re tender and slightly charred. Tossing them halfway through enhances texture.
With these tips, your sweet potatoes will turn out perfectly roasted every time!
Chipotle Sweet Potato Burrito Bowls
Ingredients You’ll Need:
For the Bowl:
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 tsp chipotle chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 cup cooked brown rice
- 1 cup black beans, drained and rinsed
- 1/2 cup mashed roasted sweet potato (can use some reserved from roasting or roast an extra sweet potato)
- 1 cup fresh tomato salsa (pico de gallo)
- 1/2 cup guacamole
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
For the Creamy Chipotle Drizzle:
- 1/2 cup vegan or regular sour cream or plain Greek yogurt
- 1 chipotle pepper in adobo sauce (from a can), minced
- 1 tsp adobo sauce (from the chipotle peppers can)
- Juice of 1/2 lime
- Salt, to taste
- Water to thin if needed
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook, which brings your total to about 40 minutes. It’s a quick meal option that packs delicious flavors and nutrition!
Step-by-Step Instructions:
1. Prepping the Sweet Potatoes:
First, preheat your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with olive oil, chipotle chili powder, smoked paprika, garlic powder, salt, and pepper. Make sure every piece is well coated with the seasoning.
2. Roasting the Sweet Potatoes:
Spread the seasoned sweet potatoes out on a baking sheet in a single layer. Roast them in the oven for about 25-30 minutes, flipping halfway through, until they are tender and slightly charred on the edges. That little bit of char adds great flavor!
3. Making the Chipotle Drizzle:
While the sweet potatoes are roasting, it’s time to whip up the chipotle drizzle! In a small bowl, mix together the sour cream (or yogurt), minced chipotle pepper, adobo sauce, lime juice, and a pinch of salt. If it’s too thick, slowly add water a little at a time until you reach a nice drizzling consistency. Set this aside.
4. Heating the Rice and Beans:
Warm the cooked brown rice and black beans in a small pot or microwave. Just a few minutes will do, make sure they’re nice and warm for your bowls!
5. Assembling the Burrito Bowls:
Now for the fun part! Start with a base of brown rice in each bowl. Then layer on black beans, roasted sweet potato cubes, a scoop of the reserved mashed sweet potato, a big spoonful of pico de gallo, and a nice scoop of guacamole.
6. Adding the Drizzle:
Drizzle the creamy chipotle sauce generously over the top of the bowls. It adds a fantastic kick!
7. Garnishing:
Finish off with a sprinkle of fresh cilantro and a few slices of green onion for extra flavor and crunch.
8. Serve and Enjoy!
Your vibrant Chipotle Sweet Potato Burrito Bowls are ready to go! Serve immediately and enjoy this delicious and nutritious meal.
Can I Use Other Types of Potatoes?
Absolutely! While sweet potatoes add a unique flavor, you can substitute them with butternut squash or even regular potatoes if you prefer. Just adjust the cooking time as needed based on the type of potato you’re using.
How Do I Make This Recipe Vegan?
To make the chipotle drizzle vegan, simply substitute the sour cream with a dairy-free yogurt. All other ingredients are already plant-based, so you’re good to go!
Can I Prepare This Ahead of Time?
Yes, you can prep most components in advance! Roast the sweet potatoes and prepare the chipotle drizzle a day ahead. Store them in airtight containers in the refrigerator. When ready to serve, just reheat the sweet potatoes and assemble the bowls with the other ingredients.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the microwave or on the stovetop, adding a splash of water to the rice and beans to keep them moist. Enjoy your burrito bowl again with minimal effort!