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Burrito Bowl with Sweet Potato "Rice"

For the bowl:

  • 1 teaspoon extra virgin olive oil

  • 1/2 red onion , chopped

  • 1 bell pepper , chopped

  • 1 clove garlic , minced

  • 1 (1.5 pound) sweet potato, peeled and cut into 1-inch cubes

  • 1 teaspoon salt

  • 1 teaspoon chili powder

  • 3/4 teaspoon ground cumin

  • 1 1/2 cups cooked black beans , or 1 can drained and rinsed

Optional Toppings:

  • Freshly chopped tomatoes

  • Diced red onion

  • Fresh cilantro

  • Sliced avocado


  1. Heat the oil in a large deep skillet or Dutch oven over medium heat. Sauté the onion, pepper, and garlic until they start to soften, about 5 minutes.

  2. While the veggies are cooking, process the sweet potato chunks in a food processor to create a rice-like texture. Add the rice sweet potato to the pan, along with the salt, chili powder, cumin, beans, and a splash of water to help prevent sticking. Cover the pan with a lid and let the vegetables cook until the sweet potato rice is tender, about 8 minutes.

  3. Adjust any seasoning to taste, then serve warm, topped with freshly chopped tomatoes, onion, cilantro, and sliced avocado as desired. Any leftovers can be stored in an airtight container in the fridge for up to 3 days.

Recipe credit:

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