Easy and healthy Sweet Potato Burrito Bowls are full of fresh veggies and bold Tex-Mex flavors the whole family will love!
SWEET POTATO BURRITO BOWLS
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Recently it seems like we are busier than ever, even on the weekends. I just can’t keep up! Easy breezy meals that are super yummy but don’t require a lot of time or effort are a must these days. Burrito bowls are one of my very favorite go-to meals for busy weeknights AND for special occasions. They’re like a good pair of boots – you can dress them up or dress them down. And the best part? They’re really quick and easy to make.
I usually go with chicken or steak but recently we tried burrito bowls with chili lime seasoned sweet potatoes and absolutely loved them! The sweet potatoes are tender and well-seasoned, plus they’re a little crisp on the outside and really tender in the middle which in my opinion, is the perfect texture for sweet potatoes when you’re using them in place of a traditional protein. Pair those sweet potatoes with corn salsa, black beans, rice, and some guacamole and these make the most delicious 30-minute meal. Your whole family (even the meat lovers) will go crazy for these tasty burrito bowls!!
- 4 medium sweet potatoes, peeled and diced
- 2 tablespoons oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- salt and pepper to taste
- juice of 1/2 lime
- 1 cup black beans
- 1/2 cup store-bought or homemade guacamole
- 4 burrito-sized flour tortillas
- 1 cup sweet yellow corn
- 1/3 cup diced red onion
- 1/4 cup cilantro, roughly chopped
- juice of 1/2 lime
- salt to taste
- 2 cups steamed white rice
- Place sweet potatoes in a bowl. Drizzle with oil, then add chili powder, cumin, garlic powder, cumin, lime juice, and salt and pepper to taste. Toss to coat well. Transfer to a skillet and saute over medium-high heat for 6-8 minutes until easily pierced with a fork.
- Stir together all ingredients for the corn salsa.
- Assemble burrito bowls by placing tortillas in the bottom of four bowls. Add rice, black beans, corn salsa, sweet potatoes, and guacamole. Serve immediately.