Sweet Potato and Black Bean Veggie Burrito Bowls

My husband could survive the rest of his life eating only Mexican Food and he would be a very happy man! That being said the normal neighborhood take out places usually leave me feeling quite weighed down after eating a hearty meal of chips, salsa, a taco, rice, beans, and the list goes on! In an attempt to satisfy the spicy food craving and keep the meal overall clean and healthy I attempted to make these Sweet Potato and Black Bean burrito bowls. The sweet potato takes the place of the meat and there’s an amazing spicy cumin garlic drizzle that is used to dress the sweet potatoes before grilling and it’s also tossed with black beans, cilantro and red onion before making the burrito bowl. The grilled sweet potatoes and red peppers are piled on top of brown rice and black beans and finished with cilantro, avocado chunks and another drizzle of the spicy cumin garlic sauce! These were absolutely delicious – the next day we used our leftovers and wrapped the veggies, rice and beans into tortillas and grilled slightly for a twist on Mexican leftovers! 

Sweet Potato and Black Bean Veggie Burrito Bowls
  • 1 small jalapeno, seeded
  • 1 clove of garlic, peeled
  • 2½ tsp ground cumin
  • Juice of 2 limes and a little bit of lime zest
  • 1 tablespoon maple syrup
  • Salt and pepper
  • ¼ cup olive oil (I used lemon olive oil)
  • Big splash of water
  • 1 medium-large sweet potato, cut into 1 inch chunks
  • 2 cups cooked black beans
  • ¼ cup small diced red onion
  • Big handful fresh cilantro leaves, divided
  • 2 red bell peppers, stems/seeds removed, sliced into pieces
  • Cooked brown rice
  • 1 ripe avocado
  1. In a blender, combine all of the ingredients for the spicy cumin garlic drizzle (from jalapeno to big splash of water) . Blend on high until you have a smooth, liquid-y mixture. Check for seasoning, adjust as necessary, and set aside.
  2. Start making your rice (boiling water, cooking rice). Place the cut sweet potatoes in another medium saucepan and cover them with water. Bring the sweet potatoes to a boil over medium heat and simmer until a knife just goes through when you try to prick one, about 10 minutes. Drain and set aside to cool slightly.
  3. In a medium bowl, toss the black beans with a hearty pour of the spicy cumin garlic drizzle, the diced red onions and almost all of the cilantro. Season them with salt and pepper, toss once more, and set aside.
  4. Pre-heat your grill to high. Skewer the sweet potatoes onto bamboo sticks/metal skewers, making sure you don’t weigh them down too heavily. Place skewers on a dinner plate along with the pieces of red bell pepper. Pour some of the spicy cumin garlic drizzle on top and lightly toss everything to coat. Grill sweet potatoes and red peppers until char marks appear and vegetables have softened slightly, about 10-12 minutes total. Remove from the grill and cut peppers into bite-sized pieces if you like.
  5. Portion the rice and black beans into your dinner bowls. Top the rice and beans with grilled sweet potatoes, red peppers and extra cilantro leaves. Pit and peel the avocado, and then dice into chunks on top of the bowls. Finish all of the bowls with extra spicy cumin garlic drizzle and some more salt and pepper. Serve warm.