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Sweet Potato Burrito Bowl
15 min prep time
1 hr cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Peter Papoulakos
How to Make Sweet Potato Burrito Bowl
This recipe is great for meal prepping—you can make the burrito bowls ahead of time and put them in a microwave-safe container. Just leave off the lettuce, yogurt and tomato. Reheat the bowl and then add the cold toppings.
15 min prep time
1 hr cook time
4servings
1 bowl
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Step-By-Step Instructions:
- Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Scrub and dry the potatoes and place them on the baking sheet. Bake the potatoes 45 minutes-1 hour until very tender.
- While the potatoes are cooking, cook the instant brown rice according to the package directions. Set the cooked rice aside but keep warm.
- Add the olive oil to a nonstick pan over medium heat. Add the onions and garlic and sauté 5 minutes or until the onions start to soften.
- Add the beans and salsa, and simmer to heat the beans through. Set the bean and salsa mixture aside but keep warm.
- When the potatoes are done cooking, let them cool slightly, then peel and large dice the cooked potato.
- To build one burrito bowl, add 1/2 cup cooked rice to the bottom of the bowl. Top with 1/4 of sweet potatoes. Top with 1/2 cup bean and salsa mixture, then top with 2 Tbsp cheese. Repeat the process for the remaining three bowls.
- Right before serving, top one bowl with 1/2 cup shredded lettuce, 1 Tbsp. Greek yogurt and 1/4 cup tomatoes.
Nutrition facts
4 Servings
-
Serving Size
1 bowl
- Amount per serving Calories 260
-
Total Fat
7g
- Saturated Fat 2.3g
- Trans Fats 0g
- Cholesterol 10mg
- Sodium 530mg
-
Total Carbohydrate
43g
- Dietary Fiber 9g
- Total Sugars 14g
- Protein 14g
- Potassium 1260mg
- Phosphorous 285mg
Ingredients
nonstick cooking spray
1
small sweet potatoes
2
frozen cauliflower rice
1 (12-oz) bag
olive oil
2 tsp
small onion (small dice (about 3/4 cup))
1
garlic (minced or grated)
2 clove
black beans (drained and rinsed)
1 (15.5-oz) can
salsa
1 cup
shredded Mexican cheese blend
1/2 cup
shredded lettuce
2 cup
Plain Nonfat Greek yogurt
1/4 cup
diced tomatoes
1 cup
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