I tried a little something. And I LOVE it.
Because who doesn’t love burrito bowls?
& who doesn’t love sweet potatoes?!
Combine the two and you’ve got yourself a big ole bowl of love!
(Now I know your girl has got to work on her food styling, but hey! we all gotta start somewhere, right?! Pretty of not ~ it certainly TASTES delicious!)
This bowl provides a little spicy and little sweet to make the PERFECT combo. The filling is close to that of a bean chili and the Avocado “Cream” acts as both your guac and also your sour cream ~ throw it all together inside of a baked sweet potato and BAM… Sweet Potato Burrito Bowls are made!
Sweet Potato Burrito Bowls
Serves: 2 + some left over filling
INGREDIENTS:
- 1 Large Sweet Potato, Whole
For the Filling:
- 1 TSP Avocado Oil (Or any other high heat oil)
- 1/2 Onion, Chopped
- 2 Cloves Garlic, Minced
- 1 Can No Salt Added Diced Tomatoes + Green Chiles
- 1 Can No Salt Added Black Beans
- 1/2 TSP Chili Powder + More to Taste
- 1/2 TSP Turmeric
- 1/4 TSP Thyme
- 1/4 TSP Pink Salt (or sea salt)
For the Avocado “Cream”
- 1 Medium Avocado
- 1 TBSP Cilantro
- Juice of 1/4 Lime
- 1 TSP Jalapeno
- 3 TBSP Water + More as needed
- Pinch Salt and Pepper
Optional Toppings:
- Salsa
- Cilantro
- Tomatoes
- Red Cabbage
- Nutritional Yeast
DIRECTIONS:
- Heat oven to 400
- Poke holes in your sweet potato and wrap it LOOSELY in tin foil
- Bake for at least 40 mins. Put a knife into the center and if it doesn’t go through smoothly, bake for additional time. Checking every 5-10 mins.
- Begin prepping the Avocado “Cream” by placing all ingredients into a single serving blender. Or use a food processor with varied results. (you may have to scrape the sides way more often). You may need more water so add 1 TBSP at a time until it is creamy.
- Taste the cream and adjust ingredients to taste. Place in refrigerator for the time being.
- When your potato is almost done cooking start making your filling. Give yourself about 20 minutes if you have already prepped your vegetables.
- Heat avocado oil in pot on medium
- Add onion and garlic and cooked until translucent
- Add can of tomatoes and green chilies and cook for about 5 mins, stirring occasionally
- Add can of beans and spices and cook for an additional 5 mins, stirring occasionally
- Cut sweet potato in half and using a fork scrape the sides and mash the insides together
- Spread it out to the sides and scoop about 3/4 C of the filling into the sweet potato halves
- Top with Avocado “Cream” and whatever other toppings your prefer!
- Enjoy!!
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