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:

1. Heat oven to 400
2. Poke holes in your sweet potato and wrap it LOOSELY in tin foil
3. 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.
4. 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.
5. Taste the cream and adjust ingredients to taste. Place in refrigerator for the time being.
6. When your potato is almost done cooking start making your filling. Give yourself about 20 minutes if you have already prepped your vegetables.
7. Heat avocado oil in pot on medium
8. Add onion and garlic and cooked until translucent
9. Add can of tomatoes and green chilies and cook for about 5 mins, stirring occasionally
10. Add can of beans and spices and cook for an additional 5 mins, stirring occasionally
11. Cut sweet potato in half and using a fork scrape the sides and mash the insides together
12. Spread it out to the sides and scoop about 3/4 C of the filling into the sweet potato halves
13. Top with Avocado “Cream” and whatever other toppings your prefer!
14. Enjoy!!

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