Spicy Sweet Potato and Green Rice Burrito Bowls
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Cookie and Kate · by Cookie and Kate★ 4.9

Spicy Sweet Potato and Green Rice Burrito Bowls

NUTRITION · PER SERVING65M COOK
CAL 47%·PRO 56%
CARBS 142G60% OF CAL
28G FIBER95G OTHER18G TOTAL SUGAR
FAT 32G31% OF CAL
5G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant vegan burrito bowl with roasted sweet potato, herbed green rice, and black beans. Topped with avocado and salsa, it's a filling, nutrient-dense dinner that reheats beautifully for leftovers.

mainmexicanbowlbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups long grain brown rice
  • 3 cups vegetable broth
  • 1 1/2 cup baby spinach, lightly packed
  • 1/2 cup cilantro (mostly leaves, stems are ok), lightly packed
  • 1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped
  • 1 medium shallot, peeled and roughly chopped
  • 1 garlic clove, peeled, roughly chopped
  • 1/4 teaspoon fine salt, more to taste
  • 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon fine salt
  • 2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon sherry vinegar or lime juice
  • Fine salt and freshly ground black pepper, to taste
  • 1/4 cup pepitas (green pumpkin seeds)
  • 1/4 teaspoon olive oil
  • 1 avocado, pitted and sliced
  • Jarred mild salsa verde
  • Chopped cilantro
  • Crumbled feta (optional, not vegan)
PREP
20M
SODIUM
2409MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.