These Chipotle Sweet Potato Burrito Bowls are colorful and tasty! Packed with sweet potatoes, fresh veggies, and zesty toppings, they make a perfect meal for any time of the day.
I love how filling they are without being heavy. Plus, you can customize them with your favorite toppings—bring on the guacamole! 🥑
Key Ingredients & Substitutions
Sweet Potatoes: They’re the star of this dish, bringing a sweet and earthy flavor. If sweet potatoes aren’t available, you can use butternut squash or regular potatoes as a great alternative.
Chipotle Chili Powder: This adds the signature smoky heat. If you prefer less spice, use regular chili powder or smoked paprika instead for a milder taste.
Black Beans: Canned black beans are convenient and easy. You can substitute them with pinto beans or chickpeas if you want a different flavor profile.
Quinoa: This grain is a great source of protein and pairs well here. If you’re avoiding grains, cauliflower rice is a fantastic low-carb substitute!
Avocado: It adds creaminess to the bowl. You can use guacamole in its place, or if you’re avoiding avocado, try a dollop of Greek yogurt for a similar texture.
How Do You Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes can bring out their natural sweetness and flavor. Here’s how to do it right:
- Start with preheating your oven to 425°F (220°C) to ensure it’s hot enough.
- Cut sweet potatoes into even cubes. This helps them cook uniformly.
- Don’t skimp on the oil—toss them well with olive oil and seasonings to help them get crispy.
- Spread the cubes in a single layer on a baking sheet for even roasting. Crowded pans lead to steaming instead of roasting.
- Turn them halfway through cooking (25-30 minutes) to achieve that perfect golden brown on all sides.
Follow these steps for perfectly roasted sweet potatoes in your burrito bowls!
Chipotle Sweet Potato Burrito Bowls
Ingredients You’ll Need:
For the Bowl:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1 cup cooked black beans (canned, drained and rinsed)
- 1 cup cooked quinoa or cauliflower rice
- 1 ripe avocado, sliced
- 1/2 cup kale or lettuce, finely chopped
- 1/2 cup pico de gallo (fresh tomato salsa: diced tomatoes, red onion, cilantro, lime juice, salt)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For the Chipotle Dressing:
- 1/2 cup sour cream or Greek yogurt
- 1 chipotle pepper in adobo sauce (or 1 tsp chipotle chili powder)
- 1 tablespoon lime juice
- Salt, to taste
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and roughly 30-35 minutes of cooking time, bringing the total to about 45 minutes. You’ll spend some time chopping and mixing, but the waiting is all for the delicious roasting of the sweet potatoes and cooking your quinoa or cauliflower rice.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). While it’s heating up, take a medium mixing bowl and toss the diced sweet potatoes with olive oil, chipotle chili powder, smoked paprika, ground cumin, salt, and pepper. Make sure all the pieces are evenly coated, so they roast beautifully!
2. Roast Sweet Potatoes:
Now, spread the sweet potatoes out in a single layer on a baking sheet lined with parchment paper. Roast them in the oven for about 25-30 minutes, turning them halfway through. You want them to be tender and slightly charred for that perfect flavor!
3. Cook Quinoa or Cauliflower Rice:
While your sweet potatoes are roasting, cook your quinoa according to the package instructions (usually 1 part quinoa to 2 parts water). It should become fluffy and light. If you’re using cauliflower rice, you can either steam it or sauté it in a little oil until tender.
4. Make Chipotle Dressing:
Grab a small blender or a bowl. Combine the sour cream or Greek yogurt, chipotle pepper (or powder), lime juice, and a pinch of salt. Blend it all together until smooth. Taste and adjust the seasoning if necessary—you want it to be creamy and zesty!
5. Assemble Burrito Bowls:
Once the sweet potatoes are done and everything else is ready, it’s time to assemble your bowls! Start with a scoop of cooked quinoa or cauliflower rice in each bowl. Then add the black beans, roasted sweet potatoes, pico de gallo, sliced avocado, and chopped kale on top.
6. Garnish and Serve:
Drizzle your chipotle dressing generously over the bowls. Finish with a sprinkle of fresh cilantro and some lime wedges on the side for an extra kick of flavor!
7. Optional Toppings:
If you want to elevate your bowls even more, consider adding toppings like shredded cheese, spicy jalapeños, or your favorite hot sauce!
Enjoy your hearty, smoky, and fresh Chipotle Sweet Potato Burrito Bowls! They’ll surely be a hit!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Absolutely! You can substitute regular potatoes for sweet potatoes, but keep in mind that the flavor will be different. Regular potatoes may require a bit more seasoning to achieve that sweet and smoky profile.
Can I Meal Prep This Dish?
Yes, these burrito bowls are great for meal prep! You can roast the sweet potatoes and prepare the quinoa or cauliflower rice ahead of time. Just assemble the bowls when you’re ready to eat, and keep the dressing separate until serving to maintain freshness.
How Can I Store Leftovers?
Store any leftovers in airtight containers in the refrigerator for up to 3 days. It’s best to keep the components separate (like the dressing and toppings) to preserve texture and flavor. Simply reheat the sweet potatoes and beans before serving!
Can I Make This Recipe Vegan?
Yes! To make it vegan, simply omit the sour cream or Greek yogurt in the dressing, or substitute it with a plant-based yogurt. You can also add additional toppings like avocado or a vegan cheese solution for creaminess.
