One Skillet Sweet Potato Burrito Bowls
One-skillet Sweet Potato Burrito Bowls are a tasty vegetarian win! Packed with sweet potatoes, rice, peppers, black beans, and corn, then loaded with your favorite toppings like cilantro, cheese, tomatoes, and sour cream.
Servings: 6 servings
Cost: $10.98
Equipment
Ingredients
- 1 pound sweet potatoes heaping 2 cups, cut into 1/2-inch cubes
- 3 tablespoons olive oil divided
- 1 cup white rice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper
- 1 (14.5-ounce) can petite fire-roasted diced tomatoes
- 1 (15.25-ounce) can black beans
- 1 cup frozen corn
- 2 cups chicken broth or vegetable broth for a vegetarian meal
- 1 cup thinly sliced sweet bell peppers or chopped; I used miniature assorted red, yellow, and orange
- 1 lime optional
- 1-1/2 cups shredded sharp Cheddar cheese
- Toppings as desired see note 1
Instructions
- Peel sweet potatoes and chop them into small pieces (refer to picture for size: 1/2-inch cubes). In a large pan (see note 1) over medium-high heat, add 2 tablespoons olive oil. Once oil is shimmering, add all the diced sweet potatoes. Sauté 7–10 minutes or until mostly tender and lightly browned. Add remaining 1 tablespoon olive oil and the white rice to the pan.
- Continue to cook, stirring constantly, 2–3 minutes at medium heat. Add minced garlic, chili powder, cumin, and salt and pepper. Stir for 30 seconds to a minute, or until fragrant.
- Add undrained, diced fire-roasted tomatoes, drained and rinsed black beans, frozen corn, chicken/veggie broth, and thinly sliced bell peppers. Give everything a good stir, bring to a boil, then reduce heat to a little above low, but not quite to medium heat.
- Cover the pan with a lid and allow to simmer 10–15 minutes or until all the liquid is absorbed and the rice is cooked through. Check occasionally; stir as needed so the rice doesn’t stick to the bottom.
- Remove lid and stir in 2 tablespoons optional lime juice and cilantro. Top with the shredded Cheddar cheese and cover the pan with the lid for 1–2 minutes to allow cheese to melt. Gently stir in the cheese.
- Spoon the finished burrito mixture into individual serving bowls. Top burrito bowls with sour cream, chopped cherry tomatoes, chopped cilantro, chopped avocado or guacamole, or any other desired toppings. Enjoy immediately!
Video
Notes
Note 1: Optional toppings: 1/4 cup finely chopped cilantro, chopped avocado or guacamole; 1 small Roma tomato or a handful of cherry tomatoes, chopped; and low-fat sour cream.
Note 2: You’ll need a large pan for this recipe since there is a lot of food that goes into this dish. I use a 12-inch skillet, and it’s the perfect size. A nonstick skillet works best so the rice doesn’t stick to the bottom and burn.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave until warmed through.
Nutrition
Serving: 1serving | Calories: 514kcal | Carbohydrates: 72g | Protein: 20g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 602mg | Potassium: 991mg | Fiber: 12g | Sugar: 8g | Vitamin A: 11996IU | Vitamin C: 49mg | Calcium: 290mg | Iron: 4mg