Prep Time: 15 mins Total Time: 30 –45 mins Serves: 4
Ingredients: Adapted from howsweeteats.com
CHIPOTLE ROASTED SWEET POTATOES
2 sweet potatoes chopped
3 tablespoons olive oil
1 teaspoon chipotle seasoning or smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder or 1 clove garlic, minced finely
FOR THE BURRITO BOWLS:
corn salsa or salad (look in salads category for Mexican Corn Salad recipe)
pinto/red kidney beans
black beans
Cooked quinoa
Chopped cilantro
Sliced cherry tomatoes or fresh tomato salsa (Pico de Gallo recipe in Sides category)
Avocado slices
Crumbled queso fresco cheese
Cilantro Lime Rice (look in the Sides category for that recipe)
CHIPOTLE ROASTED SWEET POTATOES
Preheat the oven to 425 degrees F. Place the sweet potatoes in a baking dish or on a baking sheet in a single layer. I like to chop my sweet potatoes a bit larger here – like 1 1/2 to 2-inch chunks. If you chop yours smaller, make sure to roast for a shorter period of time.
Drizzle the potatoes with the olive oil, then sprinkle with chipotle seasoning or smoked paprika, salt, pepper and garlic powder or fresh garlic. Toss and stir so all the pieces are coated. Roasted the potatoes for 20 minutes. Remove the dish from the oven and gently flip the potatoes, roasting again for 20 minutes. The potatoes should be tender and charred in some places.
BURRITO BOWLS
Assemble the burrito bowls with rice or quinoa on the bottom. Top with the sweet potatoes, black beans or pinto/red kidney beans, corn salad, tomatoes or tomato salsa, guacamole, radish and cheese.