Sweet Potato Burrito Bowl
Vegan and gluten-free sweet potato, black bean, and pineapple bowls with a chipotle sauce.
Servings 4 servings
Ingredients
Sweet Potatoes
- 2 large sweet potatoes diced
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Rice
- 1 cup rice
Pico De Gallo
- 1 pound ripe red tomatoes chopped
- 1 medium jalapeño seeds removed, finely chopped
- 1 garlic clove finely minced
- 2 limes juiced
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro or parsley finely chopped
Chipotle Sauce
- 1/2 cup yogurt or 1/3 cup water &1/4 cup tahini
- 1 chipotle in adobo sauce
- 2 teaspoons adobo sauce
- 1 small clove of garlic
- 2 limes juiced
- 1/2 teaspoon salt
Fillings
- 1/2 pineapple sliced into planks
- 1 can black beans drained and rinsed
- 1 can fire-roasted sweet corn drained
- 2 large avocados sliced
Instructions
-
Preheat the oven to 400F and line a large baking sheet with parchment paper.
-
In a large bowl, toss together the sweet potatoes, chili powder, 1 teaspoon salt, pepper, and 2 tablespoons olive oil. Spread out on baking sheet. Bake for 40 minutes, tossing halfway through.
-
Cook rice according to package directions.
-
To make the Pico, toss together the tomatoes, jalapeno, garlic, lime juice, 1/2 teaspoon salt, and herbs together in a mixing bowl. Allow to marinate for at least 10 minutes.
-
In a high-speed blender or food processor, make the Chipotle Tahini. Blend together the olive oil, water, tahini, chipotles, garlic, lime juice, and salt. Process until smooth.
-
In a large skillet over medium-high heat, cook the pineapple for 6 minutes, tossing halfway through, remove. Heat the corn and the beans in the same skillet.
-
To assemble the bowls, divide rice mixture into 4 bowls. Top with sweet potatoes, pico, corn, black beans, pineapple, and avocado. Serve immediately, drizzled with chipotle sauce.
