Vegan Burrito Bowl with Sweet Potato Rice
Ingredients
For the bowl
-
1
teaspoon
extra virgin olive oil
-
½
red onion
chopped
-
1
bell pepper
chopped
-
1
clove
garlic, minced
-
1.5
pounds
sweet potato, peeled and cut into 1-inch cubes
-
1
teaspoon
salt
-
1
teaspoon
chili powder
-
¾
teaspoon
ground cumin
-
1.5
cups
cooked black beans or 1 can drained and rinsed
Optional Toppings
-
to taste
freshly chopped tomatoes
-
to taste
diced red onion
-
to taste
fresh cilantro
-
to taste
sliced avocado
Instructions
- Heat the oil in a large skillet over medium heat and sauté the onion, pepper, and garlic for about 5 minutes until softened.
- Process the sweet potato chunks in a food processor to create a rice-like texture.
- Add the riced sweet potato to the skillet along with salt, chili powder, cumin, beans, and a splash of water.
- Cover the skillet and cook until the sweet potato rice is tender, approximately 8 minutes.
- Adjust seasoning to taste and serve warm, topped with optional toppings as desired.
Nutrition Facts (estimated)
Servings
2
Calories
640
Total fat
14g
Total carbohydrates
115g
Total protein
19g
Sodium
1366mg
Cholesterol
0mg
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