Grilled Sweet Potato & Black Bean Burrito Bowls
Ingredients
Cumin Garlic Drizzle
-
1
small
jalapeño, seeded
-
1
clove
garlic, peeled
-
2½
tsp
ground cumin
-
juice of 2
limes
lime juice
-
1
tbsp
agave nectar or other liquid sweetener
-
to taste
sea salt and ground black pepper
-
¼
cup
neutral tasting oil (e.g., avocado oil)
-
big splash
water
Sweet Potato + Bowls
-
1
medium-large
sweet potato, cut into 1 inch chunks
-
2
cups
cooked black beans
-
¼
cup
small diced red onion
-
big handful
fresh cilantro leaves, divided
-
2
red bell peppers
red bell peppers, cut into large pieces
-
to serve
cups
cooked brown rice
-
1
ripe
avocado, diced
Instructions
- Blend all ingredients for the cumin garlic drizzle in an upright blender until smooth, then set aside.
- Cook rice if not already prepared.
- Boil sweet potato chunks in water until tender, about 10 minutes, then drain and let cool slightly.
- Mix black beans with cumin garlic drizzle, red onions, and most of the cilantro in a bowl, then season with salt and pepper.
- Preheat the grill to high and skewer the sweet potatoes and bell peppers, coating with drizzle.
- Grill the skewers for about 10-12 minutes until charred and softened.
- Assemble bowls by portioning rice, adding black beans, grilled vegetables, diced avocado, and extra drizzle and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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