Name: Hearty Sweet Potato and Black Bean Bowls
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cups cooked black beans; 1/2 cup store-bought cilantro lime dressing; 1/2 tsp chili powder; 1 tbsp extra virgin olive oil; 1 large sweet potato, diced; 1 cup long-grain brown rice; 1/2 tsp cumin; 1 avocado, sliced

Burrito Bowl

What ingredients do I need to make a Burrito Bowl?

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Enjoy a wholesome and balanced meal with these stellar plant-based bowls drenched in a tangy cilantro-lime dressing. Savor the ambrosial blend of tender sweet potatoes, nourishing brown rice, savory black beans, and creamy avocado in every bite.

Vegetarian

Mediterranean

Vegan

Gluten Free

Lactose Free

Beans & Legumes

gram

black beans

Salad Dressings

milliliter

salad dressing

Seasonings

chili powder

Oils

extra virgin olive oil

Fresh Vegetables

sweet potato

Grains & Rice

long grain brown rice

ground cumin

Fresh Fruit

avocado

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Selenium

Vitamin C

Vitamins

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Manganese

Beta-cryptoxanthin

Calories from Fat

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Hearty Sweet Potato and Black Bean Bowls

Produce

Condiment & Toppings

Baking Goods

Pasta, Sauces, Grain

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Line a baking sheet with parchment paper.

Place the diced sweet potato on the baking sheet.

Drizzle the sweet potatoes with extra virgin olive oil, cumin, and chili powder.

Bake for 25 to 30 minutes, or until tender.

While the sweet potatoes bake, prepare the long-grain brown rice according to the package instructions.

Once cooked, let the rice cool down and set aside 1 cup for the bowls.

Assemble the bowls by dividing the cooked rice, sweet potatoes, black beans, and sliced avocado evenly among 4 containers.

Drizzle each bowl with the store-bought cilantro lime dressing, or pack 4 small containers with the dressing separately.

Store the bowls in the fridge for up to 4-5 days.

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