Sweet Potato Burrito Bowl

You can make these burrito bowls ahead of time and put them in a microwave-safe container. Just leave off the lettuce, yogurt and tomato. Reheat the bowl and then add the cold toppings. This makes a great hot lunch at the office!

Prep Time: 15 minutes

Cook Time: 1 hour

Nutrition Facts

Serving Size: 1 bowl

  • Calories 345
  • Carbohydrate 59 g
  • Protein 17 g
  • Fat 7.0 g
  • Saturated Fat 2.4 g
  • Sugars 13 g
  • Dietary Fiber 12 g
  • Cholesterol 10 mg
  • Sodium 590 mg
  • Potassium 1075 mg

This Recipe Serves 4

Ingredients

cooking spray
2 small-to-medium sweet potatoes (final cooked weight of flesh is 12 oz)
1 cup instant brown rice such as Minute Instant
2 tsp olive oil
1 small onion, small dice (about ¾ cup)
2 cloves garlic, minced or grated
1 (15.5 oz) can black beans, drained and rinsed
1 cup salsa
1/2 cup shredded 2% Mexican-style cheese
2 cups shredded lettuce
1/4 cup nonfat, plain Greek yogurt
1 cup diced tomatoes

Instructions

  1. Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Scrub and dry the potatoes and place them on the baking sheet. Bake the potatoes 45 minutes-1 hour until very tender.
  2. While the potatoes are cooking, cook the instant brown rice according to the package directions. Set the cooked rice aside but keep warm.
  3. Add the olive oil to a nonstick pan over medium heat. Add the onions and garlic and sauté 5 minutes or until the onions start to soften.
  4. Add the beans and salsa, and simmer to heat the beans through. Set the bean and salsa mixture aside but keep warm.
  5. When the potatoes are done cooking, let them cool slightly, then peel and large dice the cooked potato.
  6. To build one burrito bowl, add 1/2 cup cooked rice to the bottom of the bowl. Top with 1/4 of sweet potatoes. Top with 1/2 cup bean and salsa mixture, then top with 2 Tbsp cheese.
  7. To serve, top with 1/2 cup shredded lettuce, 1 Tbsp Greek yogurt and 1/4 cup tomatoes.
  8. Repeat the process for the remaining three bowls.

MAKE IT GLUTEN-FREE: Ensure all ingredients are gluten-free and this dish can be gluten-free.

Choices/Exchanges: 3 Starch, 2 Nonstarchy Vegetable, 1 Lean Protein, 1/2 Fat

Photo: Sweet Potato Burrito Bowls. PNC Photography: Photographer: Peter Papoulakos.

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