Savory black beans and garlic roasted sweet potatoes are dressed in lime juice and fresh cilantro and served with spicy raspberry chipotle sauce in these sweet & savory vegan sweet potato burrito bowls.
I don’t think I’ve ever met a person who didn’t like Mexican food. That’s good news because (1) I’ve got a lot of Mexican food posts to share in the coming weeks, and (2) Mexican food is cool. How could you not like it?
As for the authenticity of my Mexican food…eh, not sure about that. Have I met a person who didn’t like Mexican fusion food? Not sure. That doesn’t come up as often in conversation, though it does come up more often since I started a food blog, and I think it’s a safe bet that the general consensus is yay on any food that’s tangentially Mexican.
Are burrito bowls authentic? I don’t know. I lived in southern California for six years and never came across one. As far as I know they were invented by modern Mexican fast food chains, which leads me to belive the answer is no, these are not very authentic. I don’t really care though. Tasty is good enough for me.
The flavors in this one might sound familiar. I’m a big fan of the sweet potato, black bean, chipotle mish mosh and this won’t be the last time I use it. What is new is raspberry. I can’t take credit for that. I got the idea here and I knew right away that raspberry chipotle sauce had a place in my life. Right with my favorite Mexican fusion ingredients of black beans and sweet potatoes is just where it belongs, however, this stuff was so good, I can’t say with any certainty that it won’t end up on sandwiches, salads, ice cream…time will tell.
- 1 medium sweet potato, cut into 1 inch cubes
- ½ medium red onion, sliced into strips
- 1 garlic clove, minced
- 1 tbsp. olive oil
- 1 tsp. ground cumin
- ¼ tsp. salt (or to taste)
- ¼ tsp. pepper (or to taste)
- 1 cup cooked or canned black beans, drained and rinsed
- ¼ cup finely chopped fresh cilantro
- 1 tbsp. lime juice
- 6 oz. raspberries (fresh or frozen)
- 1-2 chipotle peppers in adobo sauce, finely chopped
- 1 garlic clove, minced
- 2 tbsp. maple syrup
- 2 tbsp. water
- 2 cups cooked rice
- ½ avocado, sliced
- Preheat oven to 400°. Toss sweet potato, onion, garlic, olive oil, cumin, salt and pepper together in roasting pan or oven-safe skillet. Bake until sweet potatoes are tender and lightly browned, about 30-35 minutes, flipping once or twice during baking.
- Remove from oven and add beans, cilantro and lime juice. Flip a few times to distrbute. Season with additional salt and pepper if needed.
- Place all ingredients into medium saucepan and stir a few times. Place over medium heat and bring to a simmer. Lower heat and allow to simmer 15 minutes, stirring and breaking up any large chunks of berries with a spoon, until mixture is thick and syrupy. Add a few more tablespoons of water if mixure becomes too thick.
- Divide rice into bowls. Top with sweet potato mixture, raspberry chipotle sauce and avocado slices.