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.
Black Bean Sweet Potato Burrito Bowls with Raspberry Chipotle Sauce
Ingredients
For the Sweet Potato Burrito Bowls
- 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
For the Raspberry Chipotle Sauce
- 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
For Serving
- 2 cups cooked rice
- ½ avocado sliced
Instructions
Make the Sweet Potato Burrito Bowls
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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.
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Remove from oven and add beans, cilantro and lime juice. Flip a few times to distrbute. Season with additional salt and pepper if needed.
Make the Raspberry Chipotle Sauce
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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.
Serve
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Divide rice into bowls. Top with sweet potato mixture, raspberry chipotle sauce and avocado slices.
Recipe Notes
Raspberry Chipotle Sauce adapted from With Salt and Wit.
This looks so delicious! And great spin on the sauce...we love Mexican too and I can only imagine how delicious this is with sweet potatoes and black beans!
Thanks Meg! I LOVED the raspberry chiptle sauce...what an awesome idea! Thank you for the inspiration. :)
What is it about chipotle and berries? So unlikely, and yet WONDERFUL together! These looks like the heartiest of burrito bowls, yummy!
Agreed! I just love the combination of sweet + spicy + smoky!
Wow this looks soooo amazing. I would never have thought of using raspberries.... and if I hadn't of seen you doing it here... I would have never of tried it!
Made it. Will make it again. Great combination of flavors.
Glad you enjoyed it!
I just made you black bean burrito bowl with raspberry sauce and it was delicious! I'm basically a fat free vegan so I roasted the potatoes and onion without oil. I also reduced the maple syrup to just 1 tablespoon and it had a wonderful subtle sweet, Chipotle flavor. I served it with flour tortilla and your avocado sauce recipe for my husband. He told me it was a keeper. We are new to fat free whole food vegan eating so I'm just starting to build up a menu of dishes we really enjoy and yours made the cut! Thanks very much. An absolutlyou great flavor combination, and so easy to make.
Glad you enjoyed this! And I'm glad to hear the fat-free modifications worked out! I'm sure a lot of other people could use those suggestions. :) Thanks Mim!
I made this tonight as a newbie cook and newbie vegan. I'm happy to say I mostly succeeded but the onion definetly burnt during this process and I couldn't find the pepper stuff in my local grocery store so I improvised and used chili poweder. The raspberry sauce turned out amazing as did the dish itself. I will try to alter it a bit next time so my onions don't burn but otherwise I'm very excited to make this again! Thanks!
Yay! I'm glad you enjoyed it! Thanks so much for letting me know. :)
I make this at least once a week in some form or another. I add a little smoked paprika to the sweet potato mixture before baking too. Such an amazing recipe! Thankyou!
I'm so glad you're enjoying this! Smoked paprika sounds like a delicious addition!
I have never heard of chipotle peppers before. Do you maybe know what kind of pepper I can get in the Netherlands to use for this recipe? I was also wondering if you could save this in the fridge for the next day. I will make it soon and will share the result!
Hi Jennifer! Chipotle peppers are hot and smoky, so you might be able to substitute a mix of hot sauce or cayenne pepper and smoked paprika. I'm not sure of the amounts, so just add them to taste. And it reheats well, so I think you could definitely make it a day ahead. :)
If you're in Amsterdam, I went to an American/latin american grocery once that had a lot of hard to find ingredients. I don't remember if I found chipotle in adobo but it might be worth a try. Chipotle is delicious and worth searching for!
I made the sauce with mango!
Awesome idea!!
I definitely should've read the yield on this before buying just one pack of raspberries. I made this sauce for a similar meal to last us the week (two people). I had to run out yesterday and buy more berries and make the sauce. The second go-around I added more water and some lime juice because I had a lime sitting around with no purpose. I also blended it after the frozen raspberries had thawed in the pan a little. I'm not a huge fan of the chunky-seedy texture and I found it cumbersome to keep smushing the berries. Great recipe though! Simple and to-the-point and it's packed with delicious flavor. If I post my variation on my blog I'll for sure link back to you as the original source. (Though IF I post it it probably won't be for a while.)
I'm glad you enjoyed it, and I'd love to see your variation on your blog!
I use steamfresh sweet taters and cook in skillet. What a time saver! Love your recipes! Please keep em comin!!
Alissa, this is another amazing recipe. So tasty and the sweet and hot flavors really play well off of each other. Thanks so much!