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.
Course:
Entree
Cuisine:
American, Mexican
Servings: 2 -3
Author: Alissa
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
Make the Sweet Potato Burrito Bowls
-
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.
Make the Raspberry Chipotle Sauce
-
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
-
Divide rice into bowls. Top with sweet potato mixture, raspberry chipotle sauce and avocado slices.