Black Bean Sweet Potato Burrito Bowls with Raspberry Chipotle Sauce
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.
Servings: 2 -3
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
- 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.
Notes
Raspberry Chipotle Sauce adapted from With Salt and Wit.