It’s been a busy season speaking and attending trade shows so far this Fall, but as a Celiac, it’s hard to always go out to eat or rely on convenience for a quick and easy meal.
That’s when I turn to one-skillet meals!
This sweet potato burrito bowl recipe was created by my friend over at Chelsea’s Messy Apron, and provides a power-packed meal of deliciousness.
What’s great about this recipe is the versatility. I’ve included Chelsea’s recommended veggies to throw in this pot, but really you could add anything like:
- broccoli
- brussel sprouts
- cauliflower
- pumpkin
- jalapeno pepper
- and more!
What veggies are you going to add into your burrito bowl?
One-Skillet Sweet Potato Burrito Bowls
Prep time:
Cook time:
Total time:
Serves: 6 - 8
Recipe modified from Chelseas Messy Apron
Ingredients
- 1 pound (heaping 2 cups) sweet potatoes
- 3 tablespoons olive oil, separated
- 1 cup chopped sweet bell peppers (I used miniature assorted red, yellow, and orange)
- 1 cup white rice
- 1 can (14.5 ounces) petite diced tomatoes
- 1 can (15.25 ounces) black beans
- 1 cup frozen corn
- ½ teaspoon minced garlic
- ½ teaspoon chili powder
- 1 teaspoon cumin
- 2 cups vegetable or chicken broth (vegetable for a vegetarian meal)
- 2 tablespoons fresh lime juice, optional
- 1 and ½ cup shredded cheddar cheese
- Sour cream, for topping
- Optional: chopped cilantro, chopped avocado or guacamole, 1 small roma tomato, chopped
Instructions
- Peel the sweet potatoes and chop into small pieces (refer to picture for size).
- In a large skillet over medium high heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don't like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 68 minutes. (I added mine in with the black beans, corn, and spices)
- Saute the sweet potatoes for 8 - 10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
- Cook, stirring constantly for 23 minutes at medium heat.
- Add in the undrained diced tomatoes, drained & rinsed black beans, frozen corn, minced garlic, chili powder, cumin, and vegetable or chicken broth. Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
- Cover the skillet with a lid and allow to simmer for 10 - 15 minutes or until all the liquid is drained and the rice is cooked through.
- Remove the lid and stir in the lime juice. Top with the shredded cheddar cheese and then cover the pot with the skillet for 12 minutes to allow the cheese to melt.
- Top your burrito bowls with sour cream (I used fat free), a chopped tomato, chopped cilantro, chopped avocado or guacamole, or any other desired toppings.
- Enjoy immediately.
Nutrition Information
Serving size: 1½ cups Calories: 302 Fat: 8.1g Saturated fat: 1.3g Carbohydrates: 52.3g Sugar: 2.1g Sodium: 267mg Fiber: 4.5g Protein: 5.9g Cholesterol: 0mg
Photo Credit: Chelsea’s Messy Apron