Southwestern Burrito Bowl

Southwestern Burrito Bowl

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  • 2 cups sweet potatoes, peeled and cut into 1/2” cubes
  • 1 large red onion, diced
  • 1 tablespoon extra-virgin olive oil
  • 2 c. cooked white rice
  • 1 cup of black beans
  • 1 cup corn (canned or fresh)
  • 1 plum tomato, chopped
  • 1 avocado, sliced


  1. Make Cilantro-Lime Vinaigrette: Pour all ingredients into a blender and mix for 30 to 45 seconds or until thoroughly combined. Set aside. Preheat oven to 425°.
  2. On a large baking sheet, place sweet potatoes and onions. Toss with oil and chili powder. Bake 23 to 25 minutes, or until sweet potatoes are tender.
  3. Assemble burrito bowl: Fill each bowl with white rice, black beans, corn, tomato, roasted sweet potato and onion, and avocado slices. Drizzle with vinaigrette and garnish with extra cilantro and lime, if desired.


Oxalate: 25mg   Calcium: 61mg   Added Sugar: 0g