These Chipotle Sweet Potato Burrito Bowls are colorful and packed with flavors! They feature creamy sweet potatoes, hearty rice, and your favorite toppings like beans and salsa.
They’re fun to make and enjoy—perfect for a family dinner or a cozy night in. I love customizing mine with extra guacamole. Who can say no to guac? 🥑
Making these burrito bowls is super simple and can be done in under an hour. Plus, they’re a tasty way to get your veggies in without even trying!
Key Ingredients & Substitutions
Sweet Potatoes: Sweet potatoes are the star here! They provide a natural sweetness and creamy texture. If you don’t have sweet potatoes, butternut squash could be a great substitute. Just cut it into the same size cubes.
Quinoa or Brown Rice: Both grains work beautifully as a hearty base. Quinoa has more protein, but brown rice is a classic choice. You could also use cauliflower rice for a low-carb option!
Black Beans: Canned black beans are convenient, but you can cook your own from dry beans if you prefer. Pinto beans or kidney beans also work well if you want a different flavor.
Chipotle Sauce: For a dairy-free version, use vegan mayo. If you’re not concerned about dairy, sour cream is a classic choice. You can also flavor Greek yogurt with lime juice and chipotle for a healthier twist.
How Do You Make Perfectly Roasted Sweet Potatoes?
Roasting sweet potatoes until they are tender and slightly crisp requires just a few key steps. Start by evenly dicing your sweet potatoes to ensure they roast evenly.
- Preheat oven to 425°F (220°C) for a nice hot roast.
- Coat the sweet potatoes evenly in olive oil and spices. This adds flavor and helps with crisping.
- Spread them out on the baking sheet. Avoid crowding them; this will promote even cooking and browning.
- Stir halfway through roasting to ensure all sides get that beautiful crisp.
With a little patience, you’ll achieve perfectly roasted sweet potatoes every time!
Chipotle Sweet Potato Burrito Bowls
Ingredients You’ll Need:
For the Burrito Bowls:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup quinoa or brown rice, cooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 ripe avocado, diced
- 1/4 cup finely chopped red onion
- 1-2 jalapeño slices, thinly sliced (optional)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
For the Chipotle Sauce:
- 1/4 cup vegan mayo or sour cream
- 1-2 teaspoons adobo sauce from chipotle peppers (or more to taste)
- 1/2 teaspoon lime juice
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 25-30 minutes for roasting the sweet potatoes. So, you’ll spend about 40 minutes total from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). This will ensure your sweet potatoes get nice and crispy while they roast. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Prepare the Sweet Potatoes:
In a large bowl, toss the diced sweet potatoes with olive oil, chipotle chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Make sure all the pieces are well-coated with the spices and oil for the best flavor!
3. Roast the Sweet Potatoes:
Spread the sweet potatoes evenly on the prepared baking sheet. Keep them in a single layer so they roast properly. Bake for 25-30 minutes, making sure to stir them halfway through cooking. You’re looking for them to be tender and slightly crisp at the edges.
4. Make the Chipotle Sauce:
While the sweet potatoes are roasting, mix together the vegan mayo (or sour cream), adobo sauce, lime juice, and a pinch of salt in a small bowl. Give it a taste and adjust the seasoning if needed. This sauce will add a creamy kick to your bowls!
5. Cook the Grains:
Meanwhile, cook your quinoa or brown rice according to package instructions. Keep it warm until you are ready to assemble the bowls.
6. Warm the Black Beans:
If you’d like, take a moment to warm the black beans on the stove or in the microwave for a cozy touch.
7. Assemble the Burrito Bowls:
Now it’s time to build your burrito bowls! Start with a scoop of quinoa or brown rice as the base. Add a generous portion of black beans and the roasted sweet potatoes on top.
8. Add Your Favorite Toppings:
Next, sprinkle on diced avocado, chopped red onion, and jalapeño slices if you want some spice. Finally, drizzle the chipotle sauce over the top to finish it off.
9. Garnish and Serve:
Garnish with fresh cilantro and serve with lime wedges on the side for that zesty squeeze! Dig into your colorful and flavorful Chipotle Sweet Potato Burrito Bowls.
Enjoy your smoky, creamy, flavorful bowls that are sure to please! 🌟
Can I Use Different Types of Beans?
Absolutely! While black beans work great, you can substitute them with pinto beans, kidney beans, or even chickpeas depending on your preference. Just make sure to drain and rinse them if using canned beans!
How Do I Make this Recipe Spicier?
If you want to kick up the heat, consider adding more chipotle chili powder to the sweet potatoes or using spicier jalapeños. You could also serve the bowl with your favorite hot sauce on the side for extra spice!
Can I Prep This Ahead of Time?
Yes! You can roast the sweet potatoes and prepare the chipotle sauce up to 2 days in advance. Store them in airtight containers in the fridge. Just reheat the sweet potatoes before assembling your bowls for the best flavor and texture.
How Do I Store Leftover Burrito Bowls?
Store any leftover burrito bowls in an airtight container in the refrigerator for up to 3 days. It’s best to keep the avocado separate and add it fresh when ready to serve! Reheat in the microwave or on the stove until warmed through.
