Love making burrito bowls but want to spice up a bit? A few simple ingredients and you have yourself a healthy, delicious dinner. Roasted Chipotle Sweet Potato & Black Bean bowls are sure to be a recipe you will want to make again.
This recipe is inspired by sweet potato tacos I had made with a meal kit service Purple Carrot. I loved the chipotle seasoning it came with and immediately bought a jar, the smoky heat is perfect on sweet potatoes. Adding pineapple gives this great caramelized sweetness and then you top it off with ranch, I mean who doesn’t love ranch! Needless to say I have made those tacos again and evolved them into this sweet potato bowl recipe.
Using 10 simple ingredients this plant based recipe takes about 35 minutes to make. Cutting the sweet potatoes into smaller cubes insures less roast time. My other time saving trick is to buy the quick cook rice that takes only 15 minutes to cook or use a instapot/ rice cooker if you have one.
A burrito bowl favorite, black beans are used paired with some fresh cilantro for a quick plant based protein source. Do you need to cook canned black beans? The short answer is no but this bowl tastes much better if you heat them up and add the herbs and lime juice.
I hope you love this sweet potato & black bean bowl! It’s:
Hearty
Vibrant
Spicy
Flavorful
& Delicious!
This would be great meal prepped for an easier weeknight meal by cooking the rice, sweet potatoes and prepping the dressing in advance.
Top this bowl off with my creamy homemade oil-free Chipotle Ranch Dressing.
Roasted Chipotle Sweet Potato & Black Bean Bowls
Ingredients
- 1/2 cup dry brown rice quick cook
- 1 large sweet potato about 3 cups diced
- 2 tsp Italian seasoning
- 2 tsp chipotle spice
- 2 limes
- 1 cup diced pineapple
- 1 (15 oz) can black beans
- 1/4 cup fresh cilantro chopped
- 2 cups cole slaw blend veggies
- 1 tsp white wine vinegar
- Chipotle Ranch
Instructions
-
Heat oven to 450° F.
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Start cooking your quick cook brown rice per package instructions, this should take about 15-20 min.
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Dice your sweet potato in 1/2 inch cubes then toss with Italian seasoning, chipotle spice, and juice of 1/2 lime.
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Lay a parchment paper or silicone baking mat on baking sheet, spread the sweet potatoes evenly and bake 10-15 minutes or until brown.
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In a frying pan add a few tablespoons of water and cook pineapple on medium to medium high heat about 5-7 minutes until caramelized.
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Drain and rinse black beans.
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In a frying pan add beans, juice of 1/2 lime, 1/4 cup water and 3 tbsp of chopped cilantro cook 6-8 minutes until beans are heated.
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In a small bowl toss coleslaw veggies with juice of half a lime, vinegar and a pinch of salt & pepper.
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Assemble bowls and Drizzle with Chipotle Ranch.
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Garnish with remaining cilantro & serve with remaining lime wedges.
Recipe Notes
- For less spice only add 1 tsp chipotle on sweet potatoes
- Make sure to prepare Chipotle Ranch ahead of time at least 2 hours before wanting to eat (it needs time for the flavors to comingle)
- You can add 2 tsp of chipotle spice to a premade ranch for a quicker dressing option
Nutrition Info for 1 serving (1/2 of recipe not incld. dressing)
Calories: 676
Fat: 5g
Carbohydrates: 143g
Protein: 22g
Fiber: 19g
If you enjoyed this recipe try:
BBQ Pulled Jackfruit Bowl
Teriyaki Tempeh Poke Bowl
Kale Sweet Potato Quinoa Salad
Black Bean & Corn Lettuce Tacos
If you make this recipe I would love a comment below of how you liked it.
Don’t forget to Pin the recipe for later and share your photo with me on Instagram @emilyhappyhealthy .
Stay Happy & Healthy !
– Emily