"This tasty rice bowl is filled with locally-grown, Canadian black beans, roasted sweet potato, red and yellow peppers, onions and drizzled with a creamy garlic and maple dressing! Most of the steps of this recipe can be prepared in advance and can easily be assembled on a busy weeknight. All the ingredients also make the best leftovers."
Black Bean and Roasted Sweet Potato Burrito Bowls
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Prep time 15mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 sweet potato, peeled, chopped into 1-1 1/2 inch pieces
- 3 tablespoons olive oil, divided
- 1 teaspoons cumin
- 1/2 teaspoon coriander
- Salt and freshly ground pepper, to taste
- 1 yellow pepper, seeded and sliced into strips
- 1 red pepper, seeded and sliced into strips
- 1/2 red onion, peeled and thinly sliced
- 2 cups black beans, drained and rinsed
- Juice from 1/2 a lime
- 2 cups cooked rice
Method
Step 1
Preheat the oven to 450 degrees F.
Step 2
On a lined baking sheet, add sweet potatoes. Dizzle with 2 tablespoons olive oil, add cumin, coriander, and season with salt and pepper. Toss to coat and roast in the oven for 15 minutes.
Step 3
Add peppers, and onions to a mixing bowl with the remaining oil. Toss to mix, set aside.
Step 4
Remove sweet potatoes from oven and toss to make sure they cook evenly. Add pepper and onions and return to oven for an additional 15 minutes.
Step 5
In a medium-sized pan add black beans, cook at medium heat. Add in lime juice and stir. Heat for about 5 minutes.
Step 6
To assemble the burrito bowl, start with 1/2 cup of cooked rice in each bowl, then add peppers, onions, sweet potatoes, and warmed black beans. Drizzle with creamy maple garlic sauce (optional), serve immediately.