Black Bean and Sweet Potato Burrito Bowls
Reinvent your weeknight menu with Black Bean and Sweet Potato Burrito Bowls, an easy, plant-based recipe full of delicious flavors. Here, GOYA® Black Beans are the star ingredient, perfectly paired with corn and a citrusy marinade. Then it all goes into one bowl along with jasmine rice, roasted sweet potatoes, bell peppers, and avocado. A delicious and nutritious option that can be enjoyed right away or prepared ahead of time and refrigerated for 4 to 5 days. Enjoy!
Total Time
65m
Prep Time:15m
Yields:4 Servings
Ingredients
2 cups
3 lbs.
1 cup
1 cup
1 cup
3 tbsp.
2 tbsp.
2 tsp.
2 tbsp.
1 can
(15.5 oz.)
1 can
(15.5 oz.)
1 cup
1 tbsp.
2
¼ cup
2
Buy all ingredients to make this recipe from your local grocer:
What is this button?
You are now able to buy this recipe's ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Directions
Step 1
Cook rice according to package directions. Keep warm over low heat.
Step 2
Preheat oven to 400°F. Toss together sweet potatoes, onions, bell peppers, 1 tbsp. olive oil, 1 tbsp. Adobo and chili powder on a rimmed baking sheet. Bake, flipping vegetables halfway through, until tender and golden-brown, about 30-35 minutes.
Step 3
Meanwhile, in a large bowl, whisk remaining olive oil and lime juice together until combined. Add beans and corn and toss to coat. Season with Adobo, to taste. Marinate bean mixture at room temperature for at least 20 minutes.
Step 4
In a small bowl, whisk together sour cream, chipotle and remaining lime juice until combined. Season with Adobo, to taste.
Step 5
Divide rice among serving bowls. Top with vegetable mixture, black bean mixture and avocado. Drizzle with sour cream mixture and garnish with cilantro. Serve with lime wedges and enjoy.
Meal Prep Tip: When meal prepping, store food in an airtight container to keep your meal fresh. Meals can typically be stored in the refrigerator for up to 4 to 5 days. Label the container with the date for easy tracking!
Main Dish
Baked Salmon with Olive and Almonds
Main Dish
Cuban-Inspired Mojo Pork Roast
Main Dish
Citrus and Chile-Roasted Chicken
Main Dish
Roasted Turkey Breast with Chorizo
Main Dish
Seafood Fideuà
Meal Prep Tip: When meal prepping, store food in an airtight container to keep your meal fresh. Meals can typically be stored in the refrigerator for up to 4 to 5 days. Label the container with the date for easy tracking!
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Plan Your Weekly Menu Today
Discover easy plant-based recipes and prepare them in advance. Perfect to enjoy any day of the week, for lunch or dinner.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account0
0 Reviews
Black Bean and Sweet Potato Burrito Bowls
Prep Time 15m
Total time 65m
Yields: 4 Servings
Reinvent your weeknight menu with Black Bean and Sweet Potato Burrito Bowls, an easy, plant-based recipe full of delicious flavors. Here, GOYA® Black Beans are the star ingredient, perfectly paired with corn and a citrusy marinade. Then it all goes into one bowl along with jasmine rice, roasted sweet potatoes, bell peppers, and avocado. A delicious and nutritious option that can be enjoyed right away or prepared ahead of time and refrigerated for 4 to 5 days. Enjoy!
Ingredients
2 cups
3 lbs.
1 cup
1 cup
1 cup
3 tbsp.
2 tbsp.
2 tsp.
2 tbsp.
1 can (15.5 oz.)
1 can (15.5 oz.)
1 cup
1 tbsp.
2
¼ cup
2
Directions
Step 1
Cook rice according to package directions. Keep warm over low heat.
Step 2
Preheat oven to 400°F. Toss together sweet potatoes, onions, bell peppers, 1 tbsp. olive oil, 1 tbsp. Adobo and chili powder on a rimmed baking sheet. Bake, flipping vegetables halfway through, until tender and golden-brown, about 30-35 minutes.
Step 3
Meanwhile, in a large bowl, whisk remaining olive oil and lime juice together until combined. Add beans and corn and toss to coat. Season with Adobo, to taste. Marinate bean mixture at room temperature for at least 20 minutes.
Step 4
In a small bowl, whisk together sour cream, chipotle and remaining lime juice until combined. Season with Adobo, to taste.
Step 5
Divide rice among serving bowls. Top with vegetable mixture, black bean mixture and avocado. Drizzle with sour cream mixture and garnish with cilantro. Serve with lime wedges and enjoy.
