Sweet Potato Black Bean Burrito Bowl with Chipotle Yogurt Sauce
These past few weeks I have been in a bit of a rut with my cooking. Since I am so busy during the week my brain defaults to the same recipes and I was starting to not enjoy my meals. I decided to challenge myself and mix up my recipes and I am so happy I did.
This sweet potato black bean burrito bowl is a perfect weeknight meal. It takes less than 30 minutes to make but you would never know it. I liked this meal so much I actually can't wait to eat my extras tomorrow.
This recipe makes a decent amount so it is a good meal prep option. It is also nutritionally complete and packed with healthy carbs proteins and fats. Satisfying without making you feel heavy and sluggish afterwards.
If you make this, let me know what you think in the comments!
Ingredients
This makes 3-4 servings.
Filling
- 1/2 onion - finely chopped
- 2 cloves garlic - minced
- 1 medium sweet potato - cubed
- 1/2 cup cilantro - finely chopped
- 1 can green chiles (can sub jalapeno or omit)
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 2 tbsp apple cider vinegar
- 2 tbsp tomato paste
- 1 tbsp maple syrup
- 1 can black beans
- 1 cup frozen corn
- salt/pepper to taste
Sauce
- 1/2 cup yogurt
- juice from 1 lime
- 1/2 chipotle pepper + 1 tsp sauce (from canned chipotle peppers in adobo sauce)
- 1 clove garlic
- 1 tbsp oil
- salt/pepper to taste
Optional sides
- rice
- avocado
Instructions
- Heat oil in a skillet over medium heat. Add onions and garlic, cook for 5 minutes. Add sweet potatoes and all ingredients except for beans and corn. Cover and cook for 10-15 minutes or until sweet potatoes have softened, moving around the potatoes occasionally to prevent burning.
- Add in corn and beans to the skillet. Cook for 5 more minutes. Remove from heat.
- In a blender or food processor blend together your sauce.
- Serve sweet potato mixture with sauce and whatever sides you want. I went with brown rice.