Healthy Sweet Potato Burrito Bowl

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A colorful celebration in a bowl, the Healthy Sweet Potato Burrito Bowl brings together the hearty comfort of roasted sweet potatoes with the freshness of vibrant veggies and zesty guacamole. This plant-based meal is not only visually stunning but also packed with flavor and nutrients. Each bite combines earthy roasted cubes, creamy avocado, and bursts of sweet corn for a satisfying, wholesome experience.

Whether you’re looking for a quick lunch, a light dinner, or a delicious meal-prep option, this burrito bowl delivers. It’s a great choice for anyone wanting to enjoy a balanced, clean-eating meal that doesn’t skimp on taste. Packed with fiber, healthy fats, and plant protein, it’s a go-to for both vegetarians and anyone who loves bold, colorful food.

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Ingredients for this Healthy Sweet Potato Burrito Bowl

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp salt
• 1 cup cooked black beans (drained and rinsed if canned)
• 1 cup corn kernels (fresh, frozen or canned)
• 1 cup chopped romaine or mixed greens
• ½ cup diced tomatoes
• ¼ cup chopped cilantro
• ½ cup guacamole (homemade or store-bought)
• Lime wedges, for serving (optional)

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Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, and salt until evenly coated. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until the edges are caramelized and crisp.

Step 2: Prepare the Other Ingredients

While the sweet potatoes are roasting, get your other components ready. If using canned black beans and corn, drain and rinse them. Dice the tomatoes and chop the cilantro and greens. If you’re making guacamole from scratch, now’s the time to mash those avocados with a pinch of salt and lime juice.

Step 3: Assemble the Bowl

Start with a generous layer of greens as your base. Add the roasted sweet potatoes, black beans, corn, diced tomatoes, and chopped cilantro in neat sections around the bowl. Place a scoop of guacamole in the center for that creamy, luscious bite.

Step 4: Serve and Enjoy

Add a squeeze of lime over the top for a pop of brightness. You can also sprinkle on a bit more salt or a dash of hot sauce if you like a little kick. Serve immediately while the sweet potatoes are still warm for the best flavor contrast.

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Frequently Asked Questions

What can I substitute for sweet potatoes?

You can use roasted butternut squash, carrots, or even crispy tofu if you prefer a different base.

Is this recipe vegan?

Yes, this burrito bowl is completely vegan and gluten-free as long as all ingredients are fresh and unprocessed.

Can I make this ahead of time?

Absolutely. Prepare all the components and store them separately. Assemble right before serving for the best texture and freshness.

What protein options can I add?

Grilled chicken, tofu, tempeh, or a fried egg can all work well if you’re looking to boost the protein.

How do I keep the guacamole green?

Press plastic wrap directly onto the surface or store it with the pit inside the container to help slow oxidation.

Can I add a grain base?

Definitely! Brown rice, quinoa, or cauliflower rice all make great additions to bulk up the bowl.

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