Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- Salt and pepper, to taste
- 1 cup cooked brown rice
- 1 can black beans, drained and rinsed
- 1 avocado, sliced
- 1/4 cup pickled red onions
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/4 cup crumbled feta cheese (optional)
If you’re missing an ingredient, don’t worry. Swap the black beans with chickpeas, or use white rice if that’s what’s in your cupboard. Cooking is about adapting, after all.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cubed sweet potatoes with olive oil, cumin, smoked paprika, cayenne pepper, salt, and pepper. Spread them out on the prepared baking sheet in a single layer.
- Roast the sweet potatoes in the oven for 25-30 minutes, or until they are tender and caramelized, stirring halfway through to ensure even cooking.
- While the sweet potatoes are roasting, prepare the other ingredients: slice the avocado, rinse the black beans, and chop the cilantro.
- Once the sweet potatoes are done, assemble your burrito bowls. Start with a base of brown rice, then add the roasted sweet potatoes, black beans, sliced avocado, and pickled red onions.
- Top with crumbled feta cheese, if using, and a generous sprinkle of fresh cilantro. Serve with lime wedges on the side for a burst of citrusy brightness.
Remember, cooking is like storytelling—a little improvisation makes it personal. Don’t stress if it’s not perfect; it’s the love you put in that counts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Roasted Sweet Potato Burrito Bowl, recipe, cooking, food