this charred sweet potato burrito bowl is the perfect way to start meal prepping this year and get your guac fix in!
happy 2019! i have a few goals in mind for the coming year:
- volunteer 50 hours in 2019
- i hovered around 25 hours last year between the time i spent as an assistant coach for a rec softball team and the one afternoon i volunteered at a farmers market. trying to double that this year!
- diversify my typical weight lifting/cardio machine routine, and go to more yoga/dance classes
- random acts of kindness. i'm borrowing a book of community building ideas that my brother was gifted for christmas and using a randomizer to help inspire me.
- get rid of blog consistency
- i know CONSISTENCY IS KEY is blogging lesson #1, but honestly, the blog becomes a to do when that's the case. i'm not trying to build a business (or even a side hustle), so i'm shedding this + trying to be more intentional about the time i spend blogging
- eat more veggies.
this last one isn't too bad. i already love veggies and end up snacking a ton when there's no vegetables (or fruit) around. i mostly ate pot-sized salads (and poke, sprinkled in with some rice bowls) last year, and i really want to get back to that mentality.
so, this charred sweet potato burrito bowl inspired by the version at blanco tacos in san diego, with a healthy heaping of guac on the side (also: people, can you stop saying that you know you'll have made it when you can freely order guac on the side even if it's extra? it's getting old).
the sweet potato gets charred, so you have crispy, smoky potato skin and sweet, creamy potato. it's balanced by the spicy ancho chili sauce. the mushrooms, chard and zucchini aren't necessary per se, but they help round out the bowl (and my goal is more veggies anyways).
and if you're in the mood for more sweet potatoes, how about this sweet potato and swiss chard gratin?
- 4 sweet potatoes scrubbed
- 1 carton cremini mushrooms sliced
- 1 bunch Swiss chard chopped
- 4 zucchini sliced
- 1 ⅓ cups very hot water
- 2 dried ancho chilies stemmed, seeded, torn into pieces
- 2 large poblano chilies
- ⅓ cup whipping cream
- 1 teaspoon maple syrup
- ⅔ teaspoon red wine vinegar
- 1 tomato diced
- 2 T onion minced
- ½ jalapeno de-seeded, minced
- ¼ cup cilantro
- lemon juice to taste
- 1 avocado cubed
- 1 T onion minced
- 1 clove garlic
- lemon juice to taste
- 1 can black beans rinsed
- 2 cups cooked brown rice
- sour cream or yogurt
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Pierce the skin of the sweet potato all over (you can use a fork, but I find that a paring knife is easier). Rub with oil and sprinkle with salt, then roast in one layer in a baking pan at 400F for 30-45 minutes, depending on how large your sweet potatoes are. The outer potato should be fork-tender, but don’t worry if it’s not tender all the way through (it’ll cook more when you broil them).
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Broil the potatoes for 25-30 minutes, flipping every 10 minutes, or until the skin is charred all around. Let rest until cool enough to handle, then slice.
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In a medium skillet, heat some oil over medium-high heat. Add the mushrooms, and cook until browned and any liquid that the mushrooms have released evaporates, 15-20 minutes. Remove the mushrooms from the skillet and reserve for later.
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Place the skillet back over medium heat, and heat some oil. Add the Swiss chard and cook until wilted, 10-15 minutes. Remove the chard from the skillet and reserve for later.
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Place the skillet back over medium heat, and heat some oil. Add the zucchini and cook until fork-tender, 10-15 minutes. Remove the zucchini from the skillet and reserve for later.
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Combine hot water and ancho chilies in medium bowl. Let stand until chilies soften, about 30 minutes. Drain, reserving soaking liquid.
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Meanwhile, char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop chilies.
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Place everything in a blender. Puree until smooth, adding soaking liquid by tablespoonfuls if sauce is too thick. Season with salt and pepper.
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Mix everything in a medium bowl and reserve for later.
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Mix everything in a medium bowl and reserve for later.
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Place rice in 5 bowls, then top with the black beans, zucchini, sweet potatoes, chard, mushrooms, pico de gallo, guacamole and sour cream.
Ancho chili sauce from Bon Appetit.
If you can, I'd recommend charring the sweet potatoes right before serving; otherwise, the skin loses its crispness if you let it sit too long. Still tasty when the potato skin isn't crispy, though!
Feel free to cut down on the variety of vegetables used, or use storebought salsa/pico de gallo and guacamole if you're running low on time and energy. You can also add cheese, tortilla chips, or whatever else you'd like to this bowl!
Kim R Lange says
That looks amazing! Love all the colors and flavors! Happy New Year Heather!! xo
Heather says
yes - all the color i can get during winter!
Laura says
Heather - you know I always love a bowl, especially with a sweet potato! I love your ancho sauce too! Thanks for the inspiration of the recipe and your goals for the year - good luck!
Heather says
sweet potato is so good, even sans bowl! roasted some this weekend and was just eating pieces like candy.
Maria | kitchenathoskins says
This bowl screams my name!!! Loving all the flavors and colors, can't get any healthier than this. Best wishes for the new year Heather:)
Heather says
thanks maria! hope 2019 is going well for you too (:
Mary says
Hi Heather! Happy New Years My Friend. I’m all about this sweet potato burrito bowl, I could eat it all day, every day, the guacamole makes my heart and tastebuds happy. I’m loving all of your goals. I’m hoping to do yoga a few times a week this year, well at least a few times a month lol.
Heather says
guac makes the world go round (: here's to more yoga this year (even though i think i've only gone once so far lol)!