Sweet Potato Burrito Bowl

This sweet potato burrito bowl has tons of vegetables and some charred sweet potato. #sweetpotatoes #burritobowl #mexicanfood #lunchideas #mealprep

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 and some bowls of chickpea curry) 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).

1 year ago: delicious not gorgeous review 2017shiitake dun dan
2 years ago: broccoli gribiche | labor day weekend in socal
3 years ago: greek yogurt pasta with caramelized onionskimchi quinoa salad
4 years ago: ferry building and molly wizenberg | easy stovetop macaroni, peas, bacon and cheese a la jamie oliver (college edition)
5 years ago: butter mochi and custard mochi | nanaimo bars

This sweet burrito bowl is topped with tons of condiments: sour cream, pico de gallo, guacamole (of course) and a charred ancho chili sauce. #sweetpotatoes #burritobowl #mexicanfood #lunchideas #mealprep

5 from 4 votes
This sweet potato burrito bowl has tons of vegetables and some charred sweet potato. #sweetpotatoes #burritobowl #mexicanfood #lunchideas #mealprep
Sweet Potato Burrito Bowl
Prep Time
45 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs 25 mins
This sweet potato burrito bowl has all the pico de gallo and guacamole you crave, along with tons of veggies and charred sweet potatoes.
Course: Lunch
Cuisine: Mexican
Keyword: avocado, beans, black beans, brown rice, burrito bowl, chili, guacamole, mexican food, mushrooms, pico de gallo, poblano, roasted tomatoes, sweet potatoes, swiss chard, vegetables, vegetarian, zucchini
Servings: 5 people
Calories: 688 kcal
  • 4 sweet potatoes scrubbed
  • 1 carton cremini mushrooms sliced
  • 1 bunch Swiss chard chopped
  • 4 zucchini sliced
Ancho Chili Sauce
  • 1 1/3 cups very hot water
  • 2 dried ancho chilies stemmed, seeded, torn into pieces
  • 2 large poblano chilies
  • 1/3 cup whipping cream
  • 1 tsp maple syrup
  • 2/3 tsp red wine vinegar
Pico De Gallo
  • 1 tomato diced
  • 2 T onion minced
  • 1/2 jalapeno de-seeded, minced
  • 1/4 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
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Ancho Chili Sauce
  1. Combine hot water and ancho chilies in medium bowl. Let stand until chilies soften, about 30 minutes. Drain, reserving soaking liquid.
  2. 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.
  3. Place everything in a blender. Puree until smooth, adding soaking liquid by tablespoonfuls if sauce is too thick. Season with salt and pepper.
Pico De Gallo
  1. Mix everything in a medium bowl and reserve for later.
  1. Mix everything in a medium bowl and reserve for later.
  1. Place rice in 5 bowls, then top with the black beans, zucchini, sweet potatoes, chard, mushrooms, pico de gallo, guacamole and sour cream.
Recipe Notes

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!

8 Replies to “Sweet Potato Burrito Bowl”

  1. That looks amazing! Love all the colors and flavors! Happy New Year Heather!! xo5 stars

    1. yes – all the color i can get during winter!

  2. 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!5 stars

    1. sweet potato is so good, even sans bowl! roasted some this weekend and was just eating pieces like candy.

  3. 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:)5 stars

    1. thanks maria! hope 2019 is going well for you too (:

  4. 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.5 stars

    1. 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)!

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