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
Prep Time45minutes
Cook Time1hour40minutes
Total Time2hours25minutes
Servings5people
Calories688kcal
Ingredients
Vegetables
4sweet potatoesscrubbed
1cartoncremini mushroomssliced
1bunchSwiss chardchopped
4zucchinisliced
Ancho Chili Sauce
1 ⅓cupsvery hot water
2dried ancho chiliesstemmed, seeded, torn into pieces
2large poblano chilies
⅓cupwhipping cream
1teaspoonmaple syrup
⅔teaspoonred wine vinegar
Pico De Gallo
1tomatodiced
2Tonionminced
½jalapenode-seeded, minced
¼cupcilantro
lemon juice to taste
Guacamole
1avocadocubed
1Tonionminced
1clovegarlic
lemon juice to taste
Assembly
1canblack beansrinsed
2cupscooked brown rice
sour cream or yogurt
Instructions
Vegetables
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).
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.
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.
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.
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
Combine hot water and ancho chilies in medium bowl. Let stand until chilies soften, about 30 minutes. Drain, reserving soaking liquid.
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.
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
Mix everything in a medium bowl and reserve for later.
Guacamole
Mix everything in a medium bowl and reserve for later.
Assembly
Place rice in 5 bowls, then top with the black beans, zucchini, sweet potatoes, chard, mushrooms, pico de gallo, guacamole and sour cream.
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!