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

Sweet Potato Burrito Bowl

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 Time 45 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 25 minutes
Servings 5 people
Calories 688 kcal

Ingredients

Vegetables

  • 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

Guacamole

  • 1 avocado cubed
  • 1 T onion minced
  • 1 clove garlic
  • lemon juice to taste

Assembly

  • 1 can black beans rinsed
  • 2 cups cooked brown rice
  • sour cream or yogurt

Instructions

Vegetables

  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.

Guacamole

  1. Mix everything in a medium bowl and reserve for later.

Assembly

  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!