Sweet Potato & Black Bean Burrito Bowls
Sweet Potato & Black Bean Burrito Bowls
Prep 10 min | Cook 15 min | Total 25 min
Vibrant and nutritious burrito bowls featuring roasted sweet potatoes and protein-rich black beans — filling without weighing you down.
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What You’ll Need
1 large sweet potato
1 cup cooked black beans
1 red bell pepper
1 small red onion
1 avocado
1 lime (juice)
1 tsp smoked paprika
1 tsp ground cumin
1 tbsp olive oil
Salt and pepper to taste
Fresh cilantro for garnish
Blades to Use:
Use these specific blade attachments with your VanChop Vegetable Chopper to prep the vegetables quickly and evenly.
DICING BLADE
SLICING BLADE
Chopper Prep Tip
Use dicing blade to dice sweet potato and red bell pepper. Use slicing blade to thinly slice red onion.
Instructions
Step 1
Preheat oven to 200°C (400°F). Toss diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 15 minutes until tender.
Step 2
While sweet potatoes roast, prep red bell pepper and red onion using the vegetable chopper.
Step 3
Assemble bowls with roasted sweet potato, black beans, diced bell pepper, and sliced onion.
Step 4
Top with sliced avocado, fresh cilantro, and a squeeze of lime juice. Serve immediately or pack for meal prep.
For Extra Bite!
Add a dollop of Greek yogurt or shredded cheese for richness. Swap black beans for pinto beans for a different flavor.
Nutrition (Per Serving)
Calories: 350
Protein: 12g
Carbohydrates: 50g
Fat: 10g
Fiber: 11g
Sugar: 8g
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