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One Skillet Sweet Potato Burrito Bowls Recipe

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3.9 from 65 reviews

  • Author: Ezabella
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

These One Skillet Sweet Potato Burrito Bowls are a quick and flavorful meal perfect for busy weeknights. Packed with sweet potatoes, black beans, rice, and a blend of spices, this hearty dish is cooked entirely in one pan, making cleanup a breeze. Topped with melted sharp Cheddar cheese and customizable toppings, it’s a comforting and satisfying bowl that combines sweet, spicy, and savory flavors in every bite.

Ingredients

Main Ingredients

  • 1 pound sweet potatoes (heaping 2 cups, cut into 1/2-inch cubes)
  • 3 tablespoons olive oil (divided)
  • 1 cup white rice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 1 (14.5-ounce) can petite fire-roasted diced tomatoes (undrained)
  • 1 (15.25-ounce) can black beans (drained & rinsed)
  • 1 cup frozen corn
  • 2 cups chicken broth (or vegetable broth for vegetarian option)
  • 1 cup thinly sliced mini bell peppers
  • 1 lime (optional, 2 tablespoons juice)
  • 1 1/2 cups shredded sharp Cheddar cheese

Toppings (optional)

  • Sour cream
  • Chopped cherry tomatoes
  • Fresh cilantro
  • Avocado or guacamole

Instructions

  1. Cook Sweet Potatoes: Peel and cut the sweet potatoes into 1/2-inch cubes. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, add the sweet potatoes. Cook, stirring occasionally, for 7 to 10 minutes until they are mostly tender and lightly browned.
  2. Cook Rice: Add the remaining 1 tablespoon of olive oil and the rice to the skillet. Cook, stirring constantly, for 2 to 3 minutes. Stir in the minced garlic, chili powder, cumin, and salt and pepper. Cook for an additional 30 seconds to 1 minute, stirring constantly, until fragrant.
  3. Add Other Ingredients: Stir in the undrained diced tomatoes, drained and rinsed black beans, frozen corn, broth, and thinly sliced mini bell peppers. Mix well and bring the mixture to a boil.
  4. Simmer: Reduce the heat to medium-low. Cover the pan and simmer for 10 to 15 minutes or until the rice is tender and the liquid is absorbed, checking occasionally and stirring as needed to prevent sticking.
  5. Add Cheese: Remove the lid and stir in the optional lime juice and fresh cilantro, if using. Sprinkle the shredded sharp Cheddar cheese evenly over the top. Cover again and let it cook for 1 to 2 minutes until the cheese melts, then gently stir the cheese into the mixture.
  6. Serve: Spoon the sweet potato burrito mixture into bowls. Top with desired toppings such as sour cream, chopped cherry tomatoes, fresh cilantro, avocado or guacamole. Serve immediately for the best flavor and texture.

Notes

  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • Customize your toppings with your favorites like jalapeños, sliced olives, or hot sauce.
  • If you prefer a spicier dish, add extra chili powder or a pinch of cayenne pepper when cooking the rice.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or in the microwave.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-inspired

Find it online: https://kitchenloving.com/one-skillet-sweet-potato-burrito-bowls-recipe/