Black Bean and Sweet Potato Burrito Bowls

Name: Black Bean and Sweet Potato Burrito Bowls
Prep time: 15M
Total time: 65M
Yield: 4 Servings
Ingredients: 2 cups Jasmine Rice; 3 lbs. Black Bean and Sweet Potato Burrito Bowlssweet potatoes, cut into 1/2-inch pieces; 1 cup Black Bean and Sweet Potato Burrito Bowls1/2-inch-sliced red onions; 1 cup Black Bean and Sweet Potato Burrito Bowls1/2-inch-sliced red bell pepper; 1 cup Black Bean and Sweet Potato Burrito Bowls1/2-inch-sliced green bell pepper; 3 tbsp. Extra Virgin Olive Oil; 2 tbsp. Adobo All-Purpose Seasoning with Pepper; 2 tsp. Black Bean and Sweet Potato Burrito Bowlschili powder; 2 tbsp. Lime Juice; 1 can Black Beans; 1 can Golden Corn; 1 cup Black Bean and Sweet Potato Burrito Bowlsplant-based sour cream, or regular sour cream (optional); 1 tbsp. Chipotle Peppers in Adobo Sauce; 2 Black Bean and Sweet Potato Burrito BowlsAvocados, halved, pitted, peeled and diced; ¼ cup Black Bean and Sweet Potato Burrito Bowlsfresh cilantro leaves, for garnish; 2 Black Bean and Sweet Potato Burrito Bowlslimes, cut into wedges, for serving

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Reinvent your weeknight menu with Black Bean and Sweet Potato Burrito Bowls, an easy, plant-based recipe full of delicious flavors. Here, GOYA® <a href="https://www.goya.com/en/products/black-beans-can/">Black Beans</a> are the star ingredient, perfectly paired with corn and a citrusy marinade. Then it all goes into one bowl along with jasmine rice, roasted sweet potatoes, bell peppers, and avocado. A delicious and nutritious option that can be enjoyed right away or prepared ahead of time and refrigerated for 4 to 5 days. Enjoy!

Total Time

65m

Prep Time:15m

Yields:4 Servings

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Ingredients

2 cups

GOYA® Jasmine Rice

3 lbs.

sweet potatoes, cut into 1/2-inch pieces

1 cup

1/2-inch-sliced red onions

1 cup

1/2-inch-sliced red bell pepper

1 cup

1/2-inch-sliced green bell pepper

3 tbsp.

GOYA® Extra Virgin Olive Oil , divided

2 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper , plus more, to taste

2 tsp.

chili powder

2 tbsp.

GOYA® Lime Juice , or fresh lime juice, divided

1 can
(15.5 oz.)

GOYA® Black Beans , drained and rinsed

1 can
(15.5 oz.)

GOYA® Golden Corn , drained

1 cup

plant-based sour cream, or regular sour cream (optional)

1 tbsp.

GOYA® Chipotle Peppers in Adobo Sauce , minced

Avocados, halved, pitted, peeled and diced

¼ cup

fresh cilantro leaves, for garnish

limes, cut into wedges, for serving

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Directions

Kitchen View

Step 1

Cook rice according to package directions. Keep warm over low heat.

Step 2

<div class="step text-left mobile-container"> <div class="step-text vert-align-top"> Preheat oven to 400°F. Toss together sweet potatoes, onions, bell peppers, 1 tbsp. olive oil, 1 tbsp. Adobo and chili powder on a rimmed baking sheet. Bake, flipping vegetables halfway through, until tender and golden-brown, about 30-35 minutes. </div> </div>

Step 3

Meanwhile, in a large bowl, whisk remaining olive oil and lime juice together until combined. Add beans and corn and toss to coat. Season with Adobo, to taste. Marinate bean mixture at room temperature for at least 20 minutes.

Step 4

In a small bowl, whisk together sour cream, chipotle and remaining lime juice until combined. Season with Adobo, to taste.

Step 5

Divide rice among serving bowls. Top with vegetable mixture, black bean mixture and avocado. Drizzle with sour cream mixture and garnish with cilantro. Serve with lime wedges and enjoy.

Meal Prep Tip: When meal prepping, store food in an airtight container to keep your meal fresh. Meals can typically be stored in the refrigerator for up to 4 to 5 days. Label the container with the date for easy tracking!

Products in this Recipe

Jasmine Rice

Extra Virgin Olive Oil

Adobo All-Purpose Seasoning with Pepper

Lime Juice

Black Beans

Golden Corn

Chipotle Peppers in Adobo Sauce

Meal Prep Tip: When meal prepping, store food in an airtight container to keep your meal fresh. Meals can typically be stored in the refrigerator for up to 4 to 5 days. Label the container with the date for easy tracking!

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