A big bowl filled with lots of delicious burrito ingredients with only 379 calories and 9 smart points. It’s super easy to make and you’re whole family will love it!
Bowls seem to be the new thing lately. There’s so many varieties and ways you can whip up a healthy meal in a bowl. Like this tasty Mediterranean Quinoa and Feta Bowl, which I find is absolutely delish and filling. Bowls are being made for breakfast, lunch and dinner. Who cares that you’re eating out of a bowl when the food is out of this world.
Here’s why you’re going to love creating delicious bowls:
- they are easy to prepare
- fun to make
- one dish to wash
- you can eat with a spoon 😉
All you really need to design your very own recipe is your imagination. Anything you love to eat can be made healthier and in a bowl. One I eat quite often, and love, is my Breakfast Sweet Potato Bowl (recipe to come soon).
What you will learn in this Healthy Burrito Bowl:
- how to peel sweet potatoes
- to roast sweet potatoes, quickly
- layering your bowl
Peeling sweet potatoes
Peeling sweet potatoes doesn’t have to be a difficult task. The easiest way I have found to remove the peels is to slice the potato into one inch discs. Then each piece of sweet potato is manageable and takes only seconds to remove the peeling. Plus, the dicing is made much quicker this way. Chopping the potatoe into four equal pieces lenghtwise and again across, gives you fairly even sizes.
Roasting sweet potatoes
So, this is pretty easy once you have your sweet potatoes diced. You’ll preheat your oven to 375 degrees and grab a baking sheet. Add your diced sweet potatoes and onions onto the baking sheet, spreading them out so they can cook evenly. Drizzle two tablespoons of extra virgin olive oil over the top and using your hands (or a spoon) toss the potatoes until they are coated with oil. Sprinkle on the spices (salt and chili powder) and pop them into the oven for about 20 minutes. After 10 minutes, you can check on them and stir the potatoes up if they are browning too much.
While the sweet potatoes are roasting, put the rice on to cook, using manufacturers directions (I have used minute rice for this recipe). Open up the can of black beans and rinse them using a colander. Open the corn. Measure out what you’ll need from both cans and set aside. Chop the tomato and the avocado. By now the rice should be ready. Isn’t it nice when cooking all comes together?
You have all the ingredients ready, all you need are 4 bowls so let’s get busy and layer them up with lots of yummy goodness!
Layering the Burrito Bowl:
- add a half of the sweet potato into the bottom of each bowl
- top with a 1/4 cup of brown rice
- then comes the black beans, 1/4 cup into each bowl
- sprinkle on 2 tablespoons of corn niblets
- top with the diced tomatoes and avocado
- you can add a little more chili powder, salt and cilantro (optional)
That’s it! Super easy, right?
If you’re a dressing type person (I don’t use it on this recipe), you can use whatever type of dressing you like. You will find these dressing ideas perfectly matched for any of my salads or bowls. Or my Maple Dijon dressing, which is so easy you’d laugh. Don’t be shy, add whatever YOU love to eat.
For the meat lovers, I have added chicken to this recipe on occassion. To do this, just cube up leftover chicken, a rotisserie chicken or roast a chicken breast. Sprinkle a little chili powder and cumin on it and presto! Tex mex chicken topper just for you.
Healthy Burrito Bowls are perfect for week day lunches or weeknight dinner. They are simple to make ahead and reheat, just make sure you don’t add the tomato and avocado. Or eat the bowl cold, it’s fantastic any way you serve it. happy eating 🙂
Healthy Burrito Bowl
Simple and hearty. This Healthy Burrito Bowl is packed full of nutrition with beans, sweet potatoes and veggies. It’s all you want in one bowl.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Meal Dish
- Method: Roasting
- 2 sweet potatoes, peeling and diced
- 1 cup black beans, rinsed
- 1 cup brown rice, cooked according to manufacturers instructions
- 1/2 cup corn niblets
- 1/2 cup diced onion
- 1 avocado, diced
- 1 small tomato, diced
- 1 teaspoon chili powder
- pinch, salt and pepper
- 2 tablespoons of olive oil
- preheat oven to 375 degrees
- peel and dice 2 sweet potatoes
- dice the red onion
- add them both to the baking sheet
- drizzle the olive oil over the entire sheet
- using your hands (or a spoon), combine the oil and veggies
- sprinkle the sweet potatoes with chili powder and salt
- bake for 20 minutes (turning once at 10 minutes)
- prepare a cup of brown rice according to manufacturers directions
- drain and rinse the beans
- drain the corn niblets
- dice the tomato and avaocado
- using 4 bowls, start to layer the ingredients, dividing them in 1/4
- line the bottom of each bowl with 1/2 a potato
- layer with the 1/4 cup of rice
- and 1/4 cup of beans
- add 2 tablespoons of corn
- garnish with tomatoes and avocados
- sprinkle with a little more chili powder and salt.
If you want to make a single serving of the Burrito Bowl, then divide the recipe in one quarter and cook only what you need or store ingredients for another day.