A dinner made in just one skillet – sweet potato burrito bowls. A mouth-watering vegetarian meal with sweet potatoes, rice, sweet peppers, black beans, corn, and toppings such as fresh cilantro, cheddar cheese, a fresh tomato, and sour cream.
If you could chose one vegetable to eat for the rest of your life, what would it be? Hands down, sweet potatoes for me! I can’t believe they are a vegetable with how delicious they taste. Not that vegetables are gross or anything, but I equate sweet potatoes with candy and broccoli? Not quite there…
Also when I can eat them in the form of a 30-minute, 1-skillet dinner, well somehow they taste even better than ever. Yep – one skillet. thirty minutes. You’re going to love this meal
So let’s talk a minute about the prep and making of this meal, because I think it’s a pretty beautiful thing. No seriously – its one of those meals that just flows. You start by sautéing the sweet potatoes and olive oil in a large skillet over medium high heat. While you are letting those cook and occasionally stirring them, you can chop up the sweet bell peppers. I added the sweet peppers later because I like them a bit crunchy, but you can add them after the sweet potatoes have cooked a bit.
Next, the rice gets mixed in with a little more olive oil and you do have to constantly stir this to keep the rice from burning, but it’s only for 2-3 minutes. And then, you pretty much open a few cans, measure a couple of spices and get to throw it all in together.
That’s it for now! Bring the mixture to a boil, reduce heat, and let it sit. Giving you time to make a side dish, prepare the toppings of choice for these burrito bowls, set the table, relax, whatever. But only for 10-15 minutes, because then you realize DINNER IS ALREADY READY!!!
Well, you do need to add all that good and delicious cheeeeeeese!
So. Now that you are way on board for this meal, most likely salivating, and perhaps you are already halfway to the grocery store (I wouldn’t blame you), let’s talk about a few substitutions you can make. Because you can probably guess who’s already made this about fifty times and tried different things.
Yeah, that would be this girl. You know…me.
- Sweet peppers – you can leave them out! Or substitute a green pepper. Or add a yellow or white onion. (I would be alllll over onions, but sometimes I have to feed the husband and onions don’t fly for him. P.S. The onion free version? He inhaled it!)
- Fresh minced garlic – you can leave it out or substitute garlic powder. (About 1/2 teaspoon should do it)
- Black beans – you can try a different bean 🙂
- Brown rice – sorry!! Brown rice just doesn’t cook as quick as white rice. Even though it’s healthier… So if you really, really want that brown rice, you’ll have to cook it up beforehand and add it in at the end. I haven’t tried brown minute rice, which could perhaps be a possibility… (I haven’t tried this yet)
- Petite diced tomatoes – I used some without any green chilies, but you can use petite diced tomatoes with chilies if you want a spicier burrito bowl
- Lightening up the dish – I used reduced-fat cheddar cheese and fat free sour cream and could tell no flavor difference from full fat products.
- Frozen corn – you can use canned corn instead, just make sure it’s drained.
More sweet potato recipes:
- Roasted Sweet Potatoes reader favorite
- Loaded Sweet Potato Mexican street corn inspired
- Roasted Sweet Potato Quinoa Salad
- Quinoa Enchilada Bake
- Stuffed Sweet Potatoes Southwestern inspired
A dinner made in just one skillet - sweet potato burrito bowls. A mouth-watering vegetarian meal with sweet potatoes, rice, sweet peppers, black beans, corn, and toppings such as fresh cilantro, cheddar cheese, a fresh tomato, and sour cream.
- 1 pound sweet potatoes heaping 2 cups
- 3 tablespoons olive oil separated
- 1 cup chopped sweet bell peppers (I used miniature assorted red, yellow, and orange)
- 1 cup white rice
- 1 can (14.5 ounces) petite diced tomatoes
- 1 can (15.25 ounces) black beans
- 1 cup frozen corn
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 2 cups vegetable or chicken broth vegetable for a vegetarian meal
- 2 tablespoons fresh lime juice optional
- 1 and 1/2 cups shredded cheddar cheese
- Sour cream for topping
- Optional: chopped cilantro, chopped avocado or guacamole, 1 small roma tomato, chopped
Peel the sweet potatoes and chop into small pieces (refer to picture for size).
In a large skillet over medium high heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don't like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes. (I added mine in with the black beans, corn, and spices)
Saute the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
Cook, stirring constantly for 2-3 minutes at medium heat.
Add in the undrained diced tomatoes, drained & rinsed black beans, frozen corn, minced garlic, chili powder, cumin, and vegetable or chicken broth. Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.
Remove the lid and stir in the lime juice. Top with the shredded cheddar cheese and then cover the pot with the skillet for 1-2 minutes to allow the cheese to melt.
Top your burrito bowls with sour cream (I used fat free), a chopped tomato, chopped cilantro, chopped avocado or guacamole, or any other desired toppings.
Recipe inspired by No. 2 Pencil