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.
SWEET POTATOES: Peel the sweet potatoes and chop into small pieces (refer to picture for size; 1/2 inch cubes). In a large skillet (Note 1) over medium high heat, add 2 tablespoons olive oil. Once oil is shimmering, add in all the diced sweet potatoes. Saute the sweet potatoes for 7-10 minutes or until mostly tender and lightly browned on the outside. Add in remaining 1 tablespoon of olive oil and 1 cup of white rice.
RICE: Cook, stirring constantly for 2-3 minutes at medium heat. Add in the 1/2 teaspoon minced garlic, 1/2 teaspoon chili powder, 1 teaspoon cumin, and salt & pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir for 30 seconds to a minute or until fragrant.
OTHER INGREDIENTS: Add in the 1 can of undrained diced tomatoes, 1 can of drained & rinsed black beans, 1 cup frozen corn, 2 cups vegetable or chicken broth, and 1 cup thinly sliced peppers. 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.
COOK: 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. (Check occasionally, stir as needed so the rice doesn't stick to the bottom).
CHEESE: Remove the lid and stir in the lime juice and cilantro if using. Top with the shredded cheddar cheese and then cover the pot with the skillet for 1-2 minutes to allow the cheese to melt. Gently stir the cheese in a little.
TOPPINGS: Top your burrito bowls with sour cream, chopped cherry tomatoes, chopped cilantro, chopped avocado or guacamole, or any other desired toppings. Enjoy immediately!
Note 1: you'll need a large skillet for this recipe, there is a lot of food that goes into this dish (I use a 12-inch skillet for this recipe and it's the perfect size.) Also, a nonstick skillet is best so the rice doesn't stick to the bottom and burn.