This bowl can be the jumping off point for so many recipes. It’s incredibly customizable. We like this recipe in bowl form as everyone can add in as much of each ingredient as they want and pick their own toppings, but you could easily serve these as tacos or wrapped up in burritos as well. For a spicier meal, look for spicy taco seasoning at the store or add a pinch of cayenne pepper to milder taco seasoning.
Sweet Potato Burrito Bowl
- 2 large sweet potatoes, peeled and diced
- 1 lime, juiced and divided
- 1 tbsp olive oil
- 2 tbsp taco seasoning, divided
- 1 bell pepper, cored, and diced
- 1 cup frozen corn
- 1 (14.5 oz) canned black beans, drained and rinsed
- 1 cup white rice
- 2 tsp salt
- 2 tbsp butter
- 1 small bunch of cilantro, chopped
- ½ cup diced tomatoes
- ½ cup red onion, sliced
- ½ cup shredded cheddar or Monterey jack cheese
- 1 cup chopped romaine lettuce
- 1/4 cup sour cream
Combine the sweet potatoes, ½ the lime juice, 1 tbsp olive oil, and 1 tbsp taco seasoning in a Suvie pan. In another Suvie pan, combine the bell pepper, corn, black beans, and 1 tbsp taco seasoning. Load both pans into the upper zones of your Suvie.
Add rice and 2 tsp salt to the starch pan and load into the starch zone. Fill reservoir, enter cook settings, and cook now or schedule.
My Cook > Slow Cook & Starch Settings
High, 2 hours
Starch: 15 minutes
After the cook, remove all pans from your Suvie. Mix the 2 tbsp butter, chopped cilantro, and remaining lime juice into the rice. Divide rice between bowls. Add sweet potatoes and black bean mixture on top. Top each serving with the diced tomatoes, red onion, shredded cheese, lettuce, and sour cream.
Nutritional Information per serving (4 servings per recipe): Calories 585, Total Fat 19.4g, Total Carbohydrates 89.4g, Total Sodium 1968.7mg, Total Protein 20.4g