Sweet Potato and Green Rice Burrito Bowls Recipe

This recipe for Spicy Sweet Potato and Green Rice Burrito Bowls is a bright and vibrant dish that brings together a symphony of flavors. Packed with healthy and hearty ingredients like sweet potatoes, black beans, and brown rice, it's loaded with essential nutrients and is wonderfully satisfying.

Photos of Spicy Sweet Potato and Green Rice Burrito Bowls Recipe

Certain ingredients in this recipe may not be commonly found in your pantry. For instance, sherry vinegar, used in flavoring the black beans, is a type of wine vinegar with a subtly sweet, complex flavor that pairs well with beans. Pepitas, also known as pumpkin seeds, serve as a crunchy garnish. They can be found in the nuts and seeds aisle or in the international foods section. Lastly, smoked paprika, used to season the sweet potatoes, adds a deep, smoky flavor that enhances the sweetness of the potatoes. It's worth seeking out these ingredients to fully realize the harmony of flavors in this dish.

Ingredients for Spicy Sweet Potato and Green Rice Burrito Bowls

Extra virgin olive oil: Used for sautéing and browning the rice, its fruity and slightly peppery flavor makes a difference.

Long grain brown rice: It has a chewy texture and nutty flavor that complements the other ingredients well.

Vegetable broth: Adds flavor to the rice.

Baby spinach: Gives the green rice its vibrant color and adds nutrients.

Cilantro: Provides a fresh, herby taste to the rice.

Jalapeno pepper: Adds a spicy kick.

Shallot: Enhances the flavor of the green rice with its mild, slightly sweet taste.

Garlic: Adds a robust flavor to the rice.

Sweet potatoes: Adds a sweet contrast to the spicy and savory ingredients.

Smoked paprika: Infuses the sweet potatoes with a smoky flavor.

Black beans: Adds a hearty and earthy component to the dish.

Ground cumin: Gives the beans a warm, spicy flavor.

Chili powder: Adds heat to the beans.

Sherry vinegar: Balances the flavors in the beans with its sweet and tangy taste.

Pepitas: Adds a nutty flavor and crunchy texture as a garnish.

Avocado: Provides creamy texture and mild flavor that balances the spicy and smoky elements.

Mild salsa verde: Adds a tangy and spicy flavor that ties everything together.

Feta: Optional, adds a salty, tangy flavor.

One reader, Guillermo Burt says:

This spicy sweet potato and green rice burrito bowl recipe is a game-changer! The flavors are so vibrant and the combination of sweet potatoes, seasoned black beans, and green rice is simply divine. It's a wholesome and satisfying meal that I can't get enough of. Highly recommended!

Guillermo Burt

Techniques Required for Making Spicy Sweet Potato and Green Rice Burrito Bowls

How to prepare green rice: Blend baby spinach, cilantro, jalapeño, shallot, garlic, salt, and ½ cup of vegetable broth until smooth. Cook the rice with the green purée and the remaining vegetable broth until tender.

How to roast sweet potatoes: Toss sweet potatoes in olive oil, smoked paprika, and salt. Roast in the oven at 425°F for 35 to 40 minutes until tender and caramelized at the edges.

How to season black beans: Warm the beans with ground cumin, chili powder, and sherry vinegar over medium heat. Simmer gently until ready to serve.

How to toast pepitas: Toss pepitas with ¼ teaspoon olive oil and a sprinkle of salt. Toast in the oven at 425°F for 4 to 5 minutes until lightly golden and making popping noises.

How to assemble burrito bowls: Layer the green rice, seasoned black beans, roasted sweet potatoes, avocado slices, toasted pepitas, cilantro, and optional feta in serving bowls. Serve with salsa verde on the side.

How To Make Spicy Sweet Potato and Green Rice Burrito Bowls

The green rice & sweet potatoes in this vegan burrito bowls make for a hearty dinner that reheats well for lunch too. Serve with avocado & salsa if desired.

Preparation: 20 minutes

Cooking: 45 minutes

Total: 1 hour 5 minutes

Serves:

Ingredients

For Green Rice:

3tbspextra virgin olive oil
1½cupslong grain brown rice
3cupsvegetable broth
1½cupbaby spinach,lightly packed
½cupcilantro,(mostly leaves), lightly packed
1jalapeno pepper,or serrano pepper, seeded, membranes removed and roughly chopped
1medium shallot,peeled and roughly chopped
1clovegarlic,peeled, roughly chopped
¼tspsalt,more to taste

For Sweet Potatoes:

2lbssweet potatoes,(3 to 4 medium), peeled and sliced into 1-inch chunks
2tbspolive oil
½tspsmoked paprika
¼tspsea salt

For Seasoned Black Beans:

14ozblack beans,(2 cans), or 3 cups cooked black beans, with their cooking liquid
2tspground cumin
½tspchili powder
1tspsherry vinegar,or lime juice
sea salt and freshly ground black pepper,to taste

For Additional Garnishes:

¼cuppepitas,(green pumpkin seeds)
¼tspolive oil
1avocado,pitted and sliced
jarred mild salsa verde
cilantro,chopped
feta,crumbled, optional, not vegan

Instructions

Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet and one smaller sheet with parchment paper. Place the spinach, cilantro, jalapeño, shallot, garlic, salt and ½ cup of the vegetable broth in a food processor or blender. Blend until smooth.
Heat the oil in a heavy-bottomed pot over medium heat until shimmering. Add the rice and stir to coat.
Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute.
Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer for 35 to 40 minutes until tender.
While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on a prepared baking sheet.
Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
Meanwhile, transfer the beans and their cooking liquid to a medium pot. Stir in the cumin and chili powder and warm over medium heat.
Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until ready to serve.
Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean tea towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. Let sit for 10 minutes.
Once the sweet potatoes are done cooking, toss the pepitas with ¼ teaspoon olive oil and a sprinkle of salt on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they’re turning lightly golden and making little popping noises. Set aside to cool.
Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the vinegar and season to taste with salt and pepper.

Assemble:

First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado to each bowl.
Sprinkle with toasted pepitas and cilantro and optional feta. Serve with salsa verde on the side.

Nutrition

Calories: 1094.13kcal
Fat: 32.11g
Saturated Fat: 4.93g
Trans Fat: 0.00g
Monounsaturated Fat: 19.67g
Polyunsaturated Fat: 5.64g
Carbohydrates: 172.93g
Fiber: 30.28g
Sugar: 13.62g
Protein: 34.82g
Sodium: 1578.88mg
Calcium: 268.54mg
Potassium: 2924.15mg
Iron: 10.13mg
Vitamin A: 1679.54µg
Vitamin C: 20.15mg

Helpful Technique Tip for Preparing Spicy Sweet Potato and Green Rice Burrito Bowls

When preparing the green rice, it's important to let the rice lightly brown before adding the green purée. This process, known as toasting the rice, helps to unlock the nutty flavors in the grain and adds a depth of flavor to the final dish. Be sure to stir the rice occasionally during this process to ensure even browning and to prevent the rice from burning.

Time-Saving Tips for Preparing Burrito Bowls

Prep ahead: Chop and prepare the ingredients for the green rice, sweet potatoes, and seasoned black beans in advance to save time during the cooking process.

Use a rice cooker: Consider using a rice cooker to prepare the green rice while you focus on roasting the sweet potatoes and simmering the seasoned black beans on the stovetop.

Multi-task: While the sweet potatoes are roasting in the oven, use that time to prepare the seasoned black beans and green rice simultaneously on the stovetop.

Batch cooking: Make a larger batch of the green rice, sweet potatoes, and seasoned black beans to have leftovers for quick and easy meal prep throughout the week.

Organize your workspace: Before you start cooking, ensure that all your ingredients and cooking utensils are organized and easily accessible to streamline the cooking process.

Efficient chopping: Utilize efficient chopping techniques to quickly prepare the vegetables and herbs needed for the green rice, saving time during the prep phase.

One-pot cooking: Consider combining the green rice and seasoned black beans in one pot to cook together, reducing the number of dishes and overall cooking time.

Prep in bulk: Consider prepping a larger quantity of the green rice and freezing the excess for future use, saving time on the preparation for future meals.

Quick clean-up: Clean as you go to minimize the post-cooking clean-up, making the overall cooking process more efficient and time-saving.

Substitute Ingredients For Spicy Sweet Potato and Green Rice Burrito Bowls Recipe

long grain brown rice - Substitute with quinoa: Quinoa is a high-protein, gluten-free alternative to rice, adding a nutty flavor and fluffy texture to the dish.
baby spinach - Substitute with kale: Kale is a sturdy green that holds up well in warm dishes and provides a slightly earthy flavor.
jalapeno pepper - Substitute with serrano pepper: Serrano peppers offer a similar heat level and flavor profile, adding a spicy kick to the dish.
shallot - Substitute with red onion: Red onion provides a mild, sweet flavor similar to shallots and can be used as a substitute in this recipe.
smoked paprika - Substitute with chipotle powder: Chipotle powder adds a smoky, spicy flavor similar to smoked paprika, enhancing the depth of the dish.
black beans - Substitute with pinto beans: Pinto beans have a creamy texture and mild flavor, making them a suitable alternative to black beans in this recipe.
pepitas - Substitute with sunflower seeds: Sunflower seeds offer a similar nutty flavor and crunch, providing a delightful texture to the dish.
mild salsa verde - Substitute with tomatillo salsa: Tomatillo salsa provides a tangy, slightly tart flavor similar to mild salsa verde, adding a refreshing element to the dish.

Presentation Ideas for Spicy Sweet Potato and Green Rice Burrito Bowls

Artful arrangement: Carefully arrange the green rice, sweet potatoes, and seasoned black beans in a visually appealing manner, ensuring that each component is showcased beautifully on the plate.
Garnish with precision: Add the avocado slices, toasted pepitas, and a sprinkle of cilantro with precision, ensuring that each element is placed thoughtfully to enhance the overall presentation.
Incorporate color contrast: Utilize the vibrant colors of the sweet potatoes, green rice, and garnishes to create a visually striking contrast on the plate, enhancing the overall aesthetic appeal.
Balance of textures: Ensure that the components are arranged to highlight the varying textures, creating an enticing visual and sensory experience for the diners.
Elevate with sauce: Drizzle the jarred mild salsa verde in an artistic manner around the bowl, adding a pop of color and flavor to the dish while enhancing its visual appeal.
Attention to detail: Pay close attention to the placement of each element, ensuring that the presentation reflects the care and artistry put into crafting this flavorful dish.

Essential Kitchen Tools for Making Burrito Bowls

Food processor: A food processor is essential for blending the spinach, cilantro, jalapeño, shallot, and garlic into a smooth green purée for the rice.
Blender: A blender can also be used to blend the green purée for the rice if a food processor is not available.
Heavy-bottomed pot: This is used for cooking the rice and ensuring even heat distribution.
Rimmed baking sheet: The rimmed baking sheet is used for roasting the sweet potatoes in the oven.
Parchment paper: It is used to line the baking sheets to prevent the sweet potatoes from sticking and for easy cleanup.
Medium pot: This is used for warming the seasoned black beans on the stovetop.
Tea towel: The tea towel is used to cover the pot of cooked rice to absorb excess liquid and help the rice continue to cook in its own steam.
Slotted spoon or fork: This is used to transfer the seasoned black beans to the burrito bowls, allowing any excess liquid to drain away.
Fork: A fork is used to fluff the cooked rice before assembling the burrito bowls.

Storage and Freezing Instructions for Burrito Bowls

To store leftovers, allow the rice, beans, and sweet potatoes to cool completely before transferring them to separate airtight containers. Store in the refrigerator for up to 4-5 days.
When ready to eat, reheat the components in the microwave or on the stovetop until warmed through. Assemble the bowls with fresh avocado, pepitas, cilantro, and salsa verde.
For longer storage, you can freeze the rice and beans for up to 2-3 months. Place them in freezer-safe containers or resealable bags, removing as much air as possible before sealing.
To freeze the sweet potatoes, let them cool completely, then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months.
When ready to use frozen components, thaw them overnight in the refrigerator. Reheat the rice and beans in the microwave or on the stovetop, stirring occasionally, until heated through. Reheat the sweet potatoes in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
It's best to add fresh toppings like avocado, pepitas, cilantro, and salsa verde when serving, rather than freezing them with the other components.

How To Reheat Leftover Burrito Bowls

Preheat your oven to 350°F (175°C). Place the leftover spicy sweet potato and green rice burrito bowl in an oven-safe dish and cover it with foil. Heat for about 15-20 minutes, or until the sweet potatoes and rice are heated through. This method helps to retain moisture and prevent the dish from drying out.
If you have a microwave, you can reheat individual portions of the burrito bowl in a microwave-safe container. Cover the container with a damp paper towel to help keep the rice moist. Microwave on high for 1-2 minutes, or until the dish is heated through. Stir the contents halfway through the reheating process to ensure even heating.
For a crispy texture, you can reheat the sweet potatoes separately in a skillet or on a griddle. Heat a small amount of olive oil over medium-high heat and add the sweet potatoes. Cook, stirring occasionally, until they are heated through and slightly crispy on the outside. Reheat the green rice and black beans in the microwave or on the stovetop.
If you have an air fryer, you can use it to reheat the sweet potatoes and give them a crispy exterior. Preheat the air fryer to 350°F (175°C) and place the sweet potatoes in the basket. Cook for 3-5 minutes, or until they are heated through and crispy. Reheat the green rice and black beans separately in the microwave or on the stovetop.
For a quick and easy stovetop reheat, place the leftover burrito bowl contents in a large skillet or sauté pan over medium heat. Add a splash of water or vegetable broth to help steam the rice and prevent it from sticking to the pan. Stir the contents occasionally until they are heated through, about 5-7 minutes. If desired, you can add a little extra olive oil or salsa verde to help revive the flavors.

Interesting Fact About Spicy Sweet Potato and Green Rice Burrito Bowls

The recipe contains sweet potatoes and black beans, which are both excellent sources of fiber and essential nutrients.

Is Making Burrito Bowls at Home Cost-Effective?

The cost-effectiveness of this spicy sweet potato and green rice burrito bowls recipe is quite high. The ingredients, such as sweet potatoes, black beans, and brown rice, are affordable and readily available. The use of simple, fresh ingredients makes this recipe budget-friendly. With an approximate cost of $15, this recipe can feed a household of 4 people, making it a cost-effective and nutritious option. The overall verdict rating for this recipe is 9 out of 10, considering its balance of flavors, nutritional value, and affordability.

Are Spicy Sweet Potato and Green Rice Burrito Bowls Healthy?

This spicy sweet potato and green rice burrito bowl recipe is a nutritious and well-balanced meal. Here's why:

Brown rice provides complex carbohydrates, fiber, and essential nutrients
Sweet potatoes are an excellent source of vitamin A, vitamin C, and potassium
Black beans offer protein, fiber, and various vitamins and minerals
Spinach and cilantro in the green rice add extra nutrients and antioxidants
Avocado provides healthy monounsaturated fats
Pepitas (pumpkin seeds) contribute healthy fats, protein, and minerals

The recipe uses minimal added oil and relies on whole, nutrient-dense ingredients. The smoked paprika and spices add flavor without excessive sodium or unhealthy additives.

To make this recipe even healthier, consider the following suggestions:

Reduce the amount of olive oil used in the green rice and for roasting the sweet potatoes to lower the overall calorie content
Opt for low-sodium vegetable broth to control sodium intake
Increase the amount of spinach in the green rice for added nutrients and fiber
Add more colorful vegetables, such as bell peppers or cherry tomatoes, to boost the vitamin and antioxidant content
Choose a low-fat or vegan alternative to feta cheese, or omit it entirely, to reduce saturated fat and calories
Serve with a larger portion of salsa verde, which is low in calories and high in flavor, to satisfy cravings without overindulging

Editor's Opinion on This Spicy Sweet Potato and Green Rice Burrito Bowl Recipe

This recipe for spicy sweet potato and green rice burrito bowls is a delightful combination of flavors and textures. The green rice adds a fresh and vibrant element, while the caramelized sweet potatoes bring a touch of sweetness and depth. The seasoned black beans provide a hearty and satisfying component, and the toasted pepitas add a crunchy finish. The overall balance of spicy, sweet, and savory flavors makes this dish a standout. It's a well-crafted recipe that offers a satisfying and nourishing meal option for any occasion.

Enhance Your Spicy Sweet Potato and Green Rice Burrito Bowls Recipe with These Unique Side Dishes:

Grilled Pineapple Salsa: Grilled pineapple salsa with a hint of smokiness and a touch of heat, perfect for adding a tropical twist to your burrito bowls.

Crispy Plantain Chips: Crispy plantain chips seasoned with a zesty blend of spices, adding a crunchy and flavorful element to your burrito bowls.

Spicy Mango Slaw: Spicy mango slaw with a kick of chili and a burst of sweetness, providing a refreshing and vibrant contrast to the hearty flavors of the burrito bowls.

Similar Recipes to Spicy Sweet Potato and Green Rice Burrito Bowls

Spicy Black Bean and Quinoa Stuffed Peppers: These stuffed peppers are filled with a flavorful mixture of black beans, quinoa, and spices, then topped with melted cheese for a delicious and satisfying meal.

Mango Salsa Chicken Tacos: These tacos are filled with tender, flavorful chicken and topped with a fresh and vibrant mango salsa for a burst of tropical flavor in every bite.

Roasted Vegetable and Chickpea Salad: This hearty salad features a colorful mix of roasted vegetables and protein-packed chickpeas, all tossed in a zesty vinaigrette for a satisfying and nutritious meal.

Appetizer and Dessert Suggestions for Spicy Sweet Potato and Green Rice Burrito Bowls

Appetizers:

Savory Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms filled with a flavorful mixture of herbs, cheese, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Crispy Zucchini Fritters: These crispy zucchini fritters are a delightful way to start any meal. The combination of shredded zucchini, herbs, and a hint of cheese creates a delicious and satisfying appetizer that will leave your guests wanting more.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and decadent texture will satisfy any chocolate lover's cravings.

Apple Crisp: Savor the warm and comforting flavors of a spiced apple crisp, with a crunchy oat topping and a hint of cinnamon. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and tartness.

Why trust this Spicy Sweet Potato and Green Rice Burrito Bowls Recipe:

This recipe offers a delightful fusion of flavors and textures, ensuring a satisfying meal experience. The spicy sweet potato and green rice burrito bowls are a harmonious blend of wholesome ingredients, including nutrient-rich sweet potatoes, aromatic cilantro, and zesty jalapeño. The meticulous cooking process guarantees a perfectly cooked brown rice and tender black beans, while the addition of smoked paprika infuses a delightful smokiness. With a balance of spicy and sweet elements, this recipe promises a delightful culinary adventure, making it a trustworthy choice for a flavorful and wholesome meal.

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FAQ:

How spicy are the sweet potatoes in this recipe?

The sweet potatoes are mildly spicy due to the smoked paprika, which adds a subtle smoky heat to the dish.

Can I substitute the brown rice with white rice?

Yes, you can substitute the brown rice with white rice, but keep in mind that the cooking time may vary. Adjust the cooking time according to the instructions on the white rice package.

Is there a substitute for the sherry vinegar in the seasoned black beans?

If you don't have sherry vinegar, you can use red wine vinegar or apple cider vinegar as a substitute. The flavor profile will be slightly different, but it will still complement the seasoned black beans well.

Can I make any of the components ahead of time?

Yes, you can prepare the green rice, sweet potatoes, and seasoned black beans ahead of time. Store them separately in airtight containers in the refrigerator and reheat before assembling the burrito bowls.

Can I make this recipe vegan?

Absolutely! This recipe is easily adaptable to a vegan diet. Simply omit the feta cheese or substitute it with a vegan cheese alternative.