Sweet Potato Burrito Bowl with Chipotle Yogurt Sauce
Ingredients
Filling
- 1/2 onion – finely chopped
- 2 cloves garlic – minced
- 1 medium sweet potato – cubed
- 1/2 cup cilantro – finely chopped
- 1 can green chiles (can sub jalapeno or omit)
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 2 tbsp apple cider vinegar
- 2 tbsp tomato paste
- 1 tbsp maple syrup
- 1 can black beans
- 1 cup frozen corn
- salt/pepper to taste
Sauce
- 1/2 cup yogurt
- juice from 1 lime
- 1/2 chipotle pepper + 1 tsp sauce (from canned chipotle peppers in adobo sauce)
- 1 clove garlic
- 1 tbsp oil
- salt/pepper to taste
Optional sides
- rice
- avocado
Preparation
Heat oil in a skillet over medium heat. Add onions and garlic, cook for 5 minutes.
Add sweet potatoes and all ingredients except for beans and corn. Cover and cook for 10-15 minutes or until sweet potatoes have softened, moving around the potatoes occasionally to prevent burning.
Add in corn and beans to the skillet. Cook for 5 more minutes. Remove from heat.
In a blender or food processor blend together the sauce.
Serve sweet potato mixture with sauce and whatever sides you want. I went with brown rice.
Notes
This recipe makes 3-4 servings.
