Sweet Potato Burrito Bowl with Tomato Salsa
Ingredients
- Kale
- Olive oil
- Cherry tomatoes
- Red onion
- Sweet potatoes
- Mexican oregano
- Fennel pollen
- Chipotle
- Black beans
- Corn
- Green bell pepper
- Lemon
- Cumin
- Avocado
- Cilantro
Salsa
- 2-3 pounds fresh tomatoes
- 1 medium onion
- 3-4 medium garlic cloves
- 1 medium jalapeno
- 1 tablespoon avocado oil
- 1/4 cup cilantro leaves
- 1 tablespoon fresh oregano
- 2 teaspoons sea salt
Preparation
Massage kale with olive oil.
Air fry sweet potatoes seasoned with Mexican oregano, fennel pollen, and chipotle until cooked.
Char corn off the cob.
Stir fry green bell pepper seasoned with lemon juice and cumin until softened.
Assemble the bowl with kale as the base, topped with cherry tomatoes, red onion, cooked sweet potatoes, black beans, charred corn, stir-fried bell pepper, avocado, cilantro, and the salsa.
Salsa
Preheat oven to 450°F and line a sheet pan with parchment paper.
If using larger tomatoes, halve or quarter them. Place tomatoes, onion, garlic, and jalapenos on the pan and drizzle with oil. Roast for 35-40 minutes, then remove and let cool for 10 minutes.
Transfer roasted vegetables, herbs, and salt to a food processor and pulse until smooth. Strain if desired for smoother consistency. Refrigerate for at least an hour before serving.
Tips
Eat a variety of colorful vegetables for better nutrition and health benefits.
Customize the bowl with your favorite ingredients to make it your own.
