Easy Burrito Bowl Packed with Flavor
Ingredients
- 1/4 onion, finely chopped
- 4 cloves garlic, minced
- 3/4 cup salsa
- 1 cup brown rice
- 1 1/2 cup broth
- 1 t paprika
- 1 t cumin
- 1 t chili powder
Sweet potatoes
- 2 potatoes (I did one yam & one sweet potato)
- 1 t oregano
- 1 t paprika
- 1 t onion powder
- 1 t cumin
- 1 t garlic powder
- 1/2 t salt
- 2-3 T olive oil
Black beans
- 1 jalapeño no seeds/skin, finely chopped
- 1/4 onion, finely chopped
- 1 lime zested, juiced
- 1/2 cup cilantro
- 2 t cumin
- 1 t oregano
- 1 t paprika
- 1/2 t salt
- 2 cans black beans, or ~3 cups homemade beans (keep the liquid)
Additional toppings
- black olives
- tomato
- cilantro
- spring mix
Preparation
For rice: Heat 1 T olive oil in a saucepan on medium heat. Add garlic and onion and saute until soft. Add rice and saute for a couple minutes. Add salsa and spices and toss to combine. Add broth and bring to a boil, then reduce to a simmer and cover until liquid is absorbed and rice is soft.
For potatoes: Preheat oven to 400 degrees F. Chop potatoes and add to a mixing bowl. Drizzle with 2-3 T olive oil and toss to coat evenly. Add spices and toss again. Spread onto a parchment lined or Silpat lined baking pan and bake for 35 minutes.
For beans: Heat 1 T olive oil in a large skillet, add onion and saute until soft. Add jalapeño and saute until fragrant. Add spices and salt and toss to combine. Add black beans with their liquid, cilantro, lime juice, and zest. Bring to a simmer and crush beans with a fork or potato masher as desired. Simmer for about 15 minutes.
Assemble the burrito bowl with rice, sweet potatoes, black beans, and additional toppings like black olives, tomato, cilantro, and spring mix. Serve!
