45m$12.35Smoky Black Bean Sweet Potato Burrito Bowls
Vegan, gluten-free lunch bowls with smoky black beans, roasted sweet potatoes, brown rice, corn, avocado, and lime. They are burrito-style, plant-forward, and balanced for a light meal.
- Energy
- 830 calories per serving
- Protein
- 24.8 g per serving
- Carbs
- 145.8 g per serving
- Fat
- 18.6 g per serving
- Sodium
- 1226 mg per serving
Shopping options
olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
smoked paprika
2 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
7%
ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
4%
gluten-free tomato salsa
0.5 Cup
Kroger® Mild Traditional Salsa
25%
avocado
1 Each
Fresh Large Ripe Avocado
100%
microwavable cooked brown rice
3 Cup
Kroger® 90 Second Whole Grain Brown Rice
78%
sweet potatoes
1.5 Pound
Sweet Potato
100%
frozen corn kernels
1.5 Cup
Kroger® Frozen Super Sweet Corn
69%
canned black beans
2 Can
Kroger® Black Beans
97%
fine salt
0.75 Teaspoon
Kroger® Salt
1%
lime
1 Each
Fresh Large Limes - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- sweet potatoes-1.5 lb
- microwavable cooked brown rice-3 cups
- frozen corn kernels-1.5 cups
- gluten-free tomato salsa-0.5 cups
- olive oil-2 tbsp
- canned black beans-2 cans
- smoked paprika-2 tsp
- ground cumin-1 tsp
- fine salt-0.75 tsp
- avocado-1 each
- lime-1 each
Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. Peel the sweet potatoes and cut them into 1/2-inch pieces; open the black beans, then rinse and drain them.
Keep fingers clear of the knife blade while peeling and cutting the sweet potatoes.
Toss the sweet potatoes on the baking sheet with 1 1/2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, and 1/2 teaspoon salt. Roast for 22 to 28 minutes, flipping halfway, until tender with browned edges.
Use oven mitts when handling the hot baking sheet.
Heat the remaining 1/2 tablespoon olive oil in a medium skillet over medium heat. Add the black beans, frozen corn, salsa, remaining 1 teaspoon smoked paprika, remaining 1/2 teaspoon cumin, and remaining 1/4 teaspoon salt; cook for 6 to 8 minutes until the corn is hot and the beans are saucy and smoky.
Use caution around the hot skillet and stir gently to avoid splatters.
Warm the cooked brown rice according to package directions until steaming hot. Divide the warm rice among 4 bowls, then top with roasted sweet potatoes and the smoky bean-corn mixture.
Open the hot rice package carefully to avoid steam burns.
Dice the avocado and cut the lime into wedges. Top each bowl with avocado and a squeeze of fresh lime, then serve warm.
Use a stable cutting board and keep fingers away from the knife when cutting the avocado and lime.
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