Mexican Burrito Bowl
A flavorful and nutritious twist on the classic burrito, served without the wrap. Richly roasted vegetables add depth to this dish, while a hint of yuzu brings a touch of brightness.
Ingredients
- ●2 large Richly Roasted Sweet PotatoesCut into 1-inch cubes and roast at 425°F (220°C) for 20-25 minutes.
- ●1 can (15 oz) Roasted Black BeansDrained and rinsed
- ●1 cup Yuzu SlawMade with shredded red cabbage, carrots, and a squeeze of yuzu juice
- ●1 cup Mexican RiceCooked with onion, garlic, and cumin
- ●2 medium AvocadoDiced
- ●1 cup SalsaHomemade or store-bought
- ●1 cup Queso FrescoCrumbled
- ●1/4 cup CilantroChopped
- ●4 Lime WedgesSqueeze over the dish
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Toss the sweet potatoes with oil and roast for 20-25 minutes, or until tender.
- 3
Cook the black beans according to package instructions.
- 4
Make the yuzu slaw by mixing together the shredded cabbage, carrots, and yuzu juice.
- 5
Cook the Mexican rice with onion, garlic, and cumin.
- 6
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 7
Assemble the burrito bowls by placing a scoop of each component in a bowl.
- 8
Top with diced avocado, salsa, queso fresco, and chopped cilantro.
- 9
Serve with lime wedges on the side.