RECIPE

Bean and Sweet Potato Burrito Bowl

A bean and sweet potato burrito bowl recipe made in less than 45 minutes with a stovetop, microwave, and oven.
TIME
30 min
INGREDIENTS
12 items
MAKES
4 servings
All your favorite burrito fillings are served bowl-style for a nutritious and delicious vegetarian meal. Cooked chicken, beef or pork can be easily added for meat lovers!

INGREDIENTS

  • 2 small sweet potatoes, cut into wedges
  • 1 red bell pepper, sliced
  • 2 tbsp olive oil
  • 1 tbsp Tex-Mex seasoning
  • 1/4 tsp black pepper
  • 1 cup canned no added salt black-eyed peas, drained and rinsed
  • 1/2 cup quartered cherry tomatoes
  • 1/4 cup chopped cilantro leaves
  • 2 green onions, sliced
  • 2 tbsp freshly squeezed lime juice
  • 2 pouches (8.8 oz each) Ben's Original™ Ready Rice™ Spanish Style with Tomatoes and Peppers Rice
  • 1/2 ripe avocado, peeled, halved, pitted and chopped (optional)
PRODUCTS USED

BEN'S ORIGINAL™ READY RICE™ Spanish Style Rice

INSTRUCTIONS

  1. 1
    Preheat oven to 400°F. Line baking sheet with parchment paper.
  2. 2
    Toss sweet potatoes and red pepper with oil, Tex-Mex seasoning and pepper in medium bowl. Arrange in single layer on prepared baking sheet.
  3. 3
    Bake for 25 to 30 minutes or until tender.
  4. 4
    Meanwhile, stir together black-eyed peas, tomatoes, cilantro, green onions and lime juice in another medium bowl.
  5. 5
    Prepare rice according to package instructions.
  6. 6
    Divide rice evenly among 4 serving bowls. Top evenly with roasted vegetables and peas mixture. Top with chopped avocado if desired.
  7. *
    Tip: For added flavor, drizzle with your favorite creamy dressing, such as ranch or green goddess dressing.

NUTRITION

  • CALORIES: 390
  • TOTAL FAT: 12g 
  • SATURATED FAT: 2g
  • TRANS FAT: 0g
  • SODIUM: 590mg
  • TOTAL CARBOHYDRATES: 63g
  • DIETARY FIBER: 7g
  • TOTAL SUGARS: 9g
  • PROTEIN: 7g

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