Burrito-Stuffed Sweet Potatoes
Fresh sweet potato burrito bowls from The First Mess Cookbook! This is a fun, hearty dinner recipe that happens to be vegan and gluten free. Recipe yields 4 stuffed sweet potatoes, enough for 2 to 4 servings.
Foto: Cookie and Kate — Cookie and Kate
Ingredients
- 4 small sweet potatoes (mine came to about 2 ½ pounds total)
- ½ cup uncooked brown basmati rice, rinsed
- 1 cup cooked black beans (I used canned, rinsed and drained)
- 1 teaspoon ground cumin
- ½ garlic clove, minced
- ½ teaspoon olive oil
- 1 teaspoon tomato paste
- Pinch of salt
- 1 yellow or red bell pepper, seeded and chopped
- 1 cup cherry tomatoes, halved
- ½ small red onion, chopped (mine came to about ¾ cup chopped)
- 1 tablespoon fresh lime juice
- 2 tablespoon chopped fresh cilantro leaves
- 1 ½ teaspoons olive oil
- Salt and pepper, to taste
- 1 ripe, medium avocado
- ½ clove garlic, minced
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro leaves
- Generous pinch of salt
- Shredded cabbage (Laura used green; I used purple) or romaine lettuce
- Hot sauce (optional)
Steps
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Preheat the oven to 400 degrees Fahrenheit. Line a baking dish with parchment paper.
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Place the sweet potatoes in the baking dish, and prick each one a couple of times with a fork. Slide the sweet potatoes into the oven and bake until very tender, about 45 minutes (mine took 5 to 10 minutes extra since they were a little bigger than specified).
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In a medium saucepan, combine the basmati rice, black beans, cumin, garlic, olive oil, tomato paste and salt. Pour 1 ¼ cups water into the pot. Cover and bring to a boil over medium heat. Lower the heat to a simmer, and cook until all of the liquid is absorbed, about 40 minutes. Cover and set aside to keep the rice warm.
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Make the rustic salsa: In a medium bowl, combine the bell pepper, cherry tomatoes, red onions, lime juice, cilantro and olive oil. Season the mixture with salt and pepper, and toss to combine. Set aside.
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Make the guacamole: Peel the avocado and extract the pit. Place the avocado flesh in a medium bowl and mash with a fork. Once you’ve broken it up a bit, add the garlic, lime juice, cilantro and salt. Mash the avocado until the seasoning is evenly distributed and you have a chunky paste. Set aside.
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Place each baked sweet potato in a shallow bowl. Cut along the top of the sweet potato and pull back the skin. Spilt the sweet potatoes a little bit to make room for the fillings.
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Divide the rice and bean mixture among the sweet potatoes (spillover is fine!). Top each bowl with ¼th of the rustic salsa. Finish each plate with a dollop of the guacamole and some shredded cabbage on top. Serve with hot sauce on the side if you wish.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| sweet potatoes | 4 small | - | - |
| ½ cup uncooked brown basmati rice | - | - | - |
| cooked black beans | 1 cup | - | - |
| ground cumin | 1 teaspoon | Rp 70.000/kg | Rp 350 |
| ½ garlic clove | - | - | - |
| ½ teaspoon olive oil | - | - | - |
| tomato paste | 1 teaspoon | Rp 12.000/kg | Rp 60 |
| Pinch of salt | - | - | - |
| yellow or red bell pepper | 1 | - | - |
| cherry tomatoes | 1 cup | Rp 12.000/kg | Rp 2.844 |
| ½ small red onion | - | - | - |
| fresh lime juice | 1 tablespoon | - | - |
| chopped fresh cilantro leaves | 2 tablespoon | - | - |
| ½ teaspoons olive oil | 1 | - | - |
| Salt and pepper | - | - | - |
| ripe | 1 | - | - |
| ½ clove garlic | - | - | - |
| fresh lime juice | 1 tablespoon | - | - |
| chopped fresh cilantro leaves | 2 tablespoons | - | - |
| Generous pinch of salt | - | - | - |
| Shredded cabbage | - | - | - |
| Hot sauce | - | - | - |
*Estimated market prices, may vary by region
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