Fun fact: I don’t like burritos. I do, however, like tacos, nachos, quesadillas, sopes and… burrito BOWLS. I don’t have a clue why, but put a burrito in a bowl, and I will eat it all up. Another thing I like, are super filling dishes that make you feel good when you eat it. And with the quinoa and sweet potatoes in this dish, you’ll be left feeling so satisfied. The sweet potato quinoa burrito bowl is pretty easy to make, too.
I’m a huge fan of sweet potatoes and will eat them in just about any way, so I loved incorporating them into this burrito bowl recipe. They’re really hearty and add a lovely sweetness to the subtle spice of this dish. My boyfriend does not usually care for sweet potatoes, but after making these burrito bowls, he praised me for making sweet potatoes “enjoyable.” I guess I’ll take it!
This sweet potato quinoa burrito bowl has black beans, quinoa and chicken, making this a protein packed dish. You can however, substitute just about anything you’d like in this dish. It can be vegan, vegetarian, or corn free! You can just add in some other tasty ingredients that you prefer. You can add a little extra spice, or keep it sweet. I love meals that allow for easy customization because it means everyone will be pleased!
This sweet potato burrito bowl recipe has already been requested multiple times in the last month since I first threw it together. It has definitely become a new household staple. It also keeps well and reheats well for lunches or leftover dinners later in the week. And yes, should you be a burrito lover unlike myself, you CAN also put this into a tortilla and actually eat it like a burrito. But I’ll leave that to you. Enjoy!
Sweet Potato Quinoa Burrito Bowls
Ingredients
Burrito Bowl
- 1 Tbsp. olive oil
- 1/2 lb. Chicken breast, cubed
- 1 1/2 Cups Sweet potatoes, peeled and chopped
- 1 Cup Quinoa
- 1 Sweet bell pepper, chopped
- 1 Jalapeno, chopped
- 1 Can Petite diced tomatoes
- 1 Can Black beans, drained and rinsed
- 1 Cup Frozen corn
- 2 cloves Garlic, minced
- 1 Tbsp Chili powder
- 3/4 tsp. Cumin
- 1 1/2 Cups Vegetable or chicken broth
Toppings
- Cheddar Cheese
- Tomato
- Avocado
- Cilantro
- Green onion
- Sour cream
- Hot sauce
Instructions
- Heat olive oil in large skillet on medium high heat. Add diced chicken and season with salt and pepper. Cook for about 6 minutes until nearly cooked. Remove from pan and put on the side.
- Add sweet potatoes to the skillet and cook for 8 minutes, or until they begin to soften. Add quinoa and stir for an additional minute. (Add a drizzle of olive oil at this point if needed)
- Add the remaining ingredients: sweet pepper, jalapeno, undrained tomatoes, drained black beans, frozen corn, garlic, chili powder, cumin, broth and reserved chicken.
- Stir until combined. Bring to a boil and then reduce to a medium simmer and cover. Let simmer for about 15 minutes stirring once.
- Let stand while you prepare your toppings. (see above) Serve warm in a bowl or in a tortilla.