Sweet Potato Burrito Bowl With Chipotle Lime Crema

Craving a vibrant, healthy, and utterly delicious meal? Look no further than this Sweet Potato Burrito Bowl with Chipotle-Lime Crema! Packed with roasted sweet potatoes, fluffy brown rice, protein-rich chicken, and a zesty, creamy sauce, this bowl is a fiesta in every bite. It’s perfect for a weeknight dinner, meal prepping, or a satisfying lunch. We’ll guide you through building layers of flavor and texture that will leave you wanting more. Get ready to experience a burrito bowl that’s both nourishing and incredibly satisfying!

What You’ll Need

• Sweet Potatoes (2 medium, ≈400g / 14oz): We’re using sweet potatoes as the star of the show! Their natural sweetness balances beautifully with the smoky and spicy flavors. Cubing them ensures even roasting and a tender texture. Look for sweet potatoes that are firm and free of blemishes.
• Olive Oil (1 Tbsp): A good quality extra virgin olive oil is essential for roasting the sweet potatoes. It helps them get beautifully caramelized and adds a subtle fruity flavor.
• Smoked Paprika (1 tsp): This spice is key to achieving that smoky depth of flavor. Smoked paprika adds a wonderful complexity that complements the sweet potatoes perfectly.
• Ground Cumin (½ tsp): Cumin brings warmth and earthiness to the sweet potatoes, enhancing their overall flavor profile.
• Salt (½ tsp, plus extra for rice): Salt is crucial for seasoning and bringing out the flavors of all the ingredients. We’ll use it throughout the recipe, starting with the sweet potatoes and adding a pinch to the rice.
• Long-Grain Brown Rice (1 cup, 185g, uncooked): Brown rice provides a hearty and nutritious base for our bowl. Long-grain rice holds its shape well and has a slightly nutty flavor.
• Water (2 cups, 480ml): Used for cooking the brown rice to fluffy perfection.
• Black Beans (1 can, 400g / 14oz, drained and rinsed): Black beans add protein, fiber, and a lovely earthy flavor. Be sure to drain and rinse them thoroughly to remove excess sodium.
• Chicken Breast (200g / 7oz, grilled and sliced): Grilled chicken provides a lean protein source. Grilling adds a smoky char that enhances the flavor. You can also use pre-cooked grilled chicken to save time.
• Corn Kernels (1 cup, 150g, fresh or frozen): Corn adds a touch of sweetness and a pop of color. Fresh corn is best when in season, but frozen corn works just as well.
• Avocado (1 ripe, diced): Creamy avocado adds healthy fats and a luxurious texture. Choose a ripe avocado that yields slightly to gentle pressure.
• Fresh Cilantro (¼ cup, 15g, chopped): Cilantro provides a bright, fresh flavor that complements the other ingredients.
• Lime (Zest and Juice of 1, ≈2 Tbsp juice): Lime juice and zest add a zesty acidity that brightens up the entire bowl.
• Plain Greek Yogurt (¼ cup, 60ml, or plant-based yogurt): Greek yogurt forms the base of our chipotle-lime crema, providing a creamy tanginess. You can substitute with a plant-based yogurt for a vegan option.
• Chipotle Powder (1 tsp, or ½ tsp chipotle flakes): Chipotle powder adds a smoky heat to the crema. Adjust the amount to your spice preference. Chipotle flakes can be used for a more textured heat.
• Honey or Maple Syrup (1 Tbsp): A touch of sweetness balances the spice in the crema.
• Toasted Pepitas (2 Tbsp): Pepitas (pumpkin seeds) add a delightful crunch and nutty flavor. Toasting them enhances their flavor.
• Black Pepper (to taste): Freshly ground black pepper adds a subtle spice and depth of flavor.

Substitutions & Variations

Feel free to customize this bowl to your liking! Here are a few ideas:

• Protein: Swap the chicken for steak, shrimp, tofu, or tempeh.
• Grains: Quinoa or white rice can be used instead of brown rice.
• Beans: Pinto beans or kidney beans are great alternatives to black beans.
• Spice Level: Adjust the amount of chipotle powder to control the heat.

Let’s Build Your Sweet Potato Burrito Bowl: Step-by-Step Instructions

1. Roast the Sweet Potatoes: Preheat your oven to 200°C (400°F). In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, and ½ tsp of salt. Ensure the sweet potatoes are evenly coated with the spices. Spread them in a single layer on a baking sheet. This prevents steaming and ensures they roast to a beautiful golden-brown color. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
2. Cook the Brown Rice: While the sweet potatoes are roasting, rinse the brown rice under cold water until the water runs clear. This removes excess starch, resulting in fluffier rice. Combine the rinsed rice with 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 35-40 minutes, or until all the water is absorbed. Once cooked, fluff the rice with a fork and keep it covered to maintain its warmth.
3. Grill the Chicken: Season the chicken breast with salt and pepper. Grill over medium-high heat for 5-6 minutes per side, or until cooked through and the internal temperature reaches 74°C (165°F). Let the chicken rest for 5 minutes before slicing it into strips. Resting allows the juices to redistribute, resulting in more tender and flavorful chicken.
4. Warm the Black Beans and Corn: In a small pot, combine the drained and rinsed black beans and corn kernels. Heat over low heat for about 5-7 minutes, stirring occasionally, until warmed through. Season with a pinch of salt and pepper. Avoid boiling, as this can make the beans mushy.
5. Prepare the Chipotle-Lime Crema: In a small bowl, whisk together the Greek yogurt, chipotle powder, lime juice, and honey (or maple syrup). Add a pinch of salt. Taste and adjust the seasoning as needed – add more lime juice for tanginess or honey for sweetness. The crema should be smooth and creamy.
6. Assemble the Bowls: Divide the cooked brown rice evenly among bowls. Arrange the roasted sweet potatoes, warmed black beans and corn, sliced grilled chicken, and diced avocado in separate sections on top of the rice. This creates a visually appealing and organized bowl.
7. Finish and Serve: Drizzle a generous amount of the chipotle-lime crema over the center of each bowl. Sprinkle with toasted pepitas, chopped cilantro, and lime zest. Serve immediately and enjoy!

Why Sweet Potato Works So Well in Burrito Bowls

The sweet potato isn’t just a colorful addition to this burrito bowl; it’s a nutritional powerhouse and a flavor complement. Its natural sweetness balances the smoky chipotle and the savory chicken beautifully. Roasting the sweet potatoes intensifies their flavor and creates a slightly caramelized texture that adds depth to the bowl. Sweet potatoes are also rich in Vitamin A and fiber, making this bowl a healthy and satisfying meal. They hold their shape well during roasting, providing a hearty base alongside the rice and other ingredients.

Customizing Your Sweet Potato Burrito Bowl

This recipe is incredibly versatile! Feel free to swap out the chicken for steak, shrimp, or tofu. For a vegetarian option, simply omit the chicken and add extra black beans or a plant-based protein source. You can also adjust the spice level by adding more or less chipotle powder. Other great additions include pickled onions, shredded lettuce, or a sprinkle of cotija cheese (if not vegan). Don’t be afraid to experiment and create a bowl that suits your taste!

Tips for the Perfect Chipotle-Lime Crema

The chipotle-lime crema is the star of the show, adding a creamy, smoky, and tangy element to the bowl. Using full-fat Greek yogurt will result in a thicker, richer crema. If you prefer a thinner consistency, add a tablespoon of water or lime juice at a time until you reach your desired texture. For a spicier crema, use chipotle flakes instead of powder, or add a pinch of cayenne pepper. Taste as you go and adjust the lime juice and honey to achieve the perfect balance of flavors.

Meal Prep & Storage Instructions

This Sweet Potato Burrito Bowl is fantastic for meal prepping! You can roast the sweet potatoes, cook the rice, grill the chicken, and prepare the crema ahead of time. Store each component separately in airtight containers in the refrigerator for up to 4 days. Assemble the bowls just before serving to prevent the rice and sweet potatoes from becoming soggy. The avocado is best added fresh, as it tends to brown quickly.

Frequently Asked Questions

Can I use frozen sweet potatoes?

Yes, you can! However, frozen sweet potatoes may require a slightly longer roasting time. Make sure they are fully thawed before roasting.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as long as you ensure your spices and chicken broth (if using) are gluten-free.

Can I make this vegan?

Absolutely! Simply substitute the Greek yogurt with a plant-based yogurt alternative and omit the chicken or replace it with a plant-based protein source.

Enjoy Your Flavorful Bowl!

This Sweet Potato Burrito Bowl with Chipotle-Lime Crema is a vibrant, healthy, and satisfying meal that’s perfect for a weeknight dinner or a weekend lunch. Don’t forget to save this recipe to Pinterest for later! [Pinterest Save Button/Link]

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