Sweet Potato Bowls
An easy, delicious and heart healthy plant-based meal.
Ingredients
- 4 small sweet potatoes (about 2ish pounds total)
- 2 cups cooked brown or basmati rice
- 1 cup cooked black beans, I used canned, rinsed and drained
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1/4 teaspoon salt
Rustic salsa
- 1 yellow or red bell pepper, seeded and chopped
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely diced
- 1 tablespoon fresh lime juice
- 2 tablespoon chopped fresh cilantro leaves
- 1 ½ teaspoons olive oil
- Salt and pepper, to taste
Guacamole
- 1 ripe medium avocado
- ½ teaspoon garlic powder
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro leaves
- 1/4 teaspoon salt
For serving
- Shredded cabbage or romaine lettuce, hot sauce
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
- Place the sweet potatoes on baking sheet, and prick each one a couple of times with a fork. Bake until very tender, about 45 minutes.
- In a medium mixing bowl, combine the rice, black beans, cumin, garlic powder, and salt. Set aside.
- Make the rustic salsa: In a medium bowl, combine the bell pepper, cherry tomatoes, red onion, lime juice, cilantro and olive oil. Season the mixture with salt and pepper, and toss to combine. Set aside.
- 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.
- 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.
- 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.
Notes
- These burrito bowls are filled with whole grain brown rice, which is so much better for your heart than refined grains.
- It’s great to give up meat at least one night a week and fill up with veggies. This plant-based meal is perfect for “Meatless Monday” or whatever day of the week you want to swap out meat for a veggie meal.
- There is plenty of flavor using cilantro and other spices, so you won’t need to add much salt.
- The avocado used as a topping is a fabulous heart healthy fat.
Nutrition
Serving: 1stuffed sweet potato | Calories: 388kcal | Carbohydrates: 67.1g | Protein: 10.5g | Fat: 10.9g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 5.5g | Sodium: 1183mg | Potassium: 29mg | Fiber: 15.7g | Sugar: 12.3g | Vitamin A: 3350IU | Vitamin C: 85.8mg | Calcium: 90mg | Iron: 3.1mg