Ingredients
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1 ½ cup unsalted vegetable stock or water
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⅔ cup uncooked regular brown rice
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¼ cup chopped fresh cilantro
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2 tablespoon sliced green onion
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3 cup 3/4-inch pieces peeled sweet potatoes
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1 cup coarsely chopped red sweet pepper
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1 tablespoon olive oil
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1 teaspoon chili powder
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¼ teaspoon salt
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1 15 ounce can pinto beans, rinsed and drained
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¼ cup salsa
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¼ cup Cashew Cream or sour cream
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Toppings, such as chopped avocado, salsa, crumbled queso fresco, and/or toasted pepitas (optional)
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Lime wedges (optional)
Directions
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Preheat oven to 425°F. In a medium saucepan bring stock to boiling. Stir in rice. Return to boiling; reduce heat. Simmer, covered, 45 minutes or until rice is tender and broth is absorbed. Remove from heat. Fluff with a fork and stir in cilantro and green onion.
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Meanwhile, line a 15x10-inch baking pan with foil. In prepared pan combine next five ingredients (through salt); toss to coat. Roast 30 minutes or until potatoes are light brown and tender, stirring once.
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In a bowl stir together beans and salsa.
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Divide rice among serving bowls. Top with sweet potato mixture and bean mixture. Drizzle with Cashew Cream. If desired, sprinkle with toppings and additional cilantro, green onions, and/or chili powder and serve with lime wedges. 1 1/2 cups per serving. Yields 2 cups rice, 2 1/2 cups sweet potato mixture, + 1 1/2 cups bean mixture.
Cashew Cream
Place 1 cup raw cashews in a bowl and cover with boiling water. Cover and let soak 30 minutes; drain. Place cashews in a food processor with the ½ cup water, 2 teaspoons cider vinegar, 1 teaspoon lime juice, 1 teaspoon lime juice, and ⅛ teaspoon salt. Cover and blend until smooth, adding additional water as needed to make a smooth puree of drizzling consistency.
Tip
Burrito bowls can be assembled in airtight containers and stored in the refrigerator up to 3 days. Take for lunch and enjoy bowls chilled.
Nutrition Facts (per serving)
| 369 | Calories |
| 7g | Fat |
| 66g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 369 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 5% |
| Sodium 764mg | 33% |
| Total Carbohydrate 66g | 24% |
| Total Sugars 9g | |
| Protein 10g | 20% |
| Vitamin C 54mg | 60% |
| Calcium 86mg | 7% |
| Iron 2.9mg | 16% |
| Potassium 846mg | 18% |
| Folate, total 41mcg | |
| Vitamin B-6 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.