Chipotle Sweet Potato Burrito Bowls with Peach Salsa
Sweet and spicy, these chipotle sweet potato burrito bowls make for a fantastic summer meal! With cilantro lime rice, black beans and a dreamy fresh peach salsa. Dairy free, gluten free and vegan.
It’s been exactly five weeks since I’ve shared a mexican recipe. Which is something that I find completely unacceptable!
So we are remedying this situation immediately with these smoke-y, sweet and spicy sweet potato burrito bowls.
Otherwise known as a completely acceptable way to consume a whole lotta chips and salsa in one sitting.
Because chips + salsa = a huge weakness of mine.
But you see, with these bowls, it’s part of the meal. So I mean, I have to eat all those chips. And all that extra salsa. Have to.
Yes, this recipe makes quite a bit of peach salsa. But just make it all.
It helps sort of perfectly cool down the spiciness from the chipotle peppers and well, any extra is most excellent for a quick little snack.
How to Make Sweet Potato Burrito Bowls
So, let’s discuss the nitty gritty of these bowls.
We have some brown rice that we’ll jazz up with some cilantro, lime juice and lime zest. Flavorful, citrusy, herby.
We have some sweet potatoes that we’ll cook in a skillet while the rice is simmering. Which have a good amount of kick from plenty of minced chipotle peppers in adobo sauce.
At the end, we’ll stir in some black beans for protein. And because they pair oh so well with the sweet potatoes.
Then, we’ll mix together a sweet and savory peach salsa. And please, make sure to use nice and ripe peaches here! If you’re making this in advance, wait to fold in the avocado (otherwise it gets ugly and brown).
And finally we’ll serve it all with a generous helping of crunchy corn tortilla chips. Blue corn please.
Additional Mexican Recipes You Might Enjoy:
- Mexican Minestrone Soup
- Mexican Quinoa Stuffed Portabella Mushrooms
- Skillet Mexican Brown Rice Casserole
- Mexican Nourish Bowls
- Quinoa and Roasted Vegetable Burrito Bowls
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the rice:
- 1 cup quick cooking brown rice*
- 2 ½ cups water
- ¼ cup loosely packed cilantro, chopped
- zest of 1 lime
- juice of 1 lime
- ¼ teaspoon salt
For the sweet potatoes:
- 2 tablespoons olive oil
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 2 medium sweet potatoes, cut into ½ inch chunks
- 1 tablespoon minced chipotle peppers in adobo sauce**
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup low-sodium vegetable broth, plus extra as needed
- 1 (15 ounce) can black beans, drained and rinsed
For the salsa:
- 3 medium peaches, chopped
- 2 ears fresh corn, kernels removed
- ¼ cup minced red onion
- 1 medium jalapeno, seeded and minced
- ½ cup loosely packed cilantro, chopped
- 1 medium avocado, pitted and diced
- juice of 1 lime
- ¼ teaspoon salt
- corn tortilla chips, for serving
To make the rice:
- Add the rice and water to a medium saucepan. Bring the mixture to a boil, give it a stir, then cover and reduce the heat.
- Let simmer for about 12 to 15 minutes, or according to the time on the package directions, until the water has been absorbed and the rice is tender.
- Remove from the heat and let stand covered for 5 to 10 minutes.
- Stir in the cilantro, lime zest, lime juice and salt. Set aside.
To make the sweet potatoes:
- Meanwhile, set a large skillet over medium heat. Add in the olive oil. When hot, add in the red onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.
- Add in the sweet potatoes, chipotle peppers, salt and pepper. Give the mixture a good stir, then cover and let cook for about 5 minutes, stirring halfway through.
- Add in the vegetable broth, give it another good stir, then re-cover and let cook for about 10 more minutes, until the potatoes are tender, stirring occasionally. If the skillet starts to get too dry and the potatoes are sticking to the bottom, add in a little more vegetable broth, a splash or so at a time.
- Add the black beans to the skillet and cook until warmed through, about 1 to 2 minutes. Remove from the heat and set aside.
To make the salsa:
- Add the peaches, corn, red onion, jalapeno, cilantro, avocado, lime juice and salt to a medium bowl. Toss to combine. Taste and make any adjustments you would like.
- Add some of the rice to a bowl. Top with some of the sweet potato / black bean mixture and some of the peach salsa. Serve with chips!
*I use quick cooking brown rice in this recipe - which I buy at Trader Joes. If you don’t use quick cooking brown rice, you’ll have to cook the rice longer (according to the package directions).
**If you are gluten free - be sure to check the ingredients on your chipotle peppers as some brands contain wheat.
This definitely has a decent amount of kick to it as written. If you aren’t a fan of spicier foods, I would decrease the amount of minced chipotle peppers in the sweet potato mixture and leave out the jalapeno in the salsa (although if you make sure you get rid of all the seeds and membranes it doesn’t add much spice!).
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 306Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 556mgCarbohydrates: 49gFiber: 11gSugar: 12gProtein: 9g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.