High Protein / Weight Watchers Friendly
Beef Burrito Sweet Potato Bowl brings all those familiar burrito flavors into a hearty dinner bowl, with roasted sweet potatoes taking the place of a tortilla.
There’s still brown rice, seasoned ground beef, black beans, corn, and plenty of toppings, so you won’t miss much from a traditional burrito.
The sweet potatoes are roasted with chili powder, cumin, and garlic until they’re tender with lightly browned edges.
They have a little natural sweetness that tastes especially good with the savory beef and salsa. A spoonful of Greek yogurt gives each bowl that creamy finish you’d normally get from sour cream.
You’ll need a baking sheet for the sweet potatoes and a large skillet for the beef mixture. Both can cook at the same time, which helps keep this high protein dinner to about 45 minutes.
The toppings are easy to adjust, too. Add more salsa if you like a little heat, leave off the cilantro, or use whatever fresh vegetables you have available.
You can also prepare the rice and beef ahead of time, then assemble the bowls when you’re ready for lunch or dinner.
Why You’ll Love This Beef Burrito Sweet Potato Bowl
All the Good Stuff From a Beef Burrito
You still have seasoned beef, rice, beans, cheese, and salsa, just served in a bowl instead of a tortilla. The roasted sweet potatoes are a nice change from the usual burrito filling, especially with the warm spices.
Plenty of Protein for Dinner
Each serving has a generous portion of lean ground beef, along with black beans, cheese, and Greek yogurt. It’s a satisfying high protein meal with enough substance to serve on its own.
Mild Enough to Adjust the Heat
The seasoning gives the beef plenty of flavor without making it especially spicy. Choose a mild salsa to keep things gentle, or use hot salsa and add sliced jalapeños if you prefer more heat.
Everyone Can Choose Their Toppings
Serve the beef, sweet potatoes, and rice with the toppings on the side. It’s an easy way to accommodate different preferences without preparing separate meals.
Leftovers Make a Good Lunch
The beef mixture, rice, and sweet potatoes can be refrigerated separately and reheated when needed. Add the cold toppings afterward for a fresh lunch without much preparation.
Ingredient Substitutions
Ground Turkey
Use 93% lean ground turkey instead of beef. Cook it thoroughly to 165°F, and keep the seasonings the same.
White Rice
White rice can replace brown rice in equal amounts. Cooked cauliflower rice is another option if you prefer more vegetables.
Pinto Beans
Use rinsed and drained pinto beans instead of black beans. Both are common in burrito bowls.
Sour Cream
Light sour cream can replace the Greek yogurt for a more traditional burrito topping.
Cheese
Reduced-fat cheddar or Monterey Jack can replace the Mexican blend cheese.
Fresh or Frozen Corn
Canned corn works just as well as frozen. Drain it before adding it to the skillet.
Butternut Squash
Cubed butternut squash can replace the sweet potatoes. Roast until tender, checking a few minutes early since the cooking time may vary.
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Beef Burrito Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
For the Beef Burrito Mixture:
- 1 teaspoon olive oil
- 1 pound 93% lean ground beef
- ½ cup yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup black beans rinsed and drained
- ½ cup frozen corn thawed
- ⅓ cup salsa
For the Bowls:
- 1 cup cooked brown rice
- 1 cup diced tomatoes
- ½ cup shredded reduced-fat Mexican blend cheese
- ½ cup plain nonfat greek yogurt
- ¼ cup chopped fresh cilantro
- 2 tablespoon sliced green onions
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the cubed sweet potatoes on the prepared baking sheet.
- Drizzle with 2 teaspoons olive oil and sprinkle with chili powder, garlic powder, cumin, and salt. Toss to coat evenly.
- Roast for 22 to 27 minutes, stirring halfway through, until tender and lightly browned.
- Heat 1 teaspoon olive oil in a large skillet over medium heat.
- Add the ground beef and onion. Cook for 6 to 8 minutes, breaking the beef into small pieces, until browned and the onion is soft.
- Drain any excess grease from the skillet.
- Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds, stirring constantly.
- Add the black beans, corn, and salsa. Stir and cook for 3 to 4 minutes, until heated through.
- Divide the cooked brown rice and roasted sweet potatoes evenly among 4 bowls.
- Divide the beef mixture among the bowls. Top each serving with diced tomatoes, shredded cheese, Greek yogurt, cilantro, and green onions.
Notes
Tips and Tricks
Keep the sweet potatoes evenly sized – Cut them into similar ½-inch cubes so they roast at the same rate. Give the potatoes some room – Spread them in a single layer on the baking sheet. Use a second sheet if needed to avoid crowding. Use thick salsa – A chunky salsa works best for the beef mixture. If your salsa is watery, let the mixture simmer briefly to reduce the liquid. Prepare the rice ahead – Use leftover cooked brown rice or microwaveable brown rice to save time. Add the toppings last – Wait until you’re ready to serve before adding the tomatoes, yogurt, cilantro, and green onions.Storing and Reheating
Refrigerating – Store the cooked beef mixture, sweet potatoes, and rice in airtight containers in the refrigerator for up to 3 to 4 days. Keep the fresh toppings separate. Freezing – Freeze the cooled beef mixture and roasted sweet potatoes in freezer-safe containers for up to 3 months. Freeze the rice separately if desired. Add fresh toppings after reheating. Reheating – Microwave individual portions of beef, rice, and sweet potatoes until heated through to 165°F. Stir halfway through heating. Add the cold toppings just before serving.Nutrition
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