This sweet potato burrito bowl with ancho chili sauce is not only delicious but also helps you power through your day. This recipe is very filling with a base of white rice, black beans, onion and of course sweet potato. Adding avocado, diced tomato, cilantro, lime juice and a great ancho chili sauce packs tons of flavor and loads of vitamins and minerals making a powerful lunch that will fill you up and not leave you feeling tired afterwards.
Now I know you are used to hearing from my wife Elena but she is beginning a new job and I’ve offered to step up while she gets used to her new schedule! Congratulations Elena! So, occasionally I will be doing some of the writing of her delicious recipes as well as her apprentice in the kitchen (don’t forget taste-tester and note taker).
Sweet Potato Burrito Bowl with Ancho Chili Sauce
I don’t know about you guys but when Elena and I first started quarantine over a year ago, we ran to our favorite place Costco. Somehow in our minds we thought, “OK, we don’t know when we will be able to leave the house and what food will be available”. So when we shopped, we purchased SO MANY bags of rice as well as a mix of canned and dry beans. This is what Elena grew up on and she knew that it was super cost effective and you could feed an army with it if you needed to. Since she grew up on rice and beans, she has about a million different ways to prepare them together, all of them delicious. Which is good for me, because I am obsessed with most of her black bean recipes. But I should mention she has told me at times when she and her brother were kids they would experiment with different ingredients in their rice and beans like ketchup and ranch dressing to break up the monotony of having it everyday. Not sure I would try these but I can attest to the amazing flavors of this recipe and the ancho chili sauce.
This recipe will feed an army or in this case Elena and I this week. To start, make two and a half cups of white rice and cook according to the package but replace the water with chicken stock.
While the rice is cooking, prepare and rehydrate your ancho chilis for the sauce. You can do this by removing the stems from the dried chilies and slice open the chilis lengthwise so that you can flatten out the skin and remove the seeds. Using a hot dry skillet flash roast the chilis for 15 seconds per side with the help of a spatula pressing down on the chilis to bring out the flavors. Finally, submerge the chilis in a bowl with hot tap water placing a small dish on top of them to keep them fully submerged for 20 minutes.
Now it is time to preheat the oven to 375° and prepare four sweet potatoes by cutting them into 1/4 inch cubes. Place the cubed sweet potatoes in a large mixing dish and drizzle 2 tbsp. of avocado or olive oil and mix to fully coat. Then season the potatoes in the mixing bowl with 2 tsp. of cumin, 2 tsp. of coriander, 1/2 tsp. of oregano and 1/2 tsp. of chili powder. Place the seasoned sweet potatoes on a baking sheet and bake for 20 minutes.
Next, prepare the black beans and onions. Dice a large yellow onion and add to a medium size sauce pan with a tbsp. of avocado oil and sauté until they are translucent. You can then add one 4 oz. can of green chilis, 4 cloves of diced garlic and two rinsed 15 oz. cans of black beans. Continue to sauté for another 10 minutes to allow all of those flavors to come together.
While you wait for any remaining items to cook, dice a medium tomato, one bunch of cilantro, an avocado and a bag of iceberg lettuce.
Finally, place your rehydrated chilis, a half cup of the water from the rehydrated chili bowl and 3 cloves of garlic into a blender and blend until you have a smooth consistency. To create the sauce add 1 to 2 tbsps. of mayonnaise for every tbsp. of chili paste that you have created with a dash of salt to taste.
You can now combine everything in a large serving bowl. Drizzle the juice of 1 lime over the contents of the bowl and serve the sauce on the side.
Enjoy!
For another power bowl recipes try our Quick Teriyaki Salmon Bowl.
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Sweet Potato Burrito Bowl with Ancho Chili Sauce
- Total Time: 1 hour
Description
This sweet potato burrito bowl with ancho chili sauce is not only delicious but also helps you power through your day. This recipe is very filling with a base of white rice, black beans, onion and of course sweet potato. Adding avocado, diced tomato, cilantro, lime juice and a great ancho chili sauce packs tons of flavor and loads of vitamins and minerals making a powerful lunch that will fill you up and not leave you feeling tired afterwards.
Ingredients
- 4 large sweet potatoes
- 2 and a half cups of white rice
- 5 cups of chicken stock
- 2 15 oz. cans of black beans
- 1 4 oz. can of green chilis
- 1 large yellow onion
- 2 dried ancho chilis
- 7 cloves of garlic
- 1 bunch of cilantro
- 1 medium tomato
- 1 avocado
- 3 tbsp. of avocado oil
- 2 tsp. cumin
- 2 tsp. coriander
- 1/2 tsp. oregano
- 1/2 tsp. chili powder
- 1 lime
- salt to taste
Instructions
- Cook 2 and a half cups of white rice in 5 cups of chicken stock following the instructions on the rice package.
- Take your two dried ancho chilis and remove the stems and slice them open lengthwise so that they lie flat and you can remove the seeds and veins.
- Flash roast the chilis for 15 seconds per side on a hot dry skillet with the help of a spatula.
- Place chilis in a bowl of hot water with a plate on top of them to keep them submerged for 20 minutes.
- Preheat oven to 375°.
- Dice 4 sweet potatoes into 1/4 inch cubes.
- Place sweet potatoes in a large bowl with 2 tbsp. of avocado oil and mix until they are well covered.
- Create the seasoning for the sweet potatoes by combine cumin, coriander, oregano and chili powder.
- Mix the seasoning with the sweet potatoes until they are well covered.
- Place the the seasoned sweet potatoes on a baking sheet and bake in the oven for 20 minutes.
- Dice the yellow onion and place in a medium sauce pan with 1 tbsp. of avocado oil and sauté until the onion turns translucent.
- Dice 4 cloves of garlic and add to the onions along with the 4 oz. can of green chilis.
- Rinse 2 cans of 15 oz. black beans and add them to the sauce pan and continue to sauté for another 10 minutes.
- While everything cooks, dice the tomato, cilantro and slice the avocado and iceberg lettuce.
- Combine all finished ingredients in a large bowl.
- Drizzle the juice of one lime on the constructed bowl.
- Take your rehydrated ancho chilis and place them in a blender with 1/2 cup of the liquid left over from rehydrating the chilis and 3 cloves of garlic.
- Pulse until you have a very smooth consistency.
- Finish the sauce by adding 2 tbsps. of mayonnaise for every tbsp. of chili paste and salt to taste.
- Serve the bowl with the sauce on the side.
Notes
Olive oil can be used in the place of the avocado oil.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
