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Sweet Potato Burrito Bowl with Ancho Chili Sauce


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. 


  • 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


  1. Cook 2 and a half cups of white rice in 5 cups of chicken stock following the instructions on the rice package.
  2. 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.
  3. Flash roast the chilis for 15 seconds per side on a hot dry skillet with the help of a spatula.
  4. Place chilis in a bowl of hot water with a plate on top of them to keep them submerged for 20 minutes.
  5. Preheat oven to 375°.
  6. Dice 4 sweet potatoes into 1/4 inch cubes.
  7. Place sweet potatoes in a large bowl with 2 tbsp. of avocado oil and mix until they are well covered.
  8. Create the seasoning for the sweet potatoes by combine cumin, coriander, oregano and chili powder.
  9. Mix the seasoning with the sweet potatoes until they are well covered.
  10. Place the the seasoned sweet potatoes on a baking sheet and bake in the oven for 20 minutes.
  11. Dice the yellow onion and place in a medium sauce pan with 1 tbsp. of avocado oil and sauté until the onion turns translucent.
  12. Dice 4 cloves of garlic and add to the onions along with the 4 oz. can of green chilis.
  13. Rinse 2 cans of 15 oz. black beans and add them to the sauce pan and continue to sauté for another 10 minutes.
  14. While everything cooks, dice the tomato, cilantro and slice the avocado and iceberg lettuce.
  15. Combine all finished ingredients in a large bowl.
  16. Drizzle the juice of one lime on the constructed bowl.
  17. 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.
  18. Pulse until you have a very smooth consistency.
  19. Finish the sauce by adding 2 tbsps. of mayonnaise for every tbsp. of chili paste and salt to taste.
  20. Serve the bowl with the sauce on the side.


Olive oil can be used in the place of the avocado oil.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes