Bean & Rice Burrito Bowls
Ingredients
- 1½ cups reduced-sodium chicken or vegetable broth or water
- ⅔ cup uncooked brown rice
- ¼ cup snipped fresh cilantro
- 2 Tbsp sliced green onion
- 3 cups (¾-inch) pieces peeled sweet potatoes
- 1 cup coarsely chopped red sweet pepper
- 1 Tbsp olive oil
- 1 tsp chili powder
- ¼ tsp salt
- 1 (15-oz) can pinto beans, rinsed and drained
- ¼ cup salsa
- ¼ cup crema or sour cream
- Lime wedges (optional)
- Toppings, such as as toasted pumpkin seeds (pepitas), avocado, crumbled queso fresco, and/or additional salsa, cilantro, or green onions (optional)
Instructions
- Preheat oven to 425°F. In a medium saucepan bring broth to boiling. Stir in rice. Return to boiling; reduce heat. Simmer, covered, 45 minutes or until rice is tender. Fluff with a fork; stir in cilantro and green onion.
- Meanwhile, in a foil-lined 15x10-inch baking pan toss together the next 5 ingredients (through salt). Roast 30 minutes or until potatoes are browned and tender, stirring once. In a medium bowl combine beans and salsa.
- Divide rice among bowls. Top with sweet potato mixture and bean mixture. Drizzle with crema, and, if desired, sprinkle with additional chili powder. If desired, serve with lime wedges and toppings.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
363
|
363
|
| Fat (g) | 8 | 8 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 10 | 10 |
| Carb (g) | 63 | 63 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 529 | 529 |
Better Homes and Gardens Meal Plan
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