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Suggest a better descriptionSweet Potatoes:
Preheat oven to 425F. Toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
Rice:
Let 4 cups of water come to a boil. Add in the rice, then let it come to another boil. Reduce heat to simmer and cover with lid. Let sit for 23 minutes.
Black Beans:
Transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
Corn:
Drain off half of the liquid from the corn.
Pour the remaining liquid and corn in a small saucepan over medium heat.
Add butter, garlic, parsley (if using dried), salt and pepper.
Simmer until the liquid is almost completely gone, about 5-7 minutes.
Taste and adjust seasonings (if you're using fresh parsley, add at this point).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (772g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 951 | ||
Calories from Fat: 205 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.8g | 30 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 57.5mg | 18 % | |
Sodium 1081.4mg | 37 % | |
Potassium 1500.3mg | 39 % | |
Total Carbohydrate 156.8g | 46 % | |
Dietary Fiber 19.4g | 78 % | |
Sugars, other 137.3g | ||
Protein 31.6g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 951
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