Main Course,Salads

Sweet Potato Burrito Bowl

Makes 4 servings

1 can (341 mL) whole kernel corn, drained and rinsed
1 can (540 mL) black beans, drained and rinsed
2 cups (500 mL) cherry or grape tomatoes, cut into quarters
½ onion, diced
1/2 jalapeno, diced
1 cup of freshly minced cilantro
1 clove of garlic, minced
juice of 2-3 limes
salt and pepper to taste
3 American sweet potatoes, peeled and cut into small cubes
1-2 tsp ground cumin
olive oil
4 cups (1 L) of cooked quinoa or rice


sour cream, cheese, hot sauce, avocado


For the salsa:

  1. Place corn, bean, tomatoes, onion, jalapeno, cilantro, lime, juice, garlic and sea salt into a large mixing bowl and toss until well combined.
  2. Adjust salt, pepper, and lime juice to taste.
  3. Let sit for about 10-15 mins to let flavours combine.

For the burrito bowl: 

  1. Preheat the oven to 425oF degrees. (200oC)
  2. Place sweet potato cubes in a large ziplock bag, drizzle with olive oil and sprinkle with salt and cumin. Seal the bag and shake until potatoes are evenly coated.
  3. Place sweet potatoes on a foil-lined baking sheet and bake for 15 mins or until edges are golden brown.
  4. Serve on quinoa or rice with layers of salsa and sweet potato.

 Recipe created by the American Sweet Potato Marketing Institute