Tropical Sweet Potato Burrito Bowls
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
for the potatoes
  • 2 medium sweet potatoes, peeled and diced
  • 1 tbsp ground cumin
  • Pinch of ancho chili powder
  • 1 tbsp extra virgin olive oil
for the pineapple salsa
  • 2 C diced fresh pineapple
  • ½ small jalapeno, seeded, membrane removed and chopped
  • 1 tbsp red onion, chopped
  • Juice from one lime
for the avocado crema
  • 1 ripe avocado, peeled and pitted
  • ¾ C plain low fat Greek yogurt
  • 2 tbsp fresh cilantro
  • 1 clove of garlic, peeled
  • 2 tbsp fresh lime juice
for the cilantro lime brown rice
  • 2 C cooked brown basmati rice (cook ½ C uncooked rice to yield approximately 2 C cooked rice)
  • ¼ C fresh lime juice (about 1 lime)
  • Pinch of ancho chili powder (can use chipotle chili powder or omit)
  • 2 tbsp fresh cilantro
for the toasted coconut
  • ¼ C unsweetened shredded coconut
  • ½ tsp mustard seed (can omit if you don't have it)
  • 1 C cooked black beans (can use canned)
  • salt and ground pepper
  • 4 serving bowls
  1. For the sweet potatoes. Toss the diced sweet potatoes with the cumin, ancho chili powder, extra virgin olive oil and ¼ tsp each of salt and pepper. Drizzle with the olive oil and toss to coat. Saute in a preheated skillet over medium high heat for 5-10 minutes or until tender. The potatoes may become slightly charred in some areas. That's ok. Once the potatoes are done cooking, turn off the stove and set aside the skillet.
  2. For the pineapple salsa. Place the pineapple, jalapeno, red onion and lime juice in a small mixing bowl. Mix well. Then cover and refrigerate until ready to use.
  3. For the avocado crema. Place the avocado, Greek yogurt, cilantro, garlic clove, lime juice and ¼ tsp of salt into a food processor. Process until the mixture is smooth and creamy. Cover and refrigerate until ready to use.
  4. For the cilantro lime brown rice. Place the rice, lime juice, ancho chili powder, cilantro and a pinch of salt and ground pepper in a mixing bowl. Mix well.
  5. For the toasted coconut. Whisk together the unsweetened coconut and mustard seed. Place in a preheated saucepan or skillet and toast for 3-5 minutes or until golden. Stir often so it doesn't burn.
  6. Heat the black beans in a microwave safe bowl in your microwave for about 1 minute.
  7. Assemble the bowls. Place ½ C of rice into each bowl. Divide the black beans, sweet potatoes and salsa among the four bowls. Then garnish each bowl with 1 tbsp of the toasted coconut. Drizzle each bowl with 2 tbsp of the avocado crema.
Nutrition data is approximate and is based on the measurements that I used for each bowl.

Store unused avocado crema in an airtight container in your refrigerator for up to 3 days.

If serving less than 4 people, store unused ingredients in your refrigerator. The pineapple salsa is good for up to 2 days. All other ingredients will last up to a week (other than the crema, as noted above).
Nutrition Information
Serving size: 1 bowl Calories: 383 Fat: 10g Saturated fat: 5g Unsaturated fat: 4g Trans fat: 0g Carbohydrates: 58g Sugar: 16g Sodium: 259mg Fiber: 10g Protein: 10g Cholesterol: 2mg
Recipe by This Gal Cooks at