Southwestern Burrito Bowl
By Candace Braun Davison
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
4
Prep Time:
10 mins
Total Time:
35 mins
Jump to recipeWe challenged Candace Cameron Bure to make this meal — and sneak in a full-body workout in 30 minutes flat. Here's how she did it (and how you can copy her routine!).
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Ingredients
For the Citrus Vinaigrette
- 1/3 cup chopped fresh cilantro, plus more for garnish
- 1/4 cup extra-virgin olive oil
- Juice of 1 lime
- 1 Tbsp. apple cider vinegar
- kosher salt
- Freshly ground black pepper
- 1 clove garlic, minced
For the Burrito Bowl
- 2 large sweet potatoes, peeled and cut into 1/2" cubes
- 1 large red onion, diced
- 2 Tbsp. extra-virgin olive oil
- kosher salt
- 1/4 tsp. chili powder
- 2 cups cooked brown rice
- 1 can refried beans, drained and rinsed
- 1 cup corn (canned or fresh)
- 1 plum tomato, chopped
- 1 avocado, sliced
Directions
- Step 1Make Cilantro-Lime Vinaigrette: Pour all ingredients into a blender and mix for 30 to 45 seconds or until thoroughly combined. Set aside. Preheat oven to 425°.
- Step 2On a large baking sheet, place sweet potatoes and onions. Toss with oil, salt and chili powder. Bake 23 to 25 minutes, or until sweet potatoes are tender.
- Step 3Assemble burrito bowl: Fill each bowl with brown rice, refried beans, corn, tomato, roasted sweet potato and onion, and slices of avocado. Drizzle with vinaigrette and garnish with extra cilantro, if desired.
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