Black Bean & Sweet Potato Burrito Bowls with Chipotle Cream

Serves 2 | Finish in 30 minutes

June is Men’s Health Month, a good time to give your diet a healthy overhaul. Our Black Bean & Sweet Potato Burrito Bowls are easy to make, inexpensive and loaded with guy-friendly superfoods – remember, you are what you eat!


1 medium sweet potato (about 10 - 12 ounces), 1 tablespoon olive oil, 1 tablespoon Litehouse Food Instantly Fresh Cilantro, ¼ cup Litehouse Food Opadipity Chipotle Greek Yogurt Dip (divided), 3 cups baby spinach, 1 15-ounce can black beans (drained and rinsed), ½ cup prepared pico de gallo, ¼ cup thinly sliced red onion, ½ small avocado cut in slices, 2 ounces crumbled queso fresco cheese, ½ lime sliced for garnish,


1. Preheat oven to 400 F degrees. 2. Wash and dry sweet potato; chop into approximate ½” cubes. Place on one side of rimmed baking sheet; drizzle with olive oil and sprinkle with cilantro. Add frozen to the other side of pan. 3. Roast for approximately 15 – 20 minutes or until sweet potatoes are softened and beginning to crisp and corn is turning slightly brown at edges. Remove from oven. 4. Place sweet potatoes in bowl and coat with 2 tablespoons of Chipotle Ranch Dip. 5. Layer spinach evenly among the bottom of two bowls. Top with dressed sweet potatoes, black beans, roasted corn, pico de gallo, red onion, and avocado. Sprinkle with crumbled cheese, add a dollop of the remaining Chipotle dip and garnish with lime wedge.

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