One-pan Sweet Potato Burrito Bowls

yum

Feb 21

Planning my lunches is so helpful. If I don’t plan ahead, I’ll end up eating chips and candy for lunch. LOL. If I’m not organized and prepped, I eat so poorly. I don’t know why that is. It’s just the facts.

I’m also picky when it comes to leftovers and meal prep! Eating the same thing for multiple days in a row can be a challenge. That’s why I love this sweet potato goodness – it keeps so well and doesn’t get soggy and gross after a couple days. Chris hates almost every ingredient in this recipe, so it works out perfectly for my lunch when he’s at work.

Let’s get to cooking!

You’ll need:

3-4 large sweet potatoes (cubed)
1 cup dry rice (white or brown)
About 10 sweet mini peppers
1 can of black beans (drained and rinsed)
1 can of corn (drained)
1 can of petite diced tomatoes (not drained)
3/4 cup of chicken or vegetable stock
Pack of taco seasoning mix

Step 1: Peel and cube sweet potatoes. Drizzle your preferred cooking oil in your pan and add the cubed sweet potatoes. Sauté until tender. I usually cut my sweet peppers while the potatoes are cooking.

Step 2: Once potatoes are cooked to your liking, pour dry rice into the same pan. Drizzle a little more cooking oil and mix the rice around. Let it cook for about 2 minutes, stirring often.

Step 3: Mix taco seasoning packet into stock. Set aside

Step 4: Add corn, black beans, petite diced tomatoes, and mini peppers.

Step 5: Pour taco seasoning and stock liquid mix over all ingredients. Stir to combine. Bring to a boil.

Step 6: Reduce heat to simmer and put the lid on. Let everything cook for about 45 minutes, stirring a couple times to avoid burning. You’ll know it’s done when the rice is tender and cooked to your liking.

Tips: If you are using brown rice, it will take longer to cook. If the rice is stressing you out, you can always cook it before and add cooked rice to the mix. You’ll just need improvise a little!