Name: Burrito-Stuffed Sweet Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 small sweet potatoes (mine came to about 2 ½ pounds total); ½ cup uncooked brown basmati rice, rinsed; 1 cup cooked black beans (I used canned, rinsed and drained); 1 teaspoon ground cumin; ½ garlic clove, minced; ½ teaspoon olive oil; 1 teaspoon tomato paste; Pinch of salt; 1 yellow or red bell pepper, seeded and chopped; 1 cup cherry tomatoes, halved; ½ small red onion, chopped (mine came to about ¾ cup chopped); 1 tablespoon fresh lime juice; 2 tablespoon chopped fresh cilantro leaves; 1 ½ teaspoons olive oil; Salt and pepper, to taste; 1 ripe, medium avocado; ½ clove garlic, minced; 1 tablespoon fresh lime juice; 2 tablespoons chopped fresh cilantro leaves; Generous pinch of salt; Shredded cabbage (Laura used green; I used purple) or romaine lettuce; Hot sauce (optional)

Burrito-Stuffed Sweet Potatoes

Fresh sweet potato burrito bowls from The First Mess Cookbook! This is a fun, hearty dinner recipe that happens to be vegan and gluten free. Recipe yields 4 stuffed sweet potatoes, enough for 2 to 4 servings.

1 hr 5 min total 20 min prep 45 min cook 4 388 cal

Instructions

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1 Preheat the oven to 400 degrees Fahrenheit. Line a baking dish with parchment paper.
2 Place the sweet potatoes in the baking dish, and prick each one a couple of times with a fork. Slide the sweet potatoes into the oven and bake until very tender, about 45 minutes (mine took 5 to 10 minutes extra since they were a little bigger than specified).
3 In a medium saucepan, combine the basmati rice, black beans, cumin, garlic, olive oil, tomato paste and salt. Pour 1 ¼ cups water into the pot. Cover and bring to a boil over medium heat. Lower the heat to a simmer, and cook until all of the liquid is absorbed, about 40 minutes. Cover and set aside to keep the rice warm.
4 Make the rustic salsa: In a medium bowl, combine the bell pepper, cherry tomatoes, red onions, lime juice, cilantro and olive oil. Season the mixture with salt and pepper, and toss to combine. Set aside.
5 Make the guacamole: Peel the avocado and extract the pit. Place the avocado flesh in a medium bowl and mash with a fork. Once you’ve broken it up a bit, add the garlic, lime juice, cilantro and salt. Mash the avocado until the seasoning is evenly distributed and you have a chunky paste. Set aside.
6 Place each baked sweet potato in a shallow bowl. Cut along the top of the sweet potato and pull back the skin. Spilt the sweet potatoes a little bit to make room for the fillings.
7 Divide the rice and bean mixture among the sweet potatoes (spillover is fine!). Top each bowl with ¼th of the rustic salsa. Finish each plate with a dollop of the guacamole and some shredded cabbage on top. Serve with hot sauce on the side if you wish.