Anytime I can put sour cream and cheese on something, I’m a happy girl. I guess that’s why I’m such a huge fan of Mexican food — what’s not to like? Unfortunately though, Mexican food also happens to be one of the worst diet offenders. So when that craving strikes (which it does frequently), I like to play around with different Mexican-inspired ingredients to see how I can satisfy that craving without throwing my entire concept of healthy eating right out the window.
This recipe — which contains healthy brown rice, black beans and sweet potatoes — gets a huge punch of flavor from canned chipotles in adobo. If you haven’t tried them before, you must — they’re an amazing way to add TONS of great smoky spice to a dish with hardly any effort. You won’t believe how good they taste when combined with the sweet potatoes.
The best part about this dish is that you can indulge in an entire bowl without feeling guilty. Each serving is packed with tons of protein, fiber, vitamins and minerals, so you don’t even have to feel bad about splurging with a little sour cream and cheese. I know I didn’t.
Smoky Chipotle Vegetarian Bowl (serves 4)
What you need:
- 1 large sweet potato, peeled and cut into 3/4″ cubes
- 1 small yellow onion, finely chopped
- 1 chipotle in adobo, finely chopped, plus 1-2 tablespoons adobo sauce (from a can of chipotles in adobo)*
- 1 tablespoon olive oil
- 1 can black beans, rinsed and drained
- 1 handful of cilantro, finely chopped (divided)
- 1 cup cooked brown rice (made from approximately 1/2 cup uncooked rice)
- 2 scallions, thinly sliced (divided)
- Salt and pepper
- Diced avocado, shredded cheddar cheese and sour cream (for serving)
How you do it:
- Preheat oven to 425 degrees. Line a metal baking sheet with foil and spray liberally with cooking spray.
- In a large bowl, toss sweet potato, onion, chipotle, adobo sauce, olive oil and salt and pepper to taste. Spread evenly on baking sheet and roast for approximately 25 minutes or until potatoes are browned.
- After the potatoes have been roasting for 20 minutes, put black beans in a small sauce pan over medium-low heat. Add half of the cilantro, season with salt and pepper, and heat until warmed through.
- Fluff the cooked brown rice and add half the scallions and the remaining half of the cilantro. Season with salt.
- Assemble by layering the rice, chipotle potatoes and black beans in each of your serving bowls. Top with remaining scallions, avocado, shredded cheddar and sour cream.