Bowls, so hot right now. This recipe is a healthier take on one of my favorite bowls: the burrito bowl (the poké bowl is not far behind). The green rice recipe alone is a keeper, but add in perfectly seasoned black beans, roasted sweet potatoes, avocado, and pepitas, and you’ve got one seriously delicious bowl on your hands.
This recipe was adapted from Cookie and Kate’s Sweet potato green rice burrito bowls. You can find the full, original recipe here! Yes, the ingredient list is long, but the recipe is not difficult…I promise. I also love this bowl because it incorporates one of my all-time favorite fall veggies – sweet potatoes! You could also add bell peppers and onions to this, or sub the rice for farro.
- 5-6 tbsp EVOO
- 1½ cups long grain brown rice
- 2 medium to large sweet potatoes, peeled and sliced into 1-inch chunks
- 3 cups vegetable broth
- 2 cans seasoned black beans, with cooking liquid
- 1½ cup baby spinach
- ½ cup cilantro
- 1/4 cup pepitas
- 1 avocado, pitted and sliced
- 1 jalapeño pepper, seeded and roughly chopped
- 1 medium shallot, peeled and roughly chopped
- 1 garlic clove, peeled, roughly chopped
- Juice of one lime
- ½ teaspoon smoked paprika
- 2 tsp ground cumin
- 1/2 tsp chili powder
- 2 tsp sea salt
Note: I also added some puréed chipotle chiles in adobo to my bowls – totally optional but adds a great smoky flavor!
- Preheat oven to 425. Prepare two baking sheets with parchment paper or foil.
- Place spinach, cilantro, jalapeño, shallot, garlic, salt and ½ cup of the vegetable broth in a food processor or blender. Blend until smooth.
- Heat your olive oil in a heavy-bottomed pot over medium heat until simmering. Add the rice and stir to coat. Let the rice lightly brown.
- When most of the rice has toasted, add the green purée. Stir to combine and continue to cook for another minute or so. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, about 35 to 40 minutes.
- While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until evenly coated. Arrange in a single layer on your prepared baking sheet and bake for 35 to 40 minutes, tossing halfway, until they’re tender and caramelizing at the edges.
- Meanwhile, transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat (this is also where you add the adobo purée if you’re doing so – you can save some extra and top the bowls with it if desired!).
- Once the sweet potatoes are done cooking, toss the pepitas with ¼ teaspoon olive oil and a sprinkle of salt on the remaining baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they’re turning lightly golden.
- Remove the rice and beans from heat and season to taste.
- Assemble your bowls. Start with the green rice, then use a slotted spoon to transfer beans to the bowls. Top with sweet potatoes and sliced avocado. Finish them off with toasted pepitas and cilantro!