Caramel Chipotle Sweet Potato Burrito Bowls.
Quinoa burrito bowls, what what!
It’s meatless Monday right here and I join you with a meatless burrito bowl.
Or we can look at it as celebrating taco Tuesday a day early (with, err… burritos) because it’s the internet and we do what we want!
In all seriousness, it’s very rare that I myself have a meatless burrito bowl. I mean, we know that Eddie doesn’t, being that he thinks the world is ending if chicken or beef isn’t involved. My favorite is some sort of pulled pork, so that’s always the go to. It’s just a part of my burrito bowl life.
But here’s the thing! Making homemade burrito bowls is sort of a pain in the ass. Just being real. It SOUNDS like an amazing option, but then you start to realize that since you are making everything at home, you have to make literally… EVERYTHING. The rice. The beans. The salsa (multiple ones, of course), any sort of pico, the guacamole, the fajita peppers, the meat and everything else that you might order at Chipotle or Qdoba or Moe’s or whatever. You know?
If you want that loaded burrito bowl like I do, it is just a lot. A lot of chopping and cooking and pots and pans. Especially on a weeknight! Almost every single time I make burrito bowls at home, I’m cursing myself halfway through and ready to drive to Chipotle.
So here’s what I do! I don’t really simplify that process. Unfortunately. But I do make extra. Like lots of extra. If I’m going to make all of that stuff, I make enough so we have it for the week and use it in other capacities.
We might do one more burrito bowl later in the week. And a lot of times, I’ll do that one as a veggie-only option.
Or! If I’m reheating things for lunch? I’ll make a veggie burrito bowl like this.
That’s where my meatless bowls come in to play.
Here, I took this caramel roasted sweet potato idea and added some chipotle flavor. Oh my gosh – these are SO good. They obviously make an terrific side dish if you are looking for that. But they are awesome on top of the bowl too!
We make them almost every single week.
I also used quinoa here instead of rice. I’ve been on a quinoa kick lately. So has Eddie! He has been taking it in his lunch every single day. I made this lime quinoa from my honey chipotle chicken bowls and added a bit of cilantro. It’s goooood.
What else? My favorite just like Chipotle’s corn salsa. Some quick guac. Pickled red onions because I’m addicted and let’s just make it clear – those are the only onions I’d ever be addicted to.
Two kinds of beans, because honestly I almost always get both. Just two small scoops of both! And then they look at me quizzically at Chipotle and say that I “got a veggie burrito bowl but these pinto beans are made with bacon so you probably don’t want them…?” and I’m like “YES YES YES I want double the amount now! Bacon forever.”
A little bit of lettuce for more crunch. Thinly sliced radish for the same. A drizzle of chipotle crema that I had chilling in the fridge. Extra cherry tomatoes, fresh cilantro, lime juice and then a sprinkle of queso fresco cheese only because I couldn’t bear to dirty ONE MORE THING in my kitchen to make these darn bowls.
You don’t have to make every single component, of course. This is just a visual – some burrito bowl inspiration, if you will. Pretty much everything I always want to eat, except for pulled pork, is in there!
They are SO filling. Ridiculously.
They are pretty too.
And if you’re anything like me, you might just scoop up the entire bowl with a copious amounts of tortilla chips. That’s not weird.
Caramel Chipotle Sweet Potato Burrito Bowls
Ingredients
quick pickled onions
- 1 red onion thinly sliced
- 1/2 cup warm water
- 3/4 cup apple cider vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon coarse salt
chipotle caramel sweet potatoes
- 2 sweet potatoes chopped
- 3 tablespoons olive oil
- 1 teaspoon chipotle pepper seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 1/2 tablespoons brown sugar
cilantro lime quinoa
- 1/2 cup uncooked quinoa rinsed
- 1 cup low-sodium chicken or vegetable stock or even water
- 1 tablespoon coconut oil
- 1 lime juiced and zest freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons chopped fresh cilantro
quick guacamole
- 2 avocados
- 1/2 jalapeño pepper seeded and diced
- ¼ sweet onion diced
- 3 tablespoons chopped fresh cilantro
- 1 lime juiced
- ½ teaspoon salt
- ½ teaspoon pepper
for the burrito bowls:
- corn salsa
- pinto beans
- black beans
- sliced cherry tomatoes
- crumbled queso fresco cheese
- thinly sliced radish
Instructions
quick pickled onions
- Place the onions in a jar or cup. In a bowl, whisk together the water, vinegar, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar for a week or so!
chipotle caramel sweet potatoes
- Preheat the oven to 425 degrees F. Place the sweet potatoes in a baking dish or on a baking sheet in a single layer. I like to chop my sweet potatoes a bit larger here – like 1 1/2 to 2 inch chunks. If you chop yours smaller, make sure to roast for a shorter period of time.
- Drizzle the potatoes with the olive oil, then sprinkle with chipotle seasoning, salt, pepper and garlic powder. Sprinkle on the brown sugar. Toss and stir so all of the pieces are coated. Roasted the potatoes for 20 minutes. Remove the dish from the oven and gently flip the potatoes, roasting again for 20 minutes. The potatoes should be tender, caramely and charred in some places.
cilantro lime quinoa
- Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper. Stir in the cilantro and serve.
quick guacamole
- Mash the avocado in a bowl. One mashed, stir in the pepper, onion, cilantro and lime juice. Add in the salt and pepper and mash. Taste and season additionally if needed.
burrito bowls
- Assemble the burrito bowls with the quinoa on the bottom. Top with the sweet potatoes, black beans and pinto beans, corn salsa, tomatoes, guacamole, radish and cheese.
Did you make this recipe?
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I appreciate you so much!
Oh oh oh and queso. Don’t forget it.
38 Comments on “Caramel Chipotle Sweet Potato Burrito Bowls.”
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We’ve been making these sweet potatoes almost weekly since you posted them. They are the best!
so glad you like them kim!
I already placed a grocery order to pick up on my lunch break and make these for dinner!
hope you loved them!!
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I am literally (seriously) STARING at a 2lb bag of sweet potatoes about to go bad… now I know exactly what to do with them! perfect timing Jess :)
thanks christine!!
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Made a version of these for dinner and they are delish!
so glad you liked them!
These are gorgeous!
thanks molly!
Make the potatoes and quinoa tonight! Amazing!
thanks hillary!
I think we are the same chipotle order! Yes I want pinto beans with my vegetarian bowl because I don’t care that they have bacon. And I eat a few bites with a fork to seem civilized and then eat the rest using the chips as a spoon. It’s the only way to live really! I’m for sure making these potatoes and that corn salsa!
hahaha yes yes yes!
So colorful and beautiful! This dish looks like a great healthy dinner I have to try soon ♥
thanks natalie!
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Girl you scared me when you mentioned bacon and pinto beans and chipotle! I don’t eat meat and I was about to be pretty upset if I had been eating bacon. I mean I knew they didn’t have bacon before but I thought perhaps something had changed! Just looked and phew, all good.
This looks delish btw, love when you do meatless recipes.
haha thanks heather!! it was a few years back when their pinot beans were made with bacon!
Im obsessed with pickled onions. I cant believe how simple they are to do at home. Cant wait to try this whole dish.
this whole thing looks amazing and totally my speed. The boy half of the relationship thinks everything needs a meat- but that’s where I feel like whatever is leftover? yep. going in. I’m a sucker for the sweet potatoes.
This. Is. So. Good!!! These sweet potatoes are the most amazing things I’ve ever tasted. I’m obsessed. I added chicken apple sausage from Trader Joe’s and TJ Mexican corn and subbed the guacamole for that guacoamole salsa you posted a few weeks ago. The flavors-omg!
I’ve been meaning to make these potatoes for a little bit now, this is definitely the way to do it! I also really loved that each component is simple & homemade but a liiiiittle extra too ;)
Thanks Jessica!
we roast sweet potatoes pretty much every week in my house — i must try this method ASAP!
Hi Jessica, I just found your website and your photos are beautiful. I have a question about these “bowls” in general. Size is a tough property to gauge when looking at pictures, so I’m wondering how many people this recipe should feed. It looks like enough for an army! I’m looking forward to browsing your site.
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This recipe is SO good! I just made this for dinner and my husband and I cannot get enough! The sweet potatoes are such a surprise! I can’t wait to make this again!
I made this yesterday and it was so good. It’s a lot of steps but so worth it. The only thing is that I forgot to use the pickled red onions. I was just looking at the instructions for putting the bowls together and it didn’t mention the onions which I had left in the refrigerator. I would say this makes about 4 good sized bowls for a dinner entree. My friend said this was in the top 5 things I’ve ever made for her, it was that good. I’m going to be making the corn salsa again to use on other things – I used fresh corn.
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We love this recipe! In our regular dinner rotation :)
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