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Caramel Chipotle Sweet Potato Burrito Bowls

5 from 9 votes
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quick pickled onions

  • 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


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.

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