I always try to eat a healthy lunch, but when I’m pregnant like I am now I try even harder. If I’m out having an adventure with the kids in the morning, it’s easy to come home and have a lunch that’s thrown together and could stand to be healthier. I love getting my protein from plant-based sources at least 50% of the time, and these burrit0-stuffed sweet potatoes are the perfect way to do that. They’re an easy dinner, an easy lunch, and really easy to prep in advance. I bake a pan of sweet potatoes all at once, make a large pot of the beans and rice, and then just heat and serve when I’m hungry.
This recipe is so easy it’s what I call a “non-recipe.” Baked sweet potatoes, cooked rice and canned black beans combined with come seasonings, and endless toppings make this easy vegan or vegetarian recipe come together. I top my burrito stuffed sweet potatoes with homemade salsa, cheese, sliced avocado, fresh cilantro, a squeeze of lime, and a dollop of sour cream. This recipe is vegetarian, but to keep it vegan make sure your dairy sources are plant-based or leave them off! You can also use guacamole instead of sliced fresh avocado. If you like some spice you can add sliced or chopped jalapenos! The options are endless.
Something else I like about these burrito stuffed sweet potatoes is how kid friendly they are. If my kids are helping to cook or assembling their meal themselves, they love that they are making their own food choices. I can serve the toppings as a “burrito bar” and they can add whatever they want! They’re more likely to eat it, and I know that everything they’re adding to their plate is a healthy option. Just a few minutes of prep and this easy lunch or dinner is ready to go anytime you need it!
- 4 sweet potatoes
- 1 cup brown rice
- 1 can black beans, rinsed and drained
- 1 tsp. salt
- ¼ tsp. pepper
- ½ tsp. chili powder
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 tsp. cumin
- Salsa
- Diced avocado or guacamole
- Fresh cilantro
- Lime wedges
- Sour cream
- Shredded cheese
- Preheat oven to 400 degrees Fahrenheit. Spray a rimmed baking sheet with nonstick cooking spray or line with parchment paper. Place sweet potatoes on the tray and bake. Begin checking for doneness at 50 minutes, but how long the sweet potatoes take to cook depends on their size.
- Bring two cups of water to a boil in a medium saucepan. Add rice and reduce to a simmer. When the water is almost gone, turn off heat and put the lid on the pan.
- Transfer the rice to a microwave-safe bowl. Add beans, salt, pepper, chili powder, onion powder, garlic powder, and cumin. Stir to combine. When ready to serve, microwave until warm.
- Cut open sweet potatoes lengthwise and top with some of the burrito-rice mixture. Add any of the other toppings that you like!
- Serve immediately, enjoy!
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