A savory and hearty dinner served in a bowl – turkey and sweet potato burrito bowls. It’s a mouth-watering meal with a bit of kick thanks to chipotle chili powder, cilantro, cumin and lime. Top it all off with some cool sour cream. Sounds pretty great!
Any Chipotle restaurant fans out there? Sadly, I don’t have one near me these days, but I try to hit one up as often as I can when I travel to other cities. Which happens to be a lot lately. Luckily, it’s easy to skip Chipotle and make your burrito bowl right at home.
You can have your burrito bowl and eat it too! That’s because this dish is brimming with an abundance of healthy ingredients including black beans, sweet potato, and ground turkey. And if you really want to go that extra step and make these even healthier, you can use quinoa in place of the rice.
Turkey and Sweet Potato Burrito Bowls
Ingredients:
1 cup salsa
2 cups cooked white rice
1 Tbsp lime juice
1⁄4 cup chopped cilantro
1⁄2 Tbsp chipotle chili powder, divided
1⁄2 Tbsp cumin
1 Tbsp garlic powder
2 sweet potatoes, cut into 1inch cubes
1 Tbsp oil
1 lb ground turkey
1⁄2 onion, finely chopped
1 cup black beans, rinsed and drained
Directions:
Heat oven to 400 degrees. Line rimmed baking sheet with foil.
In a bowl, combine sweet potatoes, oil, 1⁄4 Tbsp chili powder and 1⁄4 Tbsp cumin. Toss to combine. Spread on baking sheet and roast for 1520 minutes or until tender.
In a skillet, brown turkey. Add onion, garlic powder and remaining chili powder and cumin. Cook for 5 minutes or until onion is softened. Stir in black beans and sweet potatoes.
In a large bowl, combine rice with lime juice and cilantro. Stir well. Add rice to serving dish. Top with turkey mixture. Garnish with cilantro if desired.
If you like this recipe, be sure to check out these recipes from my travels for chocolate cupcakes with fresh strawberry frosting and Charleston inspired grits fritters.
Turkey and Sweet Potato Burrito Bowls
About a MomIngredients
- 1 cup salsa
- 2 cups cooked white rice
- 1 Tbsp lime juice
- 1 ⁄4 cup chopped cilantro
- 1 ⁄2 Tbsp chipotle chili powder divided
- 1 ⁄2 Tbsp cumin
- 1 Tbsp garlic powder
- 2 sweet potatoes cut into 1inch cubes
- 1 Tbsp oil
- 1 lb ground turkey
- 1 ⁄2 onion finely chopped
- 1 cup black beans rinsed and drained
Instructions
- Heat oven to 400 degrees. Line rimmed baking sheet with foil.
- In a bowl, combine sweet potatoes, oil, 1⁄4 Tbsp chili powder and 1⁄4 Tbsp cumin. Toss to combine. Spread on baking sheet and roast for 1520 minutes or until tender.
- In a skillet, brown turkey. Add onion, garlic powder and remaining chili powder and cumin. Cook for 5 minutes or until onion is softened. Stir in black beans and sweet potatoes.
- In a large bowl, combine rice with lime juice and cilantro. Stir well. Add rice to serving dish. Top with turkey mixture. Garnish with cilantro if desired.
What an awesome way to use up some of that leftover Thankgiving turkey! I love this idea.
Wow this looks totally delicious! I’ve never been to Chiptole’s, I like home cookin’ best bestand want to try this!
This is such a perfect fall meal! I just love sweet potatoes when the weather gets cold.
Oh yum this sounds absolutely delicious – I have to admit I’ve got really into sweet potato things of late. x
This is sounds delicious and healthy! I love that you used turkey for them.
I love eating burritos in a bowl. It’s a great thing. I’d love to try this.
I love Mexican food. This sounds like a really nice healthy option.
Now this sounds delish! I have a new found love of sweet potatoes and would love to make this with my leftovers this year!
That looks so yummy! I will also try this with chicken.
THe TURKEY AND SWEET POTATO BURRITO BOWLS look so delicious! I want to try them out and make them for dinner. I love so many of your recipes.