Turkey and Sweet Potato Burrito Bowls

By Angela Sellari Jump to Recipe

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.

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

Instructions:

Step 1: Heat oven to 400 degrees. Line rimmed baking sheet with foil.

Step 2: 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 15-­20 minutes or until tender.

Step 3: 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.

Step 4: 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

Angela Sellari

Whip up these Turkey and Sweet Potato Burrito Bowls in just 30 mins! A quick & savory gluten-free recipe with tender turkey, roasted sweet potatoes, and a zesty chipotle kick.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course main

Cuisine mexican-inspired

Servings 6

Calories 294 kcal

Ingredients

  

1x2x3x

• 1 cup salsa
• 2 cups cooked white rice
• 1 tablespoon lime juice
• 1/4 cup chopped cilantro
• 1/2 tablespoon chipotle chili powder divided
• 1/2 tablespoon cumin
• 1 tablespoon garlic powder
• 2 sweet potatoes cut into 1­inch cubes
• 1 tablespoon oil
• 1 pound 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 15-­20 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.

Nutrition

Calories: 294kcalCarbohydrates: 41gProtein: 24gFat: 4gSaturated Fat: 1gSodium: 366mgFiber: 6g

Keyword Turkey and Sweet Potato Burrito Bowls

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