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It’s National Bean Day and I am so excited to share this Black Bean & Roasted Sweet Potato Burrito Bowl recipe in partnership with Pulse Canada. This tasty rice bowl is filled with black beans, roasted sweet potato, red and yellow peppers, and onions. It’s then drizzled with a creamy garlic maple dressing!

Did you know that Canada produces a wide variety of beans and is a global leader in producing high-quality and sustainable dry beans?

A huge portion of beans on our grocery store shelves is grown by Canadian farmers…who commit to quality and sustainable food production. Alberta, Manitoba, Saskatchewan and Ontario produce varieties of beans such as Pinto, Romano, Red Kidney and Black Beans.

Not only do beans add texture, colour and taste to your recipe, above all beans are packed with protein! Secondly, they also provide antioxidants and are a great source of fibre. Above all, I love black beans since they are also high in magnesium.

 

 


For this recipe, I warmed the black beans in some lime juice for an extra flavour. It worked so well with the coriander and cumin used on the sweet potato. Most of the steps of this recipe can be prepared in advance and can easily be assembled on a busy weeknight. All of the ingredients also make the best leftovers…

Looking to add some extra ingredients for additional health benefits, try adding some quinoa!

Black Bean & Roasted Sweet Potato Burrito Bowls

This tasty rice bowl is filled with locally-grown, Canadian black beans, roasted sweet potato, red and yellow peppers, onions and drizzled with creamy garlic and maple dressing! Most of the steps of this recipe can be prepared in advance and can easily be assembled on a busy weeknight. All the ingredients also make the best leftovers.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 4

Ingredients
  

  • 2 cups black beans drained and rinsed
  • 1 sweet potato
  • 1 yellow pepper
  • 1/2 red onion
  • 2 cups cooked rice
  • 3 tbsp olive oil
  • juice of 1/2 a lime
  • 1 tsp cumin
  • 1/2 tsp coriander
  • salt and pepper to taste

For the Creamy Maple Garlic Sauce

  • 1/2 cup plain Greek yogurt
  • juice of 1/2 a lime
  • 1 tbsp maple syrup
  • 1 garlic clove minced
  • 3 tbsp olive oil
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 450° F and cook your rice according to the package directions.
  • Peel and chop your sweet potato into roughly 1 inch cubes. Then add to a rimmed baking sheet.
  • Drizzle the 2 tbsp of the olive oil, add the cumin, coriander and pinch of salt and pepper. Toss to coat and roast in the oven for 15 minutes.
  • Slice the pepper, onions and add into a mixing bowl with the remaining oil. Toss to mix.
  • After 15 minutes, remove the sweet potatoes from the oven and toss to make sure they cook evenly.
  • Add the pepper and onions with the sweet potatoes. Return to the oven for an additional 15 minutes.
  • Meanwhile, add your rinsed / drained black beans to a medium sized pan and cook at medium heat. Add in the juice of 1/2 lime and stir. Heat for about 5 minutes, just enough to get them warmed up.
  • To make the cream sauce; simply add the yogurt, juice of 1/2 lime, maple syrup, minced garlic, oil and pinch of salt and pepper to a small bowl and whisk together.
  • To assemble the burrito bowl, start with 1/2 cup of cooked rice in each bowl, then add the peppers, onions, sweet potatoes and warmed black beans. Drizzle some of the creamy garlic and maple dressing and serve immediately.

To assemble the burrito bowl…

  • Start with 1/2 cup of cooked rice in each bowl, then add the peppers, onions, sweet potatoes and warmed black beans. Drizzle some of the Creamy Maple and Garlic sauce and serve immediately.

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