These super simple one-pan roasted sweet potato and black bean burrito bowls are the easiest and most delicious thing to hit your dinner table this week! Want make-ahead meals? Wrap ’em up in a whole wheat tortilla and you’ve got freezer burritos!
One of my goals for 2015 is figuring out better work-life-blog-business balance. I want to figure out a way to achieve more by doing less. When I photograph a recipe for the blog I tend to take a bonkers amount of photos. Take these photos for example. To choose the handful or so of photos that I thought were the best to grace this page, I had to sift through nearly 200 photos, cull 98% of them, then edit (which I am baaaad at) and resize the remaining photos before posting them here. Seriously, who takes 200 photos of a burrito bowl? I do, apparently.
Part of the issue is that I don’t use a tripod, so I’m compelled to take the same photo many, many times to make sure I get one that isn’t blurry. But part of it is me just not being able to stop myself from taking far too many photos, which then creates a lot of work down the road. So, moving forwards I’m going to challenge myself to take fewer photos per recipe. Like, 50 or so, which should make the editing process much more streamlined. Maaaaybe I’ll invest in a tripod so that those 50 shots are more solid. I also need to invest some time in learning better editing skills, because since I started taking photos in RAW the editing process takes me approx 10 times as long and I think the photos end up looking crappier because I just don’t know what I’m doing.
Another thing I’m doing to keep things simple in 2015 is more make-ahead meals, and making more of those into super simple one-pot or one-pan productions. Lucky thing, these burrito bowls fit all of those criteria.
There’s a bit of chopping to do up front, but then your oven does the rest of the heavy lifting. Best of all, everything gets mixed into the same pan, even the black beans and lime juice and cilantro once the roasting is done. Then all you’ve got to do is spoon this goodness into bowls, garnish, and dinner is done.
But wait! Want to turn these into make-ahead meals? No problem. Just grab some whole wheat tortillas, spoon some burrito filling in, roll ’em up, wrap ’em in foil, and you’ve totally got freezer burritos! And you know I love me some freezer burritos!
Have you got any tips for keeping things simple in 2015? Let’s share in the comments here!
Orange fleshed sweet potatoes are incredibly rich in beta-carotene, a pre-curser to vitamin A. In fact, some studies have shown that sweet potatoes contain even more bioavailable beta-carotene than leafy green vegetables. Sweet potatoes also contain storage proteins called sporamins which have unique antioxidant properties. Also valuable for their anti-inflammatory benefits and blood sugar regulation, sweet potatoes are loaded with fiber, which helps steady the pace of digestion and regulate glucose uptake. They’re also a great source of vitamin C, manganese, vitamin B6, potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus complex carbohydrates.
- 2 medium Sweet Potatoes, peeled and cubed
- 2 jalapeño peppers, de-seeded and diced
- 1 large red pepper, diced
- 1 medium zucchini, diced
- 1 red onion, diced
- 1 Tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper
- 2 cans (400g each) black beans, rinsed and drained
- ½ cup fresh cilantro, chopped
- Juice of one lime
- Preheat your oven to 200°C / 400°F.
- In a roasting pan, combine sweet potatoes, jalapeños, red pepper, zucchini, and red onion. Add olive oil, cumin, chili powder, smoked paprika, and a touch of salt and pepper. Give this a good mix so that everything is well seasoned.
- Place in the oven and roast for about 20 - 30 minutes, stirring once about half way through. The sweet potato should be just tender when the vegetables have finished roasting.
- Remove the roasting pan from the oven and add the black beans, cilantro, and lime juice directly to the pan. Stir to combine.
- Spoon the mixture into bowls and serve warm. Top with diced avocado, cashew cream, grated cheese, or other desired toppings.
When made as burritos, this freezes well for make ahead meals.