Burrito bowl bake
Recipe by Kelly Barton
2 tablespoons butter
1 medium sweet potato, 1-inch dice
1 bell pepper, 1-inch dice
1 red onion, thinly sliced
Salt & pepper
2 garlic cloves, thinly sliced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon onion powder
1 (540 ml) black beans, drained and rinsed
1 cup long grain white rice
3 cups low-sodium vegetable or chicken broth
For serving
½ cup crumbled feta cheese
1 avocado, diced
2 green onions, thinly sliced
1 lime, wedged
Chopped cilantro
Prepared salsa
Sour cream or plain Greek yogurt
Hot sauce
1. Heat your oven to 350ºF and place a large cast iron skillet, Dutch oven, or high-sided sauté pan over medium-high heat.
2. Add in the butter, sweet potato, bell pepper, and onion and season with salt and pepper. Cook for 5 minutes or until the veg lightly softens and begins to pick up a bit of colour.
3. Turn the heat down to medium and add in the sliced garlic, chili powder, cumin, garlic powder, smoked paprika, oregano, and onion powder and cook for 30 seconds to 1 minute to toast the spices and lightly cook the garlic.
4. Add in the black beans and rice and stir well to combine.
5. Remove the pan from the heat and pour in the broth. Cover the pan with a tight-fitting lid or aluminum foil and transfer to the oven and cook covered, for 45 minutes. Remove the lid and continue to cook for 15 to 20 minutes or until the rice and vegetables are tender and the broth has been absorbed.
6. Serve scattered with feta, avocado, and green onions with the lime wedges and toppings on the side.
main courses January 05, 2025 02:31
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