Roasted sweet potato burrito bowls

My latest foray into “how can I feed more people, more often,” is hosting a monthly book club. But my friends love everything from teeny-bopper vampire tales to gut-wrenching memoirs to aspirational career books – why would we want to read the same thing (that every other book club in the country is probably reading)?

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So we don’t. Each month we pick a theme, and read a book of our choice. Not only have we not spoiled a book for someone, we actually talk about books – plus, we get recommendations (on what to read – and what NOT to read).

I try to match the menu with both the theme and any dietary restrictions (in this case, vegetarian and gluten free). March’s theme was luck, so I wanted something green – but real green, not processed green. Enter roasted sweet potato bowls with green rice. Barely adapted from Cookie and Kate, these bowls were a HUGE hit – and I made a HUGE amount. This recipe could be halved (and even quartered) if you want a more manageable dinner. It multiplies well, is super filling and also really healthy. (We made up for that with dessert. And wine.)

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You’ll need:
Green rice
  • 3 T extra-virgin olive oil
  • 3 c brown rice
  • 6 c broth (veggie or chicken)
  • 2 16 oz. bags frozen spinach, defrosted and squeezed of liquid
  • 3/4 c cilantro
  • 2 jalapeños, seeded and chopped
  • 1/2 large red onion, chopped
  • 4 garlic cloves, chopped
  • Juice of one lime
  • Salt to taste
Sweet potatoes
  • 5-6 medium sweet potatoes, peeled and cut into bite-sized chunks
  • Olive oil to drizzle
  • 2 T chili powder
  • 1 t cumin
  • 1 t paprika
  • 1 t cinnamon
  • 1/2 t cayenne
  • Zest of one lime
  • Salt to taste
Black beans
  • 3 cans black beans, rinsed and drained
  • 1/2 c salsa (any is fine)
  • 2 T chili powder
  • 1 T cumin
  • 1 t cinnamon
  • 1/2 t cayenne
  • Juice of two limes
  • Salt and pepper, to taste
Garnishes
  • Avocado
  • Salsa
  • Cilantro
  • Queso fresco or chipotle cheddar
  • Lime wedges
  • Minced jalapeno
  • Sour cream

Get cooking:

  1. Preheat oven to 425 F. Toss sweet potato with olive oil and spices, spread in one layer onto one large or two smaller baking sheets. (I use stones, so I don’t have to grease, but you may want to spray/parchment your pans. As long as they’re rimmed, you’re fine.) Bake, turning once or twice, until browned and fork tender (35-40 minutes.)
  2. For the green rice, blend vegetables in a blender or food processor until smooth. (You can thin out with broth if you need, it’ll depend on how much water your spinach has.) Heat oil in a large skillet over medium heat, until shimmering but not smoking. Add rice, stirring and browning lightly. Stir in green blend, cook for a minute, then add broth and boil. Once it’s boiling, cover, lower heat to a simmer, and cook until rice is tender (35-45 minutes.) Once it’s done, remove the lid, cover the top of the pan with a paper towel and replace the lid (this soaks up excess moisture and helps the rice stay separated.)
  3. For the beans, combine ingredients in a saucepan and simmer until other ingredients are done. You can smash-up some of the beans if you want a more “refried” texture, or leave them whole.
  4. Once everything is finished, serve buffet style with all the garnishes, and let people assemble their own bowls. Serves 8 with a fair amount of leftovers.

 

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