Sweet Potato Burrito Bowl

When the craving for Mexican food hits it can be difficult navigating the menu while still living a healthy lifestyle. Luckily, a few simple tweaks can keep your favorite dishes in rotation. Nutritionist Kellyann Petrucci recommends swapping the calorie-laden flour tortilla wrap with fiber and vitamin-rich sweet potato to enjoy your favorite burrito flavors guilt-free.


  • 1/3 cup chopped fresh cilantro, plus more for garnish (for the vinaigrette)
  • 1/4 cup extra virgin olive oil
  • juice of 1 lime
  • 1 tbsp apple cider vinegar
  • pinch Kosher salt
  • pinch freshly ground black pepper
  • 1 garlic clove, minced
  • 2 large sweet potatoes, peeled and cut into 1/2" cubes (for the burrito bowl)
  • 1 large red onion, diced
  • 2 tbsp extra virgin olive oil
  • pinch Kosher salt
  • 1/4 tsp chili powder
  • 2 cups cooked brown rice
  • 1 can of refried beans, drained and rinsed
  • 1 corn, canned or fresh
  • 1 plum tomato, chopped
  • 1 avocado, sliced


1. Make cilantro-lime vinaigrette: Pour all ingredients into a blender and mix for 30 to 45 seconds or until thoroughly combined. Set aside. Preheat oven to 425°.


2. On a large baking sheet, place sweet potatoes and onions. Toss with oil, salt, and chili powder. Bake 23 to 25 minutes, or until sweet potatoes are tender.


3. Assemble burrito bowl: Fill each bowl with brown rice, refried beans, corn, tomato, roasted sweet potato and onion, and slices of avocado.


4. Drizzle with vinaigrette and garnish with extra cilantro, if desired.