Sweet Potato Burrito Bowls
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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612 Calories
55 g Carbs
50 g Protein
21 g Fat
Total Time
4 servings

Sautéed in a bit of oil, shredded sweet potato cooks in a flash and is a lower-carb alternative to rice in these nutritionally charged burrito-style bowls. Employ a box grater to shred your orange spuds—or make quick work of it with a shredding blade on a food processor. You can use chicken you've cooked yourself, or press the easy button and bring home a rotisserie bird from the supermarket.


  • 1 tbsp canola oil
  • 2 sweet potato, peeled and shredded
  • 2 clove garlic, minced
  • ¼ tsp table salt
  • 4 cup baby spinach
  • ½ cup reduced-fat sour cream
  • 1 avocado
  • 1 tbsp lime juice
  • ½ tsp cumin
  • 16 oz chicken breast, cut into 1/2-inch strips
  • 1 15 oz can black beans, drained and rinsed
  • 1 red bell pepper, chopped
  • 1 cup kernels corn kernels, frozen
  • ⅓ cup sun-dried tomatoes
  • ¼ cup jalapeno pepper, diced
  • ⅓ cup cilantro
  • ¼ cup pumpkin seeds


  1. Heat oil in a skillet over medium heat. Place shredded sweet potato, garlic, and salt in pan. Cook for about 5 minutes, stirring regularly, until potato shreds are tender. Stir in spinach and remove skillet from heat.
  2. In a blender or food processor, blend together until nearly smooth the sour cream, avocado, lime juice, cumin, and pinch of salt.
  3. To assemble bowls, place sweet potato mixture in large serving bowls and top with chicken, black beans, red pepper, corn, sun-dried tomato, and pickled jalapeño. Top with avocado sauce and sprinkle on cilantro and pumpkin seeds.