Black Bean and Sweet Potato Burrito Bowls


Yesterday I did my first speed workout in a looong time. It was cold and miserable outside (total Portland weather, it kind of made me homesick) but I finally got myself out the door around 3 PM for a 5 mile run. I decided to see if I could run the first four miles each faster than the one before, and then cool down with the last mile.

The one nice thing about running when it’s 53 and drizzling is getting the running path all to yourself! Except for that one crazy bum feeding the crows. But anyway…I think the workout was a success:
Mile 1 – 9:18
Mile 2 – 8:37
Mile 3 – 8:33
Mile 4 – 7:37 (yay!)
Mile 5 – 8:46

I think my A goal for this weekend’s 8K race will be 40 minutes, B goal will be 42 minutes. I won’t be running with the stroller, which should feel amazing!

On to the recipe…

I have nothing against tortillas, but since I’ve been eating carbs like it’s my job lately, I figured a burrito bowl with a huge pile of lettuce might be a healthier choice (and it was good! Mike and I both loved these.)

The original recipe for the burritos is one of those that’s been floating around the blogs I read for a few years, getting rave reviews every time, but I somehow never got around to making it. And I guess technically I still haven’t, at least as it’s written. Because even though I used all the ingredients, I didn’t combine them in the food processor (I HATE washing that thing) and I didn’t bake the burritos. Next time, I’ll try them in their originally-intended form.

Recipe:
(adapted from Branny Boils Over)

1 heart of romaine, thinly sliced crosswise
2 medium sweet potatoes
2 cup black beans, rinsed and drained
2 tbsp olive oil
1 large yellow onion, diced
2 garlic cloves, minced
2 tsp ground coriander
1 tsp salt
4 tsp cumin
4 tsp lemon juice
salsa, sour cream, sliced avocado

Preheat the oven to 425 F.

Peel the sweet potatoes and cut into bite-sized pieces. Toss with a little oil and arrange in a single layer on a baking sheet. Bake for about 20-30 minutes, or until tender.

Heat the oil in a large skillet and add the onion. Cook for about 3 minutes, then add the garlic. Cook another 3 minutes. Stir in the beans, spices, salt, sweet potatoes, and lemon juice, and stir well. Cook for 5 more minutes, or until everything is heated through.

Put a handful or two of lettuce in each bowl, then top with the bean mixture. Add salsa, sour cream, and avocado as desired.

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