Roasted Sweet Potato, Poblano and Chickpeas Bowls

Roasted Sweet Potato, Poblano and Chickpea Burrito Bowls

You won’t miss the meat in this flavorful and satisfying roasted homemade veggie burrito bowl. You may have made a chickpea burrito bowl or a sweet potato burrito bowl, but this one combines both satisfying veggies into a flavorful powerhouse. The convenience of our Old El Paso™ Adobo Steak Burrito Bowl Kit will make the prep work fast, too!
  • 25 Minutes Prep
    50 Minutes Total
  • 4 Servings

Ingredient List

  • 2 tablespoons olive oil
  • 1 package Old El Paso™ Adobo Steak Burrito Bowl Kit
  • 3 cups peeled and cubed (1-inch) sweet potatoes (about 2 medium)
  • 1 large poblano chile, stemmed, seeded and cut into 1-inch pieces (about 1 cup)
  • 1 can (15 oz) chickpeas, drained, rinsed
  • 1 3/4 cups water
  • 1 tablespoon butter
  • 1 medium avocado, peeled, pitted and sliced
  • 1/2 cup crumbled queso fresco cheese
  • 1/4 cup toasted pepitas
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Recipe Continues Below

Preparation

  1. Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
  2. In large bowl, mix oil and seasoning mix (from burrito bowl kit). Add sweet potatoes, poblano chiles and chickpeas; toss to coat. Transfer to pan in single layer. Roast 25 to 30 minutes or until vegetables are tender.
  3. Meanwhile, in 2-quart saucepan, add rice (from burrito bowl kit) water and butter. Heat to boiling, stirring frequently. Reduce heat; cover and simmer about 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand 5 minutes.
  4. Divide rice among 4 serving bowls. Top with roasted vegetables, avocado, queso fresco cheese, queso blanco sauce (from burrito bowl kit) and pepitas.

Expert Tips

  • Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
  • Chopped red onion makes a lovely garnish, adding extra flavor and crunch to your veggie burrito bowl.
  • Poblano chiles are fresh and typically mild chile peppers. When dried, they are called ancho chiles.

Nutrition

1 Bowl Calories 670 (Calories from Fat 230); Total Fat 26g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 20mg; Sodium 1330mg; Total Carbohydrate 93g (Dietary Fiber 12g, Sugars 12g); Protein 16g 
% Daily Value: Vitamin A 290%; Vitamin C 30%; Calcium 25%; Iron 15%; 
Exchanges: 4 1/2 Starch, 1/2 Fruit, 1 Other Carbohydrate, 1/2 High-Fat Meat, 4 Fat
Carbohydrate Choice:

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