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
Recipe Continues Below


  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.


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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