Roasted Potato Burrito Bowls
Roasted Potato Burrito Bowls- crispy roasted potatoes stand-in for rice in this satisfying Mexican-inspired dish. Each bowl has 21 grams of protein and 25% of the RDV of iron! (vegan, gluten-free + grain-free)
I almost didn’t share this recipe with you guys because it felt too…basic. It was just something I randomly threw together after trying to figure out what to do with some fingerling potatoes that I picked up at the farmers market.
Then I found myself making it and again, and finally realized that it might be worth posting after all. Because even if it’s basic, maybe it will inspire a few of you who are looking for a new way to eat your potatoes?
I don’t know about you but my all-time favorite way to eat potatoes is roasted. I just love how the skin gets nice and crispy as the inside becomes buttery soft. So that’s the first step of making these burrito bowls…get those taters roastin’!
After that, we cook up some mushrooms in a skillet with red onion, bell pepper, tomatoes, spinach and black beans tossed in a mixture of smoked paprika, chili powder and cumin. A whole lot of healthy goodness coated in a whole lot of tasty goodness.
Once the potatoes are done, you add them to a bowl with the black beans, some corn salsa (I love using this Chipotle Copycat recipe but you can also just use plain corn), avocado, and nacho cashew cream. I try to keep some of that nacho cashew cream in the fridge at all times because it’s so good drizzled on top of pretty much everything. It’s optional but highly recommended.
Per usual, I made a large batch of this recipe because I like to have leftovers to look forward to. The only caveat is that you have to store the potatoes separate from the black bean mixture otherwise they’ll get soggy. But trust me, using two containers in a small price to pay for a meal this good.
I hope you love it as much as we do!
Roasted Potato Burrito Bowls
Yield: 4 bowls
Prep Time: 15
Cook Time: 30
Total Time: 45
- 2 lbs fingerling potatoes (or potato of choice, cut into 1-inch cubes)
- 1 small red onion, finely chopped
- 1 bell pepper, cored and finely chopped
- 8 ounces mushrooms, diced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 tablespoon oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 pint cherry or grape tomatoes, halved
- 2 cups baby spinach
- 2 cups corn (I like to use this corn salsa)
- 2 avocados
- nacho cashew cream for serving (optional)
Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat then arrange potatoes on top. Drizzle with high heat oil then bake in the oven for 30 minutes, until soft on the inside and crispy on the outside.
Meanwhile, warm a large skillet over medium heat. Add 1 tablespoon oil or water and the chopped red onion and bell pepper. Cook for a few minutes, until soft.
Add the mushrooms and cook for about 3 minutes. Sprinkle in the seasonings (chili powder to salt) and continue to cook for another 5 minutes, until mushrooms have reduced in size. Add the black beans and stir to combine.
Lastly, add the baby spinach and halved tomatoes. Cover with a lid and cook for about 5 minutes, until the spinach starts to wilt, stirring intermittently.
Serve cooked potatoes with black bean mixture, corn salsa, diced avocado, and nacho cashew cream. Enjoy!
Leftovers can be stored in separate containers (potatoes and black mixture should be kept separate to keep potatoes from getting mushy) for up to 3 days.
Nutrition Facts are for 1/4 of recipe (without cashew cream)