15 August 2012

black bean & sweet potato burrito. bowl.


This meal is based off a really great burrito that Jediah & I used to love, from Granny's Burritos in Portland, Maine. The place has since closed & I have continued to make my own version over the last few years. The burrito is super filling & is a great meal to feed a crowd (especially of hungry skateboarders!).

Here I took it down a notch by excluding the flour tortilla wrap & just made it into a bowl of delicious flavors. Give it a shot, either way, it will be a hit.

By the way, sorry for my sluggishness in posting over the past two weeks. It has been crazy-busy installing the fall show, by sound artist Liz Phillips, in the UMF Art Gallery. More on that later.

black bean & sweet potato burrito bowl. 
serves 4

for the beans.
1 15oz can organic black beans, in liquid
2 cloves garlic, grated
2 TBL olive oil
sea salt & cracked pepper
1 corn cob, shucked & kernels removed

  1. In a large pan over medium heat, saute the garlic in the olive oil. Once fragrant (about 2 minutes--careful not to burn), add the beans in their liquid & season to taste. 
  2. Cook for 10 minutes stirring occasionally. Add corn & cook another 5 minutes.

for the sweet potatoes.
1 large sweet potato, diced
olive oil
sea salt & cracked pepper

  1. Either steam in a pot or cook in the microwave until tender.
  2. Mash roughly, season to taste & drizzle with olive oil. 

for the avocado salsa.
1 avocado, diced
1 bunch parsley, chopped
1/2 cup sweet onion, diced
1 chili, deseeded & diced
juice of 1/2 a lime
1 TBL olive oil
sea salt & cracked pepper to taste

  1. Toss together in a medium sized bowl. 

for assembling.
2 cups cooked white rice (cook your favorite rice according to package instructions)
1 cup lettuce, sliced
sour cream (unless you want to keep it vegan)
hot sauce

  1. In a bowl, scoop sweet potatoes & rice on the bottom of the bowl. Scoop the beans on top, then salsa, lettuce & other condiments. 
  2. NOTE: If you want to go the burrito route, warm tortillas & spread a thin layer of sweet potatoes over the tortilla. Add rice, beans & condiments. Roll up & devour. 
happy eatings & cheers!
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