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A Superb Sweet Potato Burrito Bowl.


Sweet Potatoes:

• 2 medium sweet potatoes, peeled and cubed

• 1/2 red bell pepper, cubed

• 1/4 tsp smoked paprika

• 1/4 tsp ground cumin

• 1/4 tsp garlic powder

• 1/4 tsp salt

• 1 tbsp water

For serving:

• Chipotle Cashew Cream, recipe below

• Salsa, I made the Mango Salsa recipe from Eating Whole

• Homemade or canned black beans

• Mixed greens

• Red cabbage

Chipotle Cashew Cream


• 1 cup cashews, soaked then drained

• 1 cup water

• 1 to 2 chipotle peppers in adobo sauce (2 for spicy)

• 1 tbsp fresh lime juice

• 1 tsp garlic powder

• 1 tsp smoked paprika

• Salt to taste

1. Preheat the oven to 450 F. Line a baking sheet with parchment paper.

2. In a large mixing bowl add all “Sweet Potato” ingredients and mix until combined. Spread on the parchment paper lined baking sheet and bake for 30 minutes or until potatoes are tender.

3. Make the Chipotle Cashew Cream, by adding all the ingredients into a high speed blender and blend until smooth. Make the Mango Salsa if desired, or use a store bought one.

4. Assemble your bowl with mixed greens, red cabbage, the sweet potato mixture, Mango Salsa, and black beans. Top with a little bit of the Chipotle Cashew Cream.

Serves 1 to 2.

Watch the video version:

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