From My Kitchen To Yours
dish recipes

Sweet potato burrito bowl with chipotle yogurt sauce


This makes 3-4 servings.


1/2 onion – finely chopped
2 cloves garlic – minced
1 medium sweet potato – cubed
1/2 cup cilantro – finely chopped
1 can green chiles (can sub jalapeno or omit)
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
2 tbsp apple cider vinegar
2 tbsp tomato paste
1 tbsp maple syrup
1 can black beans
1 cup frozen corn
salt/pepper to taste


1/2 cup yogurt
juice from 1 lime
1/2 chipotle pepper + 1 tsp sauce (from canned chipotle peppers in adobo sauce)
1 clove garlic
1 tbsp oil
salt/pepper to taste
Optional sides





Heat oil in a skillet over medium heat. Add onions and garlic, cook for 5 minutes. Add sweet potatoes and all ingredients except for beans and corn. Cover and cook for 10-15 minutes or until sweet potatoes have softened, moving around the potatoes occasionally to prevent burning.
Add in corn and beans to the skillet. Cook for 5 more minutes. Remove from heat.
In a blender or food processor blend together your sauce.
Serve sweet potato mixture with sauce and whatever sides you want. I went with brown rice.