Sweet Potato Burrito Bowls with Cashew Cream

Make this fast food favorite better at home by using roasted sweet potatoes, brown rice, and pinto beans. Top it all off with homemade cashew cream--you won't find that at your local takeout place!

Sweet Potato Burrito Bowls with Cashew Cream
Photo: Jason Donnelly
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hrs 15 mins


  • 1 ½ cup unsalted vegetable stock or water

  • cup uncooked regular brown rice

  • ¼ cup chopped fresh cilantro

  • 2 tablespoon sliced green onion

  • 3 cup 3/4-inch pieces peeled sweet potatoes

  • 1 cup coarsely chopped red sweet pepper

  • 1 tablespoon olive oil

  • 1 teaspoon chili powder

  • ¼ teaspoon salt

  • 1 15 ounce can pinto beans, rinsed and drained

  • ¼ cup salsa

  • ¼ cup Cashew Cream or sour cream

  • Toppings, such as chopped avocado, salsa, crumbled queso fresco, and/or toasted pepitas (optional)

  • Lime wedges (optional)


  1. Preheat oven to 425°F. In a medium saucepan bring stock to boiling. Stir in rice. Return to boiling; reduce heat. Simmer, covered, 45 minutes or until rice is tender and broth is absorbed. Remove from heat. Fluff with a fork and stir in cilantro and green onion.

  2. Meanwhile, line a 15x10-inch baking pan with foil. In prepared pan combine next five ingredients (through salt); toss to coat. Roast 30 minutes or until potatoes are light brown and tender, stirring once.

  3. In a bowl stir together beans and salsa.

  4. Divide rice among serving bowls. Top with sweet potato mixture and bean mixture. Drizzle with Cashew Cream. If desired, sprinkle with toppings and additional cilantro, green onions, and/or chili powder and serve with lime wedges. 1 1/2 cups per serving. Yields 2 cups rice, 2 1/2 cups sweet potato mixture, + 1 1/2 cups bean mixture.

Cashew Cream

Place 1 cup raw cashews in a bowl and cover with boiling water. Cover and let soak 30 minutes; drain. Place cashews in a food processor with the ½ cup water, 2 teaspoons cider vinegar, 1 teaspoon lime juice, 1 teaspoon lime juice, and ⅛ teaspoon salt. Cover and blend until smooth, adding additional water as needed to make a smooth puree of drizzling consistency.


Burrito bowls can be assembled in airtight containers and stored in the refrigerator up to 3 days. Take for lunch and enjoy bowls chilled.

Nutrition Facts (per serving)

369 Calories
7g Fat
66g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 369
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 764mg 33%
Total Carbohydrate 66g 24%
Total Sugars 9g
Protein 10g
Vitamin C 54mg 270%
Calcium 86mg 7%
Iron 2.9mg 16%
Potassium 846mg 18%
Folate, total 41mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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