Recipes and Cooking 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 3, 2022 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Cook Time: 45 mins Total Time: 75 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 ½ cup unsalted vegetable stock or water ⅔ 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) Directions 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. 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. In a bowl stir together beans and salsa. 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. Tip Burrito bowls can be assembled in airtight containers and stored in the refrigerator up to 3 days. Take for lunch and enjoy bowls chilled. Print Nutrition Facts (per serving) 369 Calories 7g Fat 66g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.