I found myself in quiet the predicament on Thursday night. The dinner plan was to make quesadillas with some left-over pulled pork but when I opened the fridge I only had 2 tortillas. Agh!!! Going to the grocery store wasn’t an option since my food budget was blown for the week and payday was 24 hours away. I had to use what I had on hand in the kitchen. Enter the potato burrito bowl.
Put your next burrito bowl on these smokey, roast-y potatoes and you won’t miss your rice or your tortillas. The best part? Prep is less then 10 minutes and you get an hour of hands-off time. Top your bowls with whatever meat and fixings you want. I used pulled pork, guac, and salsa. Black beans and a squirt of lime would be killer added in to this combo too! Ahhhnnnd since most of what I cook for dinner becomes breakfast the next morning, I recommend adding a sunny side up egg to your left over burrito bowls or potatoes for a great start to the next day.
Much Happiness and health from my Kitchen to Your’s,
Time: 10 minutes prep, 45 minutes – 60 minutes in the oven.
- 2 sweet potatoes, large dice
- 1 white onion, large dice
- 1 red bell pepper, large dice
- avocado oil or olive oil to coat the veggies
- 3 cloves garlic minced
- 1/2 TBSP chili powder
- 1 tsp smoked parika
- 1/2 tsp cumin
- sprinkle of oregano
- salt and pepper to taste
- Pre-heat oven to 375 degrees Fahrenheit.
- Dice potatoes, onion, and red pepper. Put veggies on a greased, rimmed baking sheet. Do not crowd the veggies or they will not roast. Use 2 baking sheets if needed.
- Add the oil, spices, salt and pepper to taste. Get messy and use your hands to stir. Evenly coat the veggies with the oil and spices.
- Put veggies into the oven and stir occasionally to prevent over browning if needed.
- When veggies are soft and nice and brown, remove from the oven, put into bowls and top as you would like.