Fall Burrito Bowls with Sweet Potatoes and Pepitas
These fall burrito bowls are made with juicy maple pulled pork, sweet potatoes, pepitas, and your favorite burrito ingredients. Easy to prep ahead and throw together for easy lunches or dinner.
- 1 tablespoon olive oil
- 3 cups sweet potatoes diced into ½ inch cubes
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ cup water
Burrito Bowls (serves 4):
- 1 cup cooked rice
- 1 cup monterey jack cheese (shredded)
- 1 ⅓ cups Maple Pulled Pork (reheat slightly)
- 12 oz corn kernels (drained and rinsed from a can)
- 1 cup tomaotes (diced)
- ¼ cup pepitas
Heat oven to 425°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, toss the sweet potatoes with olive oil, chilli powder and cumin, then spread out on the sheet pan.
Bake for 20-25 minutes, until soft and baked through.
Assemble Burrito Bowls:
For each burrito bowl, top ¼ cup of cooked rice with:-⅓ cup warmed Maple Pulled Pork-¼ cup shredded cheese-¼ cup corn kernels (roughly)-¼ cup diced tomatoes-½ cup cooked sweet potatoes-1 tablespoon of pepitas-additional optional toppings
Prep components ahead
Pre cook the pulled pork, rice, roasted sweet potatoes and shredded cheese. This cuts down assembly time to 10 minutes.
Prep as meal prep bowls
Burrito bowls can work assembled ahead for easy lunches. Add all ingredients to a 2-3 cup meal prep container and store in the fridge for up to 4 days. Add ingredients like salsa, sour cream and avocado fresh just before serving.
- Store in the fridge for up to 4 days
- You may want to reheat the pulled pork for 5 minutes in a frying pan to help loosen it up and get it nice and juicy again
Serving: 1burrito bowl | Calories: 514kcal | Carbohydrates: 62g | Protein: 23g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 835mg | Potassium: 621mg | Fiber: 6g | Sugar: 19g | Vitamin A: 14981IU | Vitamin C: 10mg | Calcium: 290mg | Iron: 3mg