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Dinner recipe · from the recipe book

Roasted Sweet Potato Cauliflower Burrito Bowls

Smoky cumin-roasted sweet potato and cauliflower over nutty brown rice with pinto beans, finished with a bright cilantro-lime yogurt sauce and crumbled queso fresco.

Roasted Sweet Potato Cauliflower Burrito Bowls

Ingredients

  • 1¼ cups220 gLong-grain brown rice, dryrinsed
  • 2¼ cups520 gWater
  • 4 medium500 gSweet potatoescut into 3/4-inch cubes
  • 3¾ cups florets400 gCauliflowercut into small florets
  • 2 medium240 gRed bell peppercut into 1-inch pieces
  • 1 medium110 gRed onioncut into wedges
  • 2 tbsp30 gOlive oil
  • 2 tsp4 gGround cumin
  • 1½ tsp4 gChili powder
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¾ tsp4 gSalt
  • 1 can, drained277 gPinto beans, canned, drainedrinsed
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1¾ cups chopped30 gFresh cilantroleaves and tender stems
  • 1 whole14 gJalapeñoseeded
  • 1 clove3 gGarlicpeeled
  • 1 lime, juiced44 gLime juice
  • ½ cup crumbled60 gQueso frescocrumbled
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. In a pot, bring the brown rice and the water to a boil, cover, and simmer on low for 40 to 45 minutes until the water is absorbed; rest covered for 5 minutes, then fluff.
  3. While the rice cooks, toss the sweet potato, cauliflower, bell pepper and red onion on the sheet pan with the olive oil, cumin, chili powder, smoked paprika and three-quarters of the salt; spread in one layer.
  4. Roast for 30 to 35 minutes, stirring halfway, until the sweet potato is tender and the edges are browned.
  5. Warm the pinto beans in the corner of the sheet pan for the last 5 minutes of roasting.
  6. Make the herb sauce: blend the Greek yogurt, cilantro, jalapeño, garlic, lime juice and the remaining quarter of the salt until smooth and green.
  7. Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes until they pop.
  8. Divide the rice among 4 bowls, top with the roasted vegetables and pinto beans, drizzle with the herb sauce, and finish with the queso fresco and pumpkin seeds.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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