(Want to know how I meal plan a month in minutes? Here's how!)
Ninety eight percent of food tastes better in a bowl. It’s practically a scientific fact. If, you know, you like to make up scientific facts on the fly.
No offense to cauliflower rice, but I’ve been obsessed with white sweet potato rice this year. (Actually, I take that back. I totally mean offense to cauliflower rice. It’s never been my favorite. Too smushy and bland and lacking in bite even when it’s not overcooked. Pleh.) And what better place to add satisfyingly carb-y veggie rice but in tasty Loaded Burrito Bowls?
And the first rule of loaded burrito bowls? Fill those suckers up! So these bad boys not only have a well seasoned taco-style ground beef and fragrant cilantro speckled sweet potato rice in the mix, but they’re also loaded up with crispy veggies and topped off with green onion guacamole, as well as a shmexy coconut yogurt sauce drizzle.
In the case of loaded burrito bowls, more is definitely better. Bonus points for some crunchy plantain chips on the side!
The nice thing about these loaded burrito bowls is that you can adapt them to suit what you have. I’ve used shredded cabbage, romaine, radishes and red onion here because that’s literally what was hanging around in my crisper drawers, but you can switch things up how you like.
The seasoned beef and sweet potato rice can totally be made ahead of time and left in the fridge happily for a few days.
I’d recommend making the guacamole just before serving, but the yogurt sauce can hang out overnight chilling in the fridge, too, if you like. (If you can’t find any coconut yogurt and don’t feel like making your own, you can sub some coconut cream instead).
If you’re not feeling the yogurt sauce, either my original dairy free Cheese Sauce or my coconut free Cheese Sauce would be lovely here, giving you a bit of a nacho-burrito-bowl hybrid. Both of those can be made a few days ahead of time, too.
How would you make your Loaded Burrito Bowls? I wanna see! Tag your posts #meatified on social media!Print
Loaded Burrito Bowls with Cilantro Sweet Potato Rice, Green Onion Guacamole & Yogurt Sauce
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4-6 1x
For the green onion guacamole:
- 2 medium avocados
- 4 large green onions, sliced finely
- Lime juice, to taste
- Fine sea salt, to taste
For the taco ground beef:
- 1 lb / 454 g lean ground beef
- ½ cup / 120 ml beef or chicken broth
- 1 tbsp / 2 g dried oregano
- 2 tsp / 1 g dried cilantro leaves
- 1 tsp / 3 g granulated garlic
- 1 tsp / 2 g ground ginger
- ½ tsp onion powder
- ½ tsp fine sea salt
For the cilantro sweet potato rice:
- 1 lb / 454 g white sweet potato
- 1/4 cup & 2 tbsp / 90 ml chicken broth
- 1/2 tsp granulated garlic
- 1/2 tsp fine sea salt
- 1/4 cup / 20 g cilantro, minced
For the yogurt sauce:
- 1 cup / 240 ml coconut yogurt or coconut cream
- 2 tbsp / 30 ml lime juice
- 3 large green onions, sliced
- Pinch of fine sea salt
For the burrito bowls:
- 2 romaine hearts, sliced finely
- 1/2 a small head of red cabbage, sliced finely
- 1/2 red onion, sliced thinly
- 4 – 6 radishes, sliced finely
- Plantain chips, to garnish
- MASH: Cut the avocados in half, remove and discard the pits and scoop the avocado into a bowl. Use a fork to mash them as roughly or smoothly as you like, then add the green onions, lime juice and salt, folding in to make a nicely combined guacamole.
- BROWN: Add the ground beef to a skillet over medium heat. Cook, breaking up with a spatula or the back of a spoon, until the beef is in bite size pieces, the fat has rendered and the meat is just beginning to brown. (If your ground beef isn’t particularly lean, you may want to drain off any excess fat at this point).
- SEASON: Pour the broth or water into the skillet, along with the oregano, cilantro, garlic, ginger, onion powder and salt. Stir to combine. Simmer until the liquid has evaporated and the meat is evenly coated in the seasoning, about 3 or 4 minutes. Turn off & remove from the heat, then cover the pan with a lid to keep warm.
- RICE: While the beef is browning, peel the white sweet potato. Using the medium grating attachment of your food processor, coarsely grate the sweet potato. Add the grated sweet potato to a bowl and swap the grating attachment for the S blade. Working in two or three batches so as not to overcrowd the bowl, add the grated sweet potato back to the bowl and pulse just a few times until you have rice-sized pieces. Repeat until all the sweet potato is riced.
- COOK: Heat a skillet over medium heat. Add the riced sweet potato to the skillet. When you hear the sweet potato starting to sizzle, add the broth, garlic and salt, stirring to combine. Cover the skillet and cook until the liquid has almost completely absorbed, about 3 minutes. Stir to prevent the rice sticking, then cover and cook until just tender, about another 2 or 3 minutes. Turn off the heat and remove the skillet from the stove top, Stir and fluff the rice, then let it release steam while it cools a little and finishes absorbing the broth. Add the minced cilantro and stir it through.
- BLEND: Add all of the yogurt sauce ingredients to either the bowl of a mini food processor, or the blending container that fits your immersion blender. Blend until the yogurt sauce is smooth.
- ASSEMBLE: Divide the chopped romaine, cabbage, red onion and radishes between bowls. Pile in the sweet potato rice, seasoned ground beef and guacamole. Drizzle with the yogurt sauce and add the plantain chips on the side.