BURRITO BOWL // The Kitchy Kitchen

I love customizable lunches, and a burrito bowl is one of the easiest to whip up. A little brown rice, your favorite salsa, some leftovers and you’ve got an awesome and easy meal.  For this version, I made roasted yams that I had to make twice…because I ate the entire first batch while hovering around the kitchen. I love roasted yams, and I really loved these. They’re hearty and delicious on top of cilantro brown rice topped with some black bean corn salsa. Let me know how you make yours!

BURRITO BOWL // The Kitchy Kitchen

BURRITO BOWL // The Kitchy Kitchen


For 4 bowls

2 pounds yams or sweet potatoes, peeled and cut into 1/2 inch cubes

1/2 teaspoon ground chipotle

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1teaspoon kosher salt

3 tablespoons olive oil

2 cups brown rice

1 yellow onion, diced

2 garlic cloves, minced

1 lime, juiced

1/2 cup cilantro, roughly chopped


black bean corn salsa (recipe below)

chopped lettuce or greens

sliced avocado


Preheat oven to 425F.

To make the burrito bowl, dress the cubed yams with the spices, 1 teaspoon kosher salt, and 2 tablespoons of olive oil. Spread the yams out on a baking sheet, and roast for 20 to 25 minutes, until tender and golden brown. Set aside.

Meanwhile, combine your brown rice in a medium pot with the recommended amount of water (check the packaging). Bring to a boil, then turn down to a simmer and cover until tender.

Drain the rice. In a large sauté pan, heat up the remaining oil, and sauté the the onion and garlic until translucent, about 5 minutes. Add the rice, season with salt and pepper, and add the lime juice and cilantro. Stir to combine and take off heat.

To make the burrito bowl, add rice to each bowl, top with yams, and then desired garnishes. Enjoy!


Makes 2 1/2 cups salsa

1-2 ears corn (you’ll want 1 cup of kernels)

1 tablespoon olive oil

1 cup canned black beans, drained

1/2 cup red onion, finely chopped

2 tablespoons cilantro, finely chopped

1/2 teaspoon cumin

1/2 teaspoon ancho chili powder

1 lime, juiced

salt and pepper to taste


Dress the corn with oil and grill over high heat until grill marks form.  If you don’t have a grill, roast in the oven with the yams until tender. If grilling, cut the kernels off of the ear of corn (you should have about a cup) and combine with all of the other ingredients in a bowl.