Protein-Packed Yams Burrito Bowl

 

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The Homesteader-Sweet Potato Burrito Bowl

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Chipotle Sweet Potato Burrito Bowls

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These sweet potato burrito bowls have been on repeat around here lately. They’re my favorite easy lunch right now! We’re taking a fluffy bed of rice and loading it up with roasted sweet potatoes, black beans, corn, tomatoes red onion, greens, avocado, and an addicting spicy mayo sauce. The textures! The flavors!

Instructions Place sweet potatoes in a bowl. Drizzle with oil, then add chili powder, cumin, garlic powder, cumin, lime juice, and Stir together all ingredients for the corn salsa. Assemble burrito bowls by placing tortillas in the bottom of four bowls. Add rice, black beans, corn salsa, sweet. Place flour tortilla on top of egg bowl.

Flip it over so eggs and cheese are on the tortilla. Place on a plate and microwave for another 15 seconds (remove bowl). Use a fork to add about half of the sweet potato, in an even layer, on top of the eggs. Top with avocado, scallion, and hot sauce. Season with salt and pepper.

Chipotle Sweet Potato Burrito Bowls – Colorful burrito bowls loaded with seasoned roasted chipotle sweet potatoes, black beans, veggies, rice, and more! (Gluten-Free, Vegan) I love pretty much any dinner in a bowl. A nice bed of rice or veggies, some protein, a little freshness, maybe a sauce or dressing? I’m in. Place each baked sweet potato in a shallow bowl.

Cut along the top of the sweet potato and pull back the skin. Spilt the sweet potatoes a little bit to make room for the fillings. Divide the rice and bean mixture among the sweet potatoes (spillover is fine!). Ingredients. 1 cup brown basmati rice + ingredients called for.

2 large sweet potatoes 4 cups. 2 red bell peppers. 1/4 cup olive oil separated.

1/2 teaspoon paprika. 1/2 teaspoon chipotle chili powder. Salt and pepper 1/2 teaspoon each. 1 can (15 ounces) black beans drained and rinsed.

3/4 cup uncooked long grain rice. 1/4 teaspoon garlic salt. 1-1/2 cups water. 3 tablespoons olive oil, divided. 1 large sweet potato, peeled and diced.

1 medium red onion, finely chopped. 4 cups chopped fresh kale (tough stems removed) 1 can (15 ounces) black beans, rinsed and drained. 2 tablespoons sweet chili sauce.

These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt. Place the sweet potato, carrots, olive oil, onions, honey, cinnamon and pecans on a roasting tray. Season well.

Toss to coat. Roast in the oven for 50 minutes or until the vegetables are softened but caramelised. 3. Place the quinoa and water in a saucepan and simmer for 12 minutes or until cooked. Place your sweet potatoes on the prepared baking sheet.

Drizzle with 1 tablespoon oil, and sprinkle with ½ teaspoon smoked paprika, ¼ teaspoon cumin, and ¼ teaspoon kosher salt. Toss to coat. -Roast your sweet potatoes for 20-25 minutes, stirring once.

List of related literature:

A small steak, a baked potato with sour cream, and a tossed salad provides about 50 g of protein, whereas a dish of rice with tofu and vegetables provides about 25 g.

“Visualizing Nutrition: Everyday Choices” by Mary B. Grosvenor, Lori A. Smolin
from Visualizing Nutrition: Everyday Choices
by Mary B. Grosvenor, Lori A. Smolin
Wiley, 2017

These diets contained similar amounts of fat (36 g per 1,000 kcal or 33 percent ME) and similar ingredients, but rice and corn were increased in the lower-protein diet at the expense of soy protein, corn gluten, egg, and poultry meal.

“Nutrient Requirements of Dogs and Cats” by National Research Council, Division on Earth and Life Studies, Board on Agriculture and Natural Resources, Committee on Animal Nutrition, Subcommittee on Dog and Cat Nutrition
from Nutrient Requirements of Dogs and Cats
by National Research Council, Division on Earth and Life Studies, et. al.
National Academies Press, 2006

Very few protein bodies are visible on the outer edges of tortillas.

“Snack Foods Processing” by Edmund W. Lusas, Lloyd W. Rooney
from Snack Foods Processing
by Edmund W. Lusas, Lloyd W. Rooney
CRC Press, 2001

A 1-cup serving furnishes about 5 g of protein, which is the amount supplied by a cup of cooked corn or rice.

“Foods & Nutrition Encyclopedia, Two Volume Set” by Marion Eugene Ensminger, Audrey H. Ensminger
from Foods & Nutrition Encyclopedia, Two Volume Set
by Marion Eugene Ensminger, Audrey H. Ensminger
Taylor & Francis, 1993

In another study, Gutierrez et al. (2003) compared four protein concentrates (sunflower meal, soybean meal 48, soybean concentrate and potato protein) in iso-nutritive starter diets.

“Nutrition of the Rabbit” by Carlos Blas, Julian Wiseman
from Nutrition of the Rabbit
by Carlos Blas, Julian Wiseman
CABI, 2010

In a dish that combines these foods, such as a pasta-kidney bean salad, the protein from pasta complements the protein from kidney beans, so together they provide a complete protein.

“Discovering Nutrition” by Paul M. Insel, R. Elaine Turner, Don Ross
from Discovering Nutrition
by Paul M. Insel, R. Elaine Turner, Don Ross
Jones and Bartlett Publishers, 2006

The soybean meal is dispersed into warm water to solubilize the protein and carbohydrate; a similar separation of spent flake is done.

“Functional and Speciality Beverage Technology” by P Paquin
from Functional and Speciality Beverage Technology
by P Paquin
Elsevier Science, 2009

A burrito provides a lot of protein and carbohydrates as well as good flavor.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Add 1 cup of soymilk for about 8 grams of protein; a green vegetable side dish topped with nuts for 4 or 5 grams of protein; one whole-wheat roll, about 4 more grams of protein.

“American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition” by Roberta Larson Duyff
from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition
by Roberta Larson Duyff
HMH Books, 2012

For that matter, you can roll up just about any steamed or sautéed veggie (think last night’s leftovers) in a breakfast burrito.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

NOAH BRYANT

Hardcore strength training is what I am about. I am a personal trainer, author, and contributor to lots of different lifting and fitness magazines.

I was a 2x NCAA champion in the shoutput at USC and I represented the USA at the 2007 World Championships as well as the 2011 PanAm Championships.

Contact me to find out more about my personalized online training and how I can help you reach your goals.

Education: Bachelor of Science (B.S.), Public Policy, Planning, And Development @ University of Southern California

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13 comments

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  • I subscribed in 25 seconds because you two are so cute and we need more black vegans on YouTube! Especially in the form of a couple as precious as you!!!

  • My son and i found your channel and we love it!!! Thank you for sharing. This will help us on our journey to healthy living and eating. Thanks so much!!!

  • What is the brand of your non stick baking mat? I’d like to get one as I am trying to cook without oil also! Can’t wait to try this!

  • New subscriber to Ron’s channel and this one. I’m interested in changing my eating habits and trying to lean towards a vegetarian/vegan diet. These videos are so helpful and greatly appreciated. God bless you both, and thank you for sharing! ��

  • Have a large sweet potato and did not know what to do with it. Now i’m going to the kitchen to get the taco bowls ready. tell you later how they turn out.

  • Great video and you have yourself a new subscriber, keep up the great work you both. 1 year 3 months strong being a vegan, and I’m not turning back��

  • I love this video idea Stephi! When people are on-the-go it is so hard to get a healthy and quick meal. I love these recipes and can’t wait to use it for my next lunch or dinner for the weekyum!

  • It all looks so good!!!

    Glad to see you are making videos…as idea I think you should take an older overweight person (perhaps a nurse) and help them get their diet on point and help them get in shape and document the journey….for the record I am volunteering!!! In case you hadn’t figured it out lol

  • This is one of my favorite meals I make my beans in my insta pot tho trying hard not to use cans but in a pinch I do use, I look forward to seeing more vegan videos! Thank you

  • I think my favorite bowl was with the beets number 4. You can have the beets uncooked, when I have my beets I add sea salt pepper and lemon juice it’s delicious.

  • This looks delicious. I will try it out definitely. I am a super bland eater so I will likely leave out the spices. Thanks so much. I love vegan recipes and don’t enjoy cooking…. this looks easy and taste.

  • Hey you guys!!!! This video is so amazing and clear. Every ingredient in the recipe are some of my favorites and look so easy to make. Looks yummy too! I’ve got to try this out��. You guys are so awesome and gorgeous together. Ron, I think you’re gonna have to stay one step ahead cause Lexi is doing pretty good��. She has a great example, huh ��. Keep ‘ em coming!

  • So, I made this today along with the magic green rice and it definitely tastes as good as it looks!!! Thank you so much for sharing!!!