Mealime recipe · lives on in MealPot
Sweet Potato Burrito Bowl with Kidney Bean Chili, Cheddar & Avocado
- 35 min
- 2–6 servings
- 701 kcal / serving
A bowl of roasted sweet potato wedges, hearty kidney bean chili, cheddar, and avocado comes together as a wholesome weeknight option with varying textures and warming spices.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- ¼ (8 oz) blockcheddar cheese
- 1 (14.5 oz) candiced tomatoes
- ½ cupfrozen corn
- 1 clovegarlic
- 1 (15 oz) cankidney beans
- 1red bell pepper
- ¾ lbsweet potato
- ½ mediumyellow onion
- red bell peppers
- sweet potatoes
- avocados
- yellow onions
From the pantry: cayenne pepper, chili powder, cumin, ground, extra virgin olive oil, paprika, salt
Cookware
aluminum foil · baking sheet pan · can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · nonstick skillet · oven mitts · stirring spoon · tongs · vegetable peeler
Directions
- Preheat the oven to 450°F and line a baking sheet with aluminum foil.
- Wash the produce, then cut the sweet potatoes into long wedges about 1 inch thick and spread them on the sheet. Toss with oil and the listed spices, then spread in an even layer.
- Rinse the kidney beans and set them aside to drain briefly while the potatoes bake.
- Place a skillet over medium-high heat and let it warm up.
- Dice the yellow onion and mince the garlic; add a little oil to the skillet along with the onion, garlic, and corn. Cook, stirring occasionally, until softened, about 3–4 minutes.
- Trim, seed, and small-dice the bell pepper, then add it to the skillet along with the beans, tomatoes, and spices. Stir to combine and bring to a simmer.
- Reduce the heat to medium and cook, stirring occasionally, until the chili thickens and the vegetables are tender, about 5–6 minutes. Remove from heat and grate the cheddar cheese finely.
- Halve and pit the avocado, then slice while still in the skin and scoop out the pieces when ready to serve.
Two tips
- Prep in advance: chop onion and garlic and chop the bell pepper the night before to speed up assembly.
- Serving idea: if you prefer, top bowls with extra avocado or more shredded cheese instead of using all of the chili.
Nutrition per serving
- Calories
- 701 kcal
- Protein
- 26 g
- Carbs
- 91 g
- Fat
- 30 g
- Fiber
- 24 g
- Sodium
- 586 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.