Mexican Sweet Potato “Burrito Bowls”

Prep Time:

Cook Time:

Serves: 4–6


  • 4 medium sweet potatoes, scrubbed clean

  • 2 cups shredded cooked chicken (rotisserie chicken or any leftover chicken)

  • 1 (15 oz) can organic Green Valley Whole Kernel Corn, drained

  • 1 (15.5 oz) pouch organic Green Valley Black Beans, rinsed and drained

  • 1 (8.5 oz) pouch organic Green Valley Basmati Rice

  • 1 16 oz jar of chunky salsa, divided

  • 1 cup shredded Mexican cheese blend

  • Additions: cubed avocado, sour cream, cilantro, tortilla chips


  1. Set broiler to high and set the oven rack about 6 inches from the heat source.

  2. Wash sweet potatoes and pierce each about 8 times with a fork.

  3. Lay sweet potatoes on a paper towel or a microwave-safe dish. Microwave for about 8 minutes, flipping halfway through. Test for doneness by piercing with a fork. If they are still too hard, continue to microwave in 1 minute increments. Once complete, set aside to cool.

  4. Meanwhile, mix the shredded chicken, black beans, corn, and 1 cup salsa in a bowl.

  5. When the sweet potatoes are done, cut half lengthwise and lay on a baking pan. Scoop out a few tablespoons of each sweet potato to make room for the filling.

  6. Microwave the Green Valley Basmati Rice according to the package directions and stir into the bowl with the chicken mixture.

  7. Stuff sweet potatoes generously so each potato is heaping with the burrito mixture. Top with shredded cheese and broil for about 5 minutes, watching closely, until cheese is bubbly and beginning to brown.

  8. Serve with the remaining salsa and your favorite burrito additions, like avocado, sour cream, cilantro, or tortilla chips.

  9. Notes: You may substitute Basmati rice for Green Valley Jasmine or Long Grain Brown Rice. Feel free to substitute the chicken for cooked ground turkey or beef, grilled steak, or omit for a vegetarian meal.

Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.