Sweet and spicy is the name of the game in these maple-chipotle roasted sweet potato and plantain burrito bowls that are topped with a citrus and garlic-infused mojo sauce.
A wise woman once told me that my baby would someday roll over, sit up, and crawl — away from me.
And guys, I get that. I can deal with that.
But no one said that at the ripe old age of 8 months old SHE WOULD REFUSE TO LET ME SPOON FEED HER AND WOULD INSIST ON EATING EVERYTHING HERSELF.
Mostly by squishing it all between her fingers, running her fingers through her hair and then hoping some of it drips down from her scalp into her mouth.
Totally reasonable self-feeding method.
On a somewhat related note: if you need me, I’ll be spending every minute of the rest of my life cleaning sweet potato from every surface of my kitchen and every crevice of my dear sweet child’s body.
Because meal time is not. pretty.
Except for that rare occasion when she grabs a sweet potato stick in exactly the right way and gets it directly into her mouth without first detouring into her eyebrows or her nose.
And kind of the best.
Okay, fine. I love this.
Mess and all.
Pretty much every meal of late feels like it has a roasted veggie stick and a bean of some sort and while this is mainly to ensure some food might actually end up in Remy’s belly instead of on the floor, it’s also because this is my favorite way to eat:
Throw a pan of health into the oven and roast it until it is caramelized in all the best ways.
Toss it with a protein (beans! beans! beans!) and a grain.
Top it with a sauce.
And you have yourself a Truly Best (and Easy!) Meal.
Plus you could totally switch up the flavor profile on a daily basis so that it feels like a totally new thing every night and not just a variation on a theme. I’m a fan of all things tex-mex, so the sweet potatoes and plantains are tossed with a maple-chipotle mix before heading into the oven and the finished bowl is topped off with a sweet spicy garlicky mojo sauce that will convince you it’s more than polite to lick your bowl clean.
- 4 garlic cloves
- 1 jalapeno pepper, membranes and seeds removed
- 1 large handful cilantro leaves
- juice of 2 limes
- juice of 1 orange
- ½ cup extra virgin olive oil
- salt and black pepper, to taste
- 2 medium sweet potatoes, peeled and cut into ½-inch strips
- 2 ripe plantains, peeled and cut into ½-inch strips
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp chipotle in adobo sauce, plus more to taste
- 1 cup dried barley
- 1 tbsp adobo seasoning
- 4 cups black beans
- To make the mojo sauce, combine all of the ingredients in a blender and blend until smooth. Season to taste with salt and black pepper.
- For the burrito bowls, heat oven to 450.
- In a large bowl, toss together the sweet potato strips, plantain strips, olive oil, maple syrup, and adobo sauce. Spread on a parchment-lined baking sheet and sprinkle with kosher salt, to taste. Bake for 20-25 minutes, or until tender and caramelized.
- Meanwhile, combine the barley with 2½ cups of water in a medium pot along with the adobo seasoning and a pinch of salt. Bring to a boil over high heat, then reduce heat to low and simmer until barley is tender and water has evaporated, about 30 minutes.
- To serve, divide the black beans, barley, and roasted vegetables between 4 bowls. Drizzle with the mojo sauce.