Maple-Chipotle Roasted Sweet Potato and Plantain Burrito Bowls with Mojo Sauce
 
 
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.
Yield: 4 servings
Ingredients
For the mojo sauce
  • 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
For the burrito bowls
  • 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
Instructions
  1. 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.
  2. For the burrito bowls, heat oven to 450.
  3. 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.
  4. 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.
  5. To serve, divide the black beans, barley, and roasted vegetables between 4 bowls. Drizzle with the mojo sauce.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/01/maple-chipotle-roasted-sweet-potato-plantain-burrito-bowls-mojo-sauce.html