One of my favorite foods to eat are sweet potatoes — they’re so good for you and delicious too…

Not only are they packed with essential vitamins and minerals… (1)

They’re rich in prebiotic fiber, which help the “good gut bugs” in Advanced Probiotic Complex, our digestion probiotic boosting blend, crowd out the “bad gut bugs.” (2)

So we thought today would be the perfect opportunity to share a brand new, healthy recipe.

Now, this recipe is inspired by some of the Latin flavors you’ll find here in Southern California.

And even though it’s vegan, it’s got enough vibrant color and bold flavor to keep you from noticing.

Here’s how you make it:

Recipe Sweet Potato Burrito Bowl (w/ Chorizo seasoning)

Ingredients:

1 tbsp extra virgin olive oil
2 sweet potatoes, skin on, diced
Olive oil spray
2 red bell peppers, thinly sliced
1 green bell pepper, thinly sliced
½ red onion, thinly sliced
1 cup black beans
1 bunch swiss chard, thinly sliced Juice of 2 limes
¼ cup coconut yogurt
1 tablespoon red wine vinegar
¼ cup diced cilantro
1 cup thin-sliced radishes
½ cup guacamole

Chorizo Spice Mix:

½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon oregano
⅛ teaspoon thyme
½ teaspoon paprika
½ teaspoon cayenne pepper
¼ teaspoon garlic powder
½ teaspoon sea salt

Directions:

In a small bowl, combine all your spices, and set it to the side.

Now, heat up your olive oil in a large skillet over medium heat. Then, add in your sweet potatoes and sauté them until they’re nice and tender.

Next, you’re going to add in 1 tbsp of your chorizo seasoning and cook until the smell starts to fill the room. It should be incredible.

Once you’ve reached that point, transfer everything to a bowl and set it aside.

Put your pan back on the stove and spray it with a thin layer of oil. Add in your peppers, your onions and sauté them until they’re tender.

Next up, you’re going to add in your black beans and chard, stir that up and cook everything for another 2 minutes, until the chard just begins to wilt.

Now, take your pan off the stove. In a small bowl, whisk together your lime juice, yogurt, vinegar, and cilantro, and set it aside.

The only thing left now is to grab a few bowls, divide up your mixture, top it with the yogurt dressing, radish, and guacamole, then enjoy.

There should plenty of chorizo seasoning left over if you’d like to make this recipe again in the near future.

And after you’ve gotten a load of these bold flavors, we think that’s going to be pretty soon.

(Remember, for even more support for your healthy gut, pair your sweet potato burrito bowl with for the best results.)

SOURCES:

(1) ” Sweet Potato, Cooked, Baked In Skin, Without Salt [Sweetpotato] Nutrition Facts & Calories “. 2019. Nutritiondata.Self.Com. Accessed February 22 2019. https://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2667/2.

(2) Muchiri, Mary N., and Anne L. McCartney. 2017. “In Vitro Investigation Of Orange Fleshed Sweet Potato Prebiotic Potential And Its Implication On Human Gut Health”. Functional Foods In Health And Disease. http://karuspace.karu.ac.ke/handle/20.500.12092/2195.