Maple-Chipotle Roasted Sweet Potato and Plantain Burrito Bowls with Mojo Sauce
Sweet and spicy flavors come together in these roasted sweet potato and plantain burrito bowls, finished with a bright citrus-and-garlic mojo sauce.
Recently I discovered that my eight-month-old has decided spoon-feeding is overrated. Now she insists on grabbing pieces of food herself, which results in a lot more sweet potato on the floor, in her hair, and occasionally making it into her mouth. It’s messy, unpredictable, and absolutely worth it—those rare moments when a sweet potato stick goes straight from hand to mouth are priceless.
That baby-led chaos has made me appreciate simple, hands-off dinners. Roasting vegetables until they caramelize, pairing them with a grain and a protein, and finishing everything with a lively sauce is my go-to approach. It’s flexible, fast, and endlessly adaptable.
For this bowl, sweet potatoes and ripe plantains are tossed in a maple-chipotle blend and roasted until golden. They’re served over barley (or another grain of your choice) with black beans and drizzled with a mojo sauce brightened by lime, orange, garlic, and cilantro. The result is a bowl that balances sweet, smoky, and tangy notes—easy to assemble and great for meal prep.
- For the mojo sauce
- 4 garlic cloves
- 1 jalapeno pepper, membranes and seeds removed (optional for less heat)
- 1 large handful cilantro leaves
- juice of 2 limes
- juice of 1 orange
- 1/2 cup extra virgin olive oil
- salt and black pepper, to taste
- For the burrito bowls
- 2 medium sweet potatoes, peeled and cut into 1/2-inch strips
- 2 ripe plantains, peeled and cut into 1/2-inch strips
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp chipotle in adobo sauce, plus more to taste
- 1 cup dried barley (or substitute quinoa, brown rice, or farro)
- 1 tbsp adobo seasoning
- 4 cups cooked black beans (from a can, drained and rinsed, or homemade)
- Make the mojo sauce: In a blender or food processor, combine garlic, jalapeno (if using), cilantro, lime juice, orange juice, and olive oil. Blend until smooth. Taste and season with salt and black pepper. If you prefer a thinner sauce, add a little more oil or citrus.
- Preheat the oven to 450°F (230°C).
- In a large bowl, toss the sweet potato and plantain strips with olive oil, maple syrup, and chipotle in adobo until evenly coated. Spread in a single layer on a parchment-lined baking sheet and sprinkle lightly with kosher salt.
- Roast for 20–25 minutes, flipping once halfway through, until the vegetables are tender and caramelized at the edges.
- While the vegetables roast, cook the barley: Combine 1 cup barley with 2 1/2 cups water in a medium pot, add the adobo seasoning and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until the barley is tender and the water is absorbed, about 25–30 minutes. Fluff with a fork.
- Warm the black beans gently in a small pot or microwave, seasoning with a pinch of salt and a squeeze of lime if desired.
- To assemble, divide the barley, black beans, and roasted sweet potatoes and plantains among four bowls. Drizzle each bowl generously with mojo sauce. Add extra cilantro, sliced jalapeno, avocado, or a squeeze of lime if you like.
Tips: Roast the vegetables on a hot sheet and don’t overcrowd the pan—caramelization is where the flavor comes from. The mojo sauce keeps well in the refrigerator for several days and makes an excellent dressing for salads or a dipping sauce for roasted vegetables. Leftovers assemble quickly for lunch the next day and reheat gently in the oven or on the stovetop to keep the plantains from getting mushy.
This bowl is an easy, adaptable weeknight meal that balances sweet, smoky, and bright flavors. It’s also a great way to get vegetables into little hands—messy, sure, but often delicious.