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Southwestern Burrito Bowl

We challenged Candace Cameron Bure to make this meal — and sneak in a full-body workout in 30 minutes flat. Here’s how she did it (and how you can copy her routine!).

Total Time:


For the Citrus Vinaigrette
  • 1/3 c. chopped fresh cilantro, plus more for garnish
  • 1/4 c. extra-virgin olive oil
  • Juice of 1 lime
  • 1 tbsp. apple cider vinegar
  • kosher salt
  • Freshly ground black pepper
  • 1 clove garlic, minced
For the Burrito Bowl
  • 2 large sweet potatoes, peeled and cut into 1/2″ cubes
  • 1 large red onion, diced
  • 2 tbsp. extra-virgin olive oil
  • kosher salt
  • 1/4 tsp. chili powder
  • 2 c. cooked brown rice
  • 1 can refried beans, drained and rinsed
  • 1 c. corn (canned or fresh)
  • 1 plum tomato, chopped
  • 1 avocado, sliced


  1. Make Cilantro-Lime Vinaigrette: Pour all ingredients into a blender and mix for 30 to 45 seconds or until thoroughly combined. Set aside. Preheat oven to 425°.
  2. On a large baking sheet, place sweet potatoes and onions. Toss with oil, salt and chili powder. Bake 23 to 25 minutes, or until sweet potatoes are tender.
  3. Assemble burrito bowl: Fill each bowl with brown rice, refried beans, corn, tomato, roasted sweet potato and onion, and slices of avocado. Drizzle with vinaigrette and garnish with extra cilantro, if desired.