Description
These slow cooker veggie burrito bowls are packed with brown rice, sweet potato, pinto beans, tomatoes, and bell peppers. Add everything to the Crockpot and press start. It’s that easy!
Ingredients
Units
Scale
- 1lb (about 1 large) sweet potato, peeled and diced
- 1 cup uncooked brown rice
- 2 tablespoons taco seasoning
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 1/4 cups vegetable broth
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 orange or red bell pepper, diced
- Salt to taste
- Optional toppings; Fresh cilantro, salsa, hot sauce, avocado, etc.
Instructions
- Spread the diced sweet potatoes at the bottom of your slow cooker. Layer the uncooked brown rice and taco seasoning on top.
- Spread the can of fire-roasted diced tomatoes (with juices) over the rice and sweet potatoes. Then, add the vegetable broth to the pot.
- Spread the pinto beans and diced bell pepper on top of the other ingredients. Do not stir.
- Cook on high for 2 ½ hours or low for 4 ½ to 5 hours. Near the end of the cooking time, check to ensure the rice is tender. If there’s any excess liquid once the rice is tender, uncover the slow cooker, increase the heat to HIGH, and cook for an additional 5 minutes until the liquid evaporates.
- Once the rice is tender, gently stir the mixture to distribute the beans, rice, and veggies evenly. Serve as is — or add your favorite toppings.
- Season with salt to taste, if needed.