Spud & Root

Recipe · Main dish

Chipotle Potato Burrito Bowls on Cauliflower Rice

Gold potatoes roasted until golden, then tossed in smoky chipotle, adobo and lime. Pile them onto cauliflower rice with lettuce, black beans, avocado and jalapeños, then crema and cilantro to finish. Serves 4.

  • Prep10 min
  • Cook35 min
  • Ready in45 min
  • Serves4
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Made with Spud & Root Gold Potatoes
A hand scattering chopped cilantro over a burrito bowl of chipotle-glazed Gold potatoes, black beans, jalapeño rounds, avocado, lettuce and crema on cauliflower rice.
Watch it come together

Roast. Toss. Pile it high. Order up.

Watch the Gold potatoes roast golden, take a bath in chipotle, adobo and lime, and land on a bed of cauliflower rice with all the fixings. Then scroll down and cook along.

  1. Roast Oil, salt, pepper, oven.
  2. Toss In chipotle, adobo and lime.
  3. Build Rice, potatoes, toppings, crema.
The recipe

Let's build some bowls.

Ready in 45 minutes.

  1. PrepOven, cut & oil
  2. RoastFlip halfway; sauce & rice
  3. BowlsToss & build

Eat

Your bowls

A sheet pan and big plans

  1. Heat the oven

    Preheat the oven to 400°F.

  2. Oil and season

    Toss the potatoes and oil on a rimmed baking sheet until they're coated.

    Season with salt and pepper, to taste.

    Cubes of Gold potato tumbling from a blue bowl onto a parchment-lined baking sheet.
    Onto the sheet.
    Olive oil pouring over the potato cubes on the baking sheet.
    A good glug of oil.
    A pepper mill grinding black pepper over the oiled, salted potato cubes.
    Salt, then pepper.

  3. Roast, and flip halfway

    Bake, flipping the potatoes halfway through, until they're tender and golden-brown, about 30 to 35 minutes.

    A hand holding the edge of the baking sheet of seasoned potato cubes, spread out in one layer, beside a bag of Spud & Root Gold Potatoes.
    One layer, into the oven.

  4. Mix the chipotle sauce

    While the potatoes roast, combine the chipotle, adobo sauce and lime juice in a large bowl.

    Lime juice pouring from a small glass onto minced chipotle and adobo sauce in a large glass bowl.
    Smoky meets zingy.

  5. Toss to coat

    Add the roasted potatoes to the bowl and toss to coat.

    A spatula sliding the roasted potatoes off the baking sheet into the bowl of chipotle sauce.
    Straight from the oven.
    The potatoes tossed in the bowl until every piece is glossy and red-brown with sauce.
    Every piece, glazed.

  6. Rice in the bowls

    Divide the hot cauliflower rice into 4 bowls.

  7. Build the bowls

    Top the rice with the potatoes, lettuce, beans, avocado and jalapeños.

    A big spoon piling chipotle potatoes onto a bowl of cauliflower rice, with bowls of lettuce, black beans, jalapeños and limes behind.
    Potatoes first, then the fixings.
    Practice round: the lunch rush
    Order up!

    The gang's coming in for bowls, five of them, one at a time, and the manager is watching your every move. He can't be pleased: the best you can do is keep him from blowing up. Build each bowl to its ticket: drag from the bins (or tap one) to add a scoop, then ring the bell. Any order is fine. Made a mess? Tap the trash can to start the bowl again. Be quick: they won't wait forever (the yellow button on the wall pauses).

    A bowl, a line of fixings and a window for the customers. The shift hasn't started.

  8. Crema and cilantro

    Drizzle with crema, if you like, and garnish with cilantro.

    A spoon drizzling Mexican crema over the potatoes, beans, jalapeños and avocado in the bowl.
    Zigzag the crema.
    A hand scattering chopped cilantro over the finished bowl.
    A shower of cilantro.
A finished chipotle potato burrito bowl with avocado, black beans, jalapeños, lettuce, crema and cilantro, surrounded by little bowls of the toppings and a few Gold potatoes.

Made for Potatoes... Everything else is Gravy!

Start with a good potato.

This one calls for our Gold potatoes: they roast up golden on the outside and creamy in the middle, and soak up every bit of that chipotle. Grab a bag and build a bowl.

Gold PotatoesThe potato in this recipe. 5 lb bag. All four potatoesGold, Red, Russet and White. Next up: Duck Fat HasselbacksCrispy edges, fluffy middles, balsamic drizzle.

Step 1 of 8

Ingredients