Sweet Potato Burrito Bowls
Ingredients
ROASTED SWEET POTATOES
8 cups sweet potatoes
Olive oil or other cooking spray
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon chipotle powder
½ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon paprika
SAUCE
1/4 cup vegannaise
2 Tablespoons sriracha
1 Tablespoon lemon juice
FOR THE BOWLS
3 cups cooked brown rice +/
½ cup sliced red onion
1 – 15 oz. can of black beans, drained
1 – 15 oz. can of corn, drained
¼ teaspoon sea salt
¼ teaspoon black pepper
⅛ teaspoon cayenne
1 cup cherry tomatoes, sliced
Romaine or spinach, as desired
Avocado, as desired
Cilantro, as desired
Directions
Preheat oven to 400º and line a baking sheet with parchment paper. Spread sweet potatoes onto the baking sheet and spray with cooking spray. Add seasonings then toss to coat evenly.
Bake the sweet potatoes for 25-30 minutes, tossing once at the halfway point. While the sweet potatoes are cooking, you can prep everything else!
Add black beans and corn to a skillet and stir in salt, pepper, and cayenne. Cook on medium, stirring occasionally, until the mixture is heated through.
Once the sweet potatoes are done, you can build your bowls! You can make yours any which way you want, but I usually start with a bed of rice) about ⅔ cup per bowl. Then I add in greens, sweet potatoes, black bean/corn mixture, tomatoes, onion, and avocado. (And sometimes cilantro!) Top it off with a drizzle of spicy sauce and you’re all set!
Notes
*I use minute rice for this recipe and I have zero shame in admitting that. I don’t have a microwave, so I dump it into a skillet with 1/4 cup of water per packet. Then I cover and cook on medium low until it’s tender.