Easy Sweet Potato & Black Bean Burrito Bowls

• Vegetarian
• Gluten free

• Produce

  • 1 can Black beans
  • 1/2 tsp Chipotle chili, powder
  • 2 Red bell peppers
  • 2 Sweet potatoes (~4 cups, large

• Condiments

  • 3 tbsp Lime juice, freshly squeezed
  • 1/2 cup Mayo, full fat regular
  • 1 tsp Sriracha or hot sauce

• Pasta & Grains

  • 1 cup Basmati rice + ingredients called, brown

• Baking & Spices

  • 1/2 tsp Chili powder
  • 3/4 tsp Paprika
  • 1 Pinch Salt and ground black pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/8 tsp Cumin, ground

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 425 degrees F.
• Start by cooking the brown rice according to package directions. Allow to cool before assembling the final bowls.
• Peel the sweet potatoes and chop into bite-sized chunks. Slice the bell peppers and set aside.
• Toss the potatoes with 3 tablespoons olive oil, paprika, and chipotle chili powder.
• Place the potatoes in the oven for 15 minutes. Remove from oven and add in the sliced peppers and toss around with the remaining 1 tablespoon oil.
• Return to the oven and cook for another 15-20 minutes or until the peppers are crisp tender and the potatoes are tender.
• Remove and toss on the tray with the rinsed and dried black beans.
• Allow these roasted veggies to cool down to just above room temperature.
• While everything is cooking, in a small bowl, combine all of the dressing ingredients (mayo, lime juice and zest, ground cumin, paprika, chili powder, and Sriracha) and whisk together until completely combined.
• Prep the toppings: chop cilantro, slice an avocado, slice a jalapeno, and slice a lime.
• Make the bowls: fill a bowl with cooked and cooled rice, top with cooled veggies and beans, and add toppings and dressing.
• Enjoy immediately.