Sweet Potato Burrito Lunch Bowl

• Vegetarian
• Gluten free

• Produce

  • 1/4 Avocado
  • 1 handful Spinach or kale
  • 1/4 Sweet potato, baked

• Condiments

  • 1 tbsp Salsa

• Dairy

  • 1 sprinkle Cheese

Found on cakeoversteak.com

Description

Ingredients

• ¼ - ½ of a sweet potato, baked
• handful of spinach or kale
• ¼ - ½ of an avocado
• a few tbsp of black beans or chickpeas, etc.
• 1-2 tbsp salsa
• sprinkle of cheese (sharp cheddar, feta, etc.)
• optional: spicy mayo, hot sauce, cilantro, sour cream, etc.

Directions

• Heat your oven to 425°F. Prick a sweet potato all over with a fork. Place on a foil-lined baking sheet and bake for 45 minutes to an hour, until a fork pierces through it easily. Allow to cool until ready to use.
• If youre using kale or another hearty green, feel free to saute it with some oil and garlic to wilt it a little bit. With spinach I would just keep it fresh. Layer all of your ingredients into a bowl and eat as you please. You can chop up your sweet potato or scoop it out as a mash. You do you.
• Place all of your ingredients in a microwave-safe container. Place the avocado on top with the skin intact. Before microwaving, remove the avocado from the bowl, and then add it later after everything else is warmed up. If theres another ingredient that you dont want to have warmed, pack it in a separate container.