Sweet Potato and Black Bean Burrito Bowl
Ingredients:
-1 cup rice
-4 cups peeled and chopped sweet potatoes 1-inch; 2 large potatoes, 1-1/2 pounds
-1 cup frozen corn
-1/4 cup olive oil
-1/2 teaspoon paprika
-1/2 teaspoon ground chili powder
-1 (15-ounce) can black beans drained and rinsed
Dressing:
-2 limes
-1/2 cup mayo
-1/8 teaspoon ground cumin
-1/2 teaspoon paprika
-1/2 teaspoon ground chili powder
-1 teaspoon Sriracha
Preheat oven to 425°F. Peel sweet potatoes and chop into 1-inch pieces. Drain and rinse black beans; set aside to dry.
Cook the rive according to package directions. Allow to slightly cool before assembling the final bowls.
On an extra-large rimmed sheet pan, add potatoes with olive oil, paprika, chili powder, and salt and pepper to taste (I add 3/4 teaspoon salt and 1/2 teaspoon pepper). Space out for even roasting. Roast 30 minutes, halfway through tossing potatoes.
Remove and toss on the tray with the rinsed and dried black beans and corn.
While everything is cooking, zest and juice limes to get 1/2 teaspoon zest and 3 tablespoons juice. Combine lime zest and juice with all sauce ingredients. Season to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Whisk until smooth. Refrigerate until using.
Chop cilantro, slice or dice an avocado, slice a jalapeño, and slice a lime.
Fill a bowl with cooked and cooled grain, top with veggies and beans, and add toppings and dressing.
I did add ground beef to ours…the men need the meat.
Enjoy!