Black Bean and Sweet Potato Burrito Bowls with Cilantro-Lime Dressing

Ingredients

• 2 large Sweet potatoes, peeled and cubed
• 2 tablespoons Olive oil
• 1 teaspoon Chili powder
• 1/2 teaspoon Cumin
• 1 can (15oz) Black beans, rinsed and drained
• 1 cup Corn kernels
• 1 each Avocado, diced
• 1/4 each Red onion, finely chopped
• 1/4 cup Cilantro, chopped
• 3 tablespoons Lime juice
• 3 tablespoons Olive oil
• 1 clove Garlic, minced
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper
• 2 cups Cooked rice

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a large bowl, combine the 2 large sweet potatoes (peeled and cubed) with 2 tablespoons of olive oil, 1 teaspoon of chili powder, and 1/2 teaspoon of cumin. Toss everything together until the sweet potato cubes are evenly coated. Spread the coated sweet potatoes in a single layer on a baking sheet. Roast for 20 to 25 minutes, or until the sweet potatoes are tender when pierced with a fork and have slightly browned edges.
3. 3While the sweet potatoes are roasting, prepare the cilantro-lime dressing. In a small bowl, whisk together 3 tablespoons of lime juice, 3 tablespoons of olive oil, 1 clove of minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
4. 4Once the sweet potatoes are roasted and tender, carefully transfer them to a large bowl. Add the 1 can (15oz) of black beans (rinsed and drained), 1 cup of corn kernels, 1 diced avocado, 1/4 cup of finely chopped red onion, and 1/4 cup of chopped cilantro to the bowl with the sweet potatoes.
5. 5Pour the prepared cilantro-lime dressing over the ingredients in the large bowl. Gently toss everything together until all the ingredients are well combined and coated with the dressing.
6. 6Divide the 2 cups of cooked rice among four bowls. Spoon the black bean and sweet potato mixture evenly over the rice in each bowl. Serve immediately.

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