Dairy-Free Sweet Potato and Chorizo Burrito Bowls

Ingredients

• 2 medium Sweet potatoes
• 1 lb Mexican chorizo (soy-based or pork)
• 1 can Black beans
• 1 cup Corn kernels
• 1/2 medium Red onion
• 1 large Avocado
• 2 tbsp Lime juice
• 1/4 cup Cilantro
• 2 tbsp Olive oil
• 1 tsp Chili powder
• 4 cups Cooked rice

Instructions

1. 1Preheat your oven to 400°F (200°C). Peel the 2 medium sweet potatoes and cut them into 1/2-inch (1.25 cm) cubes. In a large bowl, toss the sweet potato cubes with the 2 tbsp olive oil and 1 tsp chili powder until they are evenly coated, then spread them in a single layer on a large baking sheet.
2. 2Roast the sweet potatoes in the preheated oven for 25-30 minutes, flipping them halfway through, until they are tender when pierced with a fork and their edges are slightly caramelized.
3. 3While the sweet potatoes are roasting, place a large 12-inch skillet over medium heat. Add the 1 lb Mexican chorizo to the skillet and cook for 8-10 minutes, breaking it apart with a spoon, until it is fully cooked through and browned. Drain any excess fat from the skillet.
4. 4Drain and rinse the 1 can black beans. Chop the 1/2 medium red onion into small pieces. Measure the 1 cup corn kernels.
5. 5In a small bowl, mash the 1 large avocado with the 2 tbsp lime juice until smooth. Finely chop the 1/4 cup cilantro and stir it into the mashed avocado to create the dressing.
6. 6Divide the 4 cups cooked rice among 4 serving bowls. Top each bowl with the roasted sweet potatoes, cooked chorizo, drained and rinsed 1 can black beans, 1 cup corn kernels, and chopped 1/2 medium red onion. Drizzle each bowl generously with the creamy avocado dressing.

Related Guides