Gluten-Free Sweet Potato and Black Bean Burrito Bowls

Ingredients

• 2 medium Sweet potatoes
• 1 15 oz can Black beans
• 1 cup Corn kernels
• 1/2 medium Red onion
• 2 tbsp Lime juice
• 1/4 cup Cilantro
• 2 tbsp Olive oil
• 1 tsp Chili powder
• 1/2 tsp Cumin
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 2 cups Cooked rice
• 1 Avocado

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Peel and dice the sweet potatoes into small cubes. Toss with olive oil, chili powder, cumin, salt, and pepper.
3. 3Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. 4Prepare the black bean and corn salsa: In a bowl, combine black beans, corn kernels, diced red onion, lime juice, and cilantro.
5. 5Assemble the burrito bowls: In a bowl, layer cooked rice, roasted sweet potatoes, and black bean and corn salsa.
6. 6Top with diced avocado and any other desired toppings.

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