Sweet Potato and Black Bean Burrito Bowls with Pepita Dressing

Ingredients

• 2 large Sweet potatoes
• 1 can (15 oz) Black beans
• 1 cup Corn
• 1/2 medium Red onion
• 1/4 cup Pepitas (pumpkin seeds)
• 3 tablespoons Lime juice
• 1/4 cup Cilantro
• 2 tablespoons Olive oil
• 1 cup Rice
• 1 Avocado
• 1 Bell pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Cut the 2 large sweet potatoes into 1/2-inch cubes. Place the cubed sweet potatoes on a baking sheet. Drizzle 1 tablespoon of olive oil over the sweet potatoes and toss to coat them evenly. Roast for 30 to 40 minutes, or until the sweet potatoes are tender when pierced with a fork.
2. 2While the sweet potatoes are roasting, combine the 1 cup of rice with 2 cups of water in a medium saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 15 to 20 minutes, or until all the water has been absorbed and the rice is fluffy. Remove from heat and keep covered.
3. 3In a blender, combine the 1/4 cup of pepitas, the 3 tablespoons of lime juice, the 1/4 cup of cilantro, and the remaining 1 tablespoon of olive oil. Blend on high speed until the mixture is smooth and creamy. If the dressing is too thick, add 1 tablespoon of water at a time and blend again, until it reaches a drizzling consistency.
4. 4Once the sweet potatoes are roasted and tender, carefully remove them from the oven. In a large mixing bowl, combine the cooked 1 cup of rice, the roasted 2 large sweet potatoes, the 1 can (15 oz) of black beans (drained and rinsed), the 1 cup of corn, and the 1/2 medium red onion (finely diced).
5. 5Slice the 1 avocado and chop the 1 bell pepper into bite-sized pieces. Add the sliced 1 avocado and the chopped 1 bell pepper to the large mixing bowl with the other ingredients.
6. 6Gently toss all the ingredients in the large mixing bowl until well combined. Divide the mixture evenly into four serving bowls and drizzle generously with the prepared pepita dressing.

Substitutions

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