Sweet Potato and Chorizo Burrito Bowls

Ingredients

• 2 large Sweet potatoes
• about 450 g Chorizo
• 1 can (15 oz) Black beans
• 1 can (15 oz) Corn
• 1/2 medium Red onion
• 2 medium Avocado
• 2 medium Lime
• 1/4 cup Cilantro
• 2 tbsp Olive oil
• 1/4 cup Dairy-free sour cream

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

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Peel and cut the 2 large sweet potatoes into 1.27 cm cubes. Place the cubed sweet potatoes in a bowl, drizzle with 2 tbsp olive oil, and toss to coat evenly. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and have slightly caramelized edges.
3. 3While the sweet potatoes are roasting, place about 450 g of chorizo in a large skillet over medium heat. Cook the chorizo, breaking it apart with a spoon, until it is fully cooked through, about 8-10 minutes. Carefully drain off any excess grease from the skillet.
4. 4Rinse and drain the 1 can (about 425 g) black beans and the 1 can (about 425 g) corn. Finely dice the 1/2 medium red onion. Cut the 2 medium avocados into bite-sized pieces. Roughly chop the 1/4 cup cilantro.
5. 5To assemble the burrito bowls, divide the roasted sweet potatoes among four bowls. Top each bowl with the cooked chorizo, the rinsed black beans, and the rinsed corn.
6. 6Add the diced red onion, the avocado pieces, and a dollop of 1/4 cup dairy-free sour cream to each bowl.
7. 7Garnish each bowl with the chopped cilantro and serve immediately with 2 medium limes, cut into wedges, for squeezing over the top.

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