Vegan Sweet Potato and Black Bean Burrito Bowls

Ingredients

• 2 count Sweet potatoes, cubed
• 1 can Black beans, rinsed and drained
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Brown rice
• 1 count Avocado, sliced
• 1 cup Salsa
• 2 tbsp Lime juice
• 2 tbsp Olive oil
• 2 tbsp Cilantro, chopped

Instructions

1. 1Preheat your oven to 400°F (200°C). In a large bowl, combine the 2 count cubed sweet potatoes and the 1 can rinsed and drained black beans. Add the 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper, then toss everything together until the sweet potatoes and black beans are evenly coated with the spices.
2. 2Spread the seasoned sweet potato and black bean mixture in a single layer onto a large baking sheet. Roast in the preheated oven at 400°F (200°C) for 25 to 30 minutes, or until the sweet potatoes are tender when pierced with a fork and have slightly caramelized edges.
3. 3While the sweet potatoes and black beans are roasting, prepare the lime vinaigrette. In a small bowl, whisk together the 2 tbsp lime juice, 2 tbsp olive oil, and 2 tbsp chopped cilantro until well combined.
4. 4Divide the 1 cup brown rice among four bowls. Top each bowl with a generous portion of the roasted sweet potatoes and black beans, add the 1 count sliced avocado, and spoon on the 1 cup salsa.
5. 5Drizzle the prepared lime vinaigrette over each bowl. Serve immediately.

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