Vegan Sweet Potato and Black Bean Burrito Bowls

Ingredients

• 2 medium Sweet Potatoes
• 1 can Black Beans
• 1 cup Rice
• 0.5 medium Red Onion
• 1 medium Bell Pepper
• 0.5 cup Cashews
• 2 tbsp Lime Juice
• 2 tbsp Nutritional Yeast
• 1 tsp Garlic Powder
• 1 tsp Chili Powder
• 1 medium Avocado

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

Instructions

1. 1Preheat your oven to about 205°C (200°C). Peel the 2 medium sweet potatoes and cut them into 1.27 cm cubes. Spread the 2 medium sweet potato cubes in a single layer on a baking sheet and roast for 25 to 30 minutes, or until tender when pierced with a fork and lightly browned.
2. 2Bring 2 cups of water to a boil in a medium saucepan. Add the 1 cup of rice, reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed and the rice is tender. While the rice cooks, finely dice the 0.5 medium red onion and the 1 medium bell pepper.
3. 3Heat a large skillet (e.g., 30.48 cm) over medium-high heat. Add the diced 0.5 medium red onion and 1 medium bell pepper to the hot skillet and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and slightly browned. Rinse and drain the 1 can of black beans; set aside.
4. 4Place the 0.5 cup of cashews in a heatproof bowl and cover them completely with hot water; let them soak for at least 15 minutes. Drain the soaked 0.5 cup of cashews well, then transfer them to a blender along with the 2 tablespoons of lime juice, 2 tablespoons of nutritional yeast, and 1 teaspoon of garlic powder. Blend on high speed until the sauce is completely smooth and creamy.
5. 5Thinly slice the 1 medium avocado. To assemble, divide the cooked 1 cup of rice among four bowls, then top with the roasted 2 medium sweet potatoes, the sautéed 0.5 medium red onion and 1 medium bell pepper mixture, and the rinsed 1 can of black beans. Drizzle the cashew sauce over the top of each bowl and garnish with the sliced 1 medium avocado; serve immediately.

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