Sweet Potato Black Bean Burrito Bowls
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Difficulty: Easy
Cuisine: Tex-Mex

Description:
Roasted sweet potatoes, black beans, rice, avocado, salsa, and lime make a flexible vegetarian bowl for lunch prep or easy weeknights.

Ingredients:
- 2.00 Tablespoon olive oil
- 1.50 Teaspoon chili powder
- 1.00 Teaspoon ground cumin
- 1.00 Cup salsa
- 2.00 Can black beans
- 2.00 Tablespoon lime juice
- 4.00 Cup cooked rice
- 0.50 Cup Greek yogurt
- 0.50 Cup cilantro
- 1.00 Piece avocado
- 2.00 Pound sweet potatoes

Instructions:
<ol><li>Heat the oven to 425 F. Toss the sweet potatoes with olive oil, chili powder, cumin, and 1 teaspoon salt.</li><li>Spread on a rimmed sheet pan and roast for 25 to 30 minutes, turning once, until browned and tender.</li><li>Warm the black beans in a small pan with 2 tablespoons water and a pinch of salt.</li><li>Divide the rice among bowls. Top with roasted sweet potatoes, black beans, salsa, avocado, cilantro, and yogurt.</li><li>Finish each bowl with lime juice and serve while the potatoes are warm.</li></ol>

Notes:
<ul><li>Brown rice, white rice, or quinoa all work as the base.</li><li>Keep wet toppings separate for meal prep containers.</li><li>Add hot sauce or pickled onions if you want more acidity and heat.</li></ul>

Source: https://recipesworthcooking.com/sweet-potato-black-bean-burrito-bowls/export/