Vegetarian Burrito Bowl

Ingredients 

For the Sweet Potatoes

• 2 large sweet potatoes about 2 pounds, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Cilantro Lime Rice

• 1 cup long-grain white rice rinsed
• 1 1/2 cups water
• 1/4 teaspoon salt plus more to taste
• 1 lime zested plus 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro chopped

For the Black Beans and Corn

• 1 tablespoon olive oil
• 1 small onion diced
• 2 garlic cloves minced
• ½ tablespoon chopped chipotle peppers in adobo
• 1 (14.5 ounce) can black beans drained and rinsed
• 1 ½ cups frozen corn
• 1 lime juice and zest
• 1 pinch salt

To Assemble

• 3 cups cooked cilantro lime rice
• roasted sweet potatoes
• bean and corn mixture
• 1 head romaine thinly sliced
• 1 avocado chopped
• 1 cup prepared salsa

Instructions

1. Preheat the oven to 425˚F. Line a rimmed baking sheet with parchment paper. Add the sweet potatoes, olive oil, spices and salt and pepper and toss to evenly coat all of the potatoes with oil and spices, then arrange into an even layer.
2. Roast for 30-40 minutes, flipping halfway through, until the sweet potatoes are knife tender.
3. While the potatoes cook, prepare the cilantro lime rice. Add the water to medium saucepan and bring to a boil. Add the rice and salt. Return to a boil then reduce heat, cover, and simmer until the water is absorbed and the rice is tender, about 15-18 minutes. Uncover, then fluff with a fork. Add the lime zest and juice and cilantro and mix. Taste and add more salt if desired.
4. Prepare the beans and corn. In a large skillet, heat olive oil over medium heat. Once shimmering, add onion and cook for 3 to 4 minutes, or until translucent. Add garlic, chipotle peppers, black beans and corn and cook for 5 to 7 minutes, or until the corn starts to caramelize slightly. Remove from heat and add lime zest and juice, along with a pinch of salt to taste.
5. To assemble, divide the rice among 4 pasta bowls. Top with a generous handful of romaine and avocado, followed by a large spoonful of roasted sweet potatoes and black beans and corn. Garnish with prepared salsa and enjoy.