Spicy Black Bean & Sweet Potato Burrito Bowls

Serves 4 · 15 min prep · 26 min cook

Ingredients

• 2 medium (about 1 1/4 lb), cubed 3/4-inc sweet potatoes
• 3 Tbsp, divided olive oil
• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/4 tsp, divided kosher salt
• 1 can (15 oz), drained and rinsed black beans
• 3 cups cooked brown rice or cilantro-lime rice
• 1 cup (fresh, frozen, or canned) corn kernels
• 1 large, diced avocado
• 1 cup, halved cherry tomatoes
• 1/4 cup, diced red onion
• 1/3 cup, chopped fresh cilantro
• 2, juiced lime
• 1/2 cup plain Greek yogurt or sour cream
• to taste hot sauce or chipotle sauce
• 1/2 cup (optional) shredded cheddar or cotija

Instructions

1. 1Preheat oven to 425°F. Toss cubed sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and salt on a large rimmed sheet pan.
2. 2Roast 22–26 minutes, flipping halfway, until edges are caramelized and centers are tender when pierced with a fork.
3. 3While potatoes roast, warm the black beans in a small saucepan with water, remaining salt, and cumin for 5 minutes over medium-low heat.
4. 4If using frozen corn, quickly char it in a dry skillet over high heat 3–4 minutes until some kernels blister; set aside.
5. 5Fluff the cooked rice and divide among four bowls as the base.
6. 6Top each bowl with roasted sweet potatoes, warm black beans, corn, diced avocado, tomatoes, and red onion.
7. 7Drizzle everything with remaining olive oil and the juice of 1–2 limes. Sprinkle generously with cilantro.
8. 8Add a dollop of Greek yogurt or sour cream, a drizzle of hot sauce, and cheese if using.
9. 9Toss lightly at the table or keep components separate for meal-prep lunches that stay fresh 4 days. Reheat the rice, beans, and potatoes, then add cold toppings just before eating.