Sweet Potato Burrito Bowl

I love building healthy and delicious one-bowl meals! Even your not-so-favorite (but gotta eat cause they're healthy ;o) foods ~ like beans ~ are better when served in a one-bowl meal. I ❤️sweet potatoes ~ mashed, roasted, fried... so the highlight of my burrito bowl  ~ you guessed it ~ are roasted sweet potatoes, with just a hint of honey and cinnamon. The brown rice is flavored with some cilantro, green onions and a little olive oil and salsa compliments the flavor of the cannellini beans. Serve over a bed of your favorite greens and top with fresh avocado and a dollop of sour cream. The bowl is especially good served with spicy tortilla chips, such as Garden of Eatin' Red Hot Blues Corn Tortilla Chips.

4 Servings

Rice ingredients:

• 1 1/2 cup salted water
• 2/3 cup uncooked brown rice
• 1 teaspoon of your favorite no-salt seasoning, such as Mrs. Dash original
• Small handful of cilantro, snipped
• Small handful of green onions, thinly sliced
• 1/2 tablespoons olive oil
• Salt and pepper to taste

Sweet potato ingredients:

• 3-4 sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon raw honey
• 1/2 teaspoon cinnamon

Other ingredients:

• 1 15-16 ounce can of cannellini beans (white kidney beans), drained and rinsed
• 1/4 cup salsa
• 8 ounce bag of baby kale (or other greens)
• 1 avocado, seeded, peeled and cubed
• 1/4 cup sour cream

Directions:

1. Preheat oven to 425 degrees. Line large baking sheet with aluminum foil.
2. Rice: Bring salted water to a boil; add no-salt seasoning and rice and bring back to a boil. Cover; reduce heat and simmer about 45 minutes. Remove from heat and let stand (covered) for an additional 5 minutes.  Stir in cilantro, green onion, 1/2 tablespoon olive oil, salt and pepper to taste.
3. Sweet potatoes: In a medium bowl, combine sweet potatoes with olive oil. Pour onto prepared baking sheet (single-layer). Sprinkle with salt and pepper. Roast in preheated oven for 25 minutes. Transfer to a medium bowl; toss with honey and cinnamon.
4. Beans: In a medium saucepan, combine beans and salsa together and cook about 5 minutes or until heated through.
5. Prepare bowls: Divide greens among 4 bowls. Arrange rice, sweet potatoes and beans evenly among bowls. Top with avocado and a dollop of sour cream. Sprinkle with some additional cilantro and serve with tortilla chips, if desired.