1 ½lbssweet potatoes, peeled and diced into 1" cubes
1green bell pepper, seeds removed and sliced into thin strips
1red bell pepper, seeds removed and sliced into thin strips
½largewhite onion, thinly sliced
1(15.5 oz can)black beans, rinsed and drained
3cups cooked long grain brown rice (1 cup uncooked)
3tablespoonsalsa verde (use ⅓ cup if you like more heat)
½cupcherry tomatoes, diced
½cupguacamole, homemade or store-bought
½cupshredded pepper jack cheese (optional)
chopped cilantro and limes for garnish
Preheat oven to 425°F. In large bowl, add sliced peppers, onion, 1 tablespoon olive oil and salt and pepper to taste. Toss to combine and spread on one side of large baking sheet in an even layer.
In same large bowl, toss together the sweet potato, chili powder, cumin, paprika, garlic powder, kosher salt, black pepper and 2 tablespoon olive oil. Spread sweet potatoes on the other side of the baking sheet in an even layer.
Bake for 35-40 minutes until the sweet potatoes are tender and caramelized on the edges. Flip the sweet potatoes, peppers and onions halfway through.
While sweet potatoes are roasting, cook rice according to package instructions. Mix the rice with the salsa verde. Set aside.
Assemble the burrito bowls. Add rice, sweet potatoes, peppers, onion, black beans, corn, tomatoes and guacamole. Top with some cheese, lime and cilantro.
Be consistent in dicing the vegetables so they cook evenly.
If you don't want to make your own fajita seasoning, you can easily buy one at the grocery store.
You know the sweet potatoes are cooked once they are tender.
You can control the level of the spice depending on the salsa you use to mix in the rice.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.