INGREDIENTS:
- 1 pound (heaping 2 cups) sweet potatoes (one large or two small sweet potatoes), diced into 1 inch cubes
- 3 tablespoons olive oil, separated
- (I added 1/2 cup diced onion, about half of an onion.)
- 1 cup chopped sweet bell peppers (I used miniature assorted red, yellow, and orange.)
- 1 cup white rice
- 1 can (14.5 ounces) petite diced tomatoes, undrained
- 1 can (15.25 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1/2 teaspoon minced garlic (about one large clove--fresh or frozen)
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 2 cups vegetable or chicken broth
- 2 tablespoons fresh lime juice, optional
- salt and pepper, to taste
- 1.5 cups shredded cheddar cheese
- optional toppings: sour cream, chopped cilantro, chopped avocado or guacamole
DIRECTIONS:
- In a large skillet over medium high heat, heat two tablespoons olive oil. Add the cubed sweet potatoes and diced onion. Add a good pinch of salt and pepper the mixture. If you don't like any amount of crunch to your sweet peppers, add them after the sweet potatoes and onions have been cooking for about 6-8 minutes. If you like a crunch, add them in with step four.
- Saute the sweet potatoes and onions (and peppers if added) for a total of 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
- Cook, stirring constantly for 2-3 minutes at medium heat.
- Add in the undrained diced tomatoes, black beans, frozen corn, minced garlic, chili powder, cumin, and vegetable/chicken broth. (Add peppers if you haven't added them yet.) Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
- Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.
- Remove the lid and stir in the lime juice (optional). Top with the shredded cheddar cheese and then cover the pot with the skillet for 1-2 minutes to allow the cheese to melt.
- Top your burrito bowls with sour cream, chopped cilantro, chopped avocado, or guacamole. For added protein, pair with you favorite meat.
*Adapted from www.chelseasmessyapron.com