Bean & Sweet Potato Burrito Bowl (Vegan)
Bean & Sweet Potato Burrito Bowl (Vegan)
Cooking Time30 Minutes
Makes4 Servings
Ingredients
2 small sweet potatoes, cut into wedges
1 red bell pepper, sliced
2 tbsp olive oil
1 tbsp Tex-Mex seasoning
1/4 tsp black pepper
1 cup canned no added salt black-eyed peas, drained and rinsed
1/2 cup quartered cherry tomatoes
1/4 cup chopped cilantro leaves
2 green onions, sliced
2 tbsp freshly squeezed lime juice
2 pouches of cooked rice
1/2 ripe avocado, peeled, halved, pitted and chopped (optional)
Instructions
Preheat oven to 400°F. Line baking sheet with parchment paper.
Toss sweet potatoes and red pepper with oil, Tex-Mex seasoning and pepper in medium bowl. Arrange in single layer on prepared baking sheet.
Bake for 25 to 30 minutes or until tender.
Meanwhile, stir together black-eyed peas, tomatoes, cilantro, green onions and lime juice in another medium bowl.
Prepare rice according to package instructions.
Divide rice evenly among 4 serving bowls. Top evenly with roasted vegetables and peas mixture. Top with chopped avocado if desired.
Tip: For added flavor, drizzle with your favorite creamy dressing, such as ranch or green goddess dressing.
