Spicy Sweet Potato and Green Rice Burrito Bowls
Cookie and Kate
Cookie and Kate
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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1½ cups long grain brown rice
  • 3 cups vegetable broth
  • 1½ cup baby spinach, lightly packed
  • ½ cup cilantro (mostly leaves, stems are ok), lightly packed
  • 1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped
  • 1 medium shallot, peeled and roughly chopped
  • 1 garlic clove, peeled, roughly chopped
  • ¼ teaspoon salt, more to taste
  • 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
  • 2 tablespoons olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon sea salt
  • 2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid
  • 2 teaspoons ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon sherry vinegar or lime juice
  • Sea salt and freshly ground black pepper, to taste
  • ¼ cup pepitas (green pumpkin seeds)
  • ¼ teaspoon olive oil
  • 1 avocado, pitted and sliced
  • Jarred mild salsa verde
  • Chopped cilantro
  • Crumbled feta (optional, not vegan)

Instructions

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