Smoky Black Bean Sweet Potato Burrito Bowls

Ingredients

• 1.5 Pound sweet potatoes - 1 1/2 pounds (680 g), Cut into 1/2-inch pieces.
• 2 Tablespoon olive oil - 2 tablespoons (30 ml), Divided between roasting the sweet potatoes and cooking the bean-corn mixture.
• 2 Teaspoon smoked paprika - 2 teaspoons (4 g), Divided between the roasted sweet potatoes and bean-corn mixture.
• 1 Teaspoon ground cumin - 1 teaspoon (2 g), Divided between the roasted sweet potatoes and bean-corn mixture.
• 0.75 Teaspoon fine salt - 3/4 teaspoon (4 g), Divided between the roasted sweet potatoes and bean-corn mixture.
• 2 Can canned black beans - 2 cans (15 ounces/425 g each), rinsed and drained
• 1.5 Cup frozen corn kernels - 1 1/2 cups (240 g)
• 3 Cup microwavable cooked brown rice - 3 cups (585 g), Packaged cooked brown rice, warmed according to package directions.
• 0.5 Cup gluten-free tomato salsa - 1/2 cup (120 ml)
• 1 Each avocado - 1 large (200 g), About 200 g; diced for topping.
• 1 Each lime - 1 large (100 g), About 100 g; cut into wedges and squeezed over the bowls.

Instructions

1. Preheat and prep

   1. *Preheat the oven to 425°F (220°C)* and line a rimmed baking sheet with parchment paper. Peel the sweet potatoes and cut them into *1/2-inch pieces*; open the black beans, then *rinse and drain* them.

2. Roast the sweet potatoes

   2. Toss the sweet potatoes on the baking sheet with *1 1/2 tablespoons olive oil*, *1 teaspoon smoked paprika*, 1/2 teaspoon cumin, and 1/2 teaspoon salt. Roast for *22 to 28 minutes*, flipping halfway, until *tender with browned edges*.

3. Cook the smoky beans and corn

   3. Heat the remaining *1/2 tablespoon olive oil* in a medium skillet over medium heat. Add the black beans, frozen corn, salsa, remaining *1 teaspoon smoked paprika*, remaining 1/2 teaspoon cumin, and remaining 1/4 teaspoon salt; cook for *6 to 8 minutes* until the corn is hot and the beans are *saucy and smoky*.

4. Warm rice and assemble bowls

   4. Warm the cooked brown rice according to package directions until *steaming hot*. Divide the *warm rice* among 4 bowls, then top with *roasted sweet potatoes* and the *smoky bean-corn mixture*.

5. Finish and serve

   5. Dice the avocado and cut the lime into wedges. Top each bowl with *avocado* and a squeeze of *fresh lime*, then serve *warm*.