Sweet Potato Burrito Bowl

This simple and easy burrito bowl is full of wonderful flavors. The hands-on time is very short but you do have to plan ahead to cook the sweet potato and make the rice. I prefer to bake my potatoes in the toaster oven in the warm weather and not use the big oven. I also don't care for microwave cooked food. This bowl is easy to customize with the produce you have on hand and the foods you enjoy. 

If you don't have a zucchini, use broccoli, asparagus, green beans, etc. If you aren't a fan of heat, leave out the jalapenos and be sure your salsa is mild, not medium or hot.

• 1 medium sized sweet potato baked, slightly cooled, sliced
• 1 can (15 ounce) no salt added black beans, drained and rinsed
• 3 tablespoons nutritional yeast
• 1 box Zatarin's yellow rice
• 1 package low-sodium taco seasoning
• 1 medium zucchini, sliced into coins
• 1 small avocado, sliced
• 1/4 cup cilantro, finely chopped
• 1/2 cup salsa
• Garnish: pickled jalapenos, cheese sauce, cilantro

Scrub your sweet potato and bake it at 350F. for an hour or until tender. (I cooked some russets with it so I'd have some ready to eat during the week.)

Cook your rice according to the package directions, set aside.

To make the black beans: warm them in a medium saucepan with a little water if needed. Add nutritional yeast and taco seasoning. Stir well and heat over low covered with a lid. Stir occasionally.

Leave on low heat until ready to use.

Saute zucchini with a little black pepper in a non-stick skillet until they get a little color on them.

Assemble your bowl, I like to out the ingredients around the edge so you can see some of the rice in the bowl. Add the rice, black beans, sweet potato, zucchini and sprinkle cilantro over it all. I added cheese sauce over my black beans and pickled jalapenos to the middle. Then used salsa as a dressing. Don't forget to garnish with your avocado. I almost forgot mine.

Enjoy!!!