Mexican Black Bean Burrito Bowl - Hearty and easy clean up!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds flavor without dairy

Preheat the oven to a smoking hot temperature.

Peel blemishes off the yams, leaving the skin on, and cut them into large cubes.

Cut the red bell pepper in half, remove seeds and veins, then dice into large pieces.

Cut the top and bottom off the red onion, cut in half to peel, and then dice into large pieces.

Place the diced yams, red bell pepper, and red onion onto a tray for roasting.

Add 1.5 cups of cooked black beans to a bowl and mix in sweet Mexican chili sauce until well coated.

Chop 4 cloves of garlic into chunky pieces and scatter them over the veggies on the tray.

Drizzle avocado oil over the veggies and season with sweet smoky heat seasoning.

Roast the veggie tray under the broiler until cooked through, keeping an eye on them.

Cook sushi rice according to package instructions until sticky and tender.

Slice the avocado and remove the pit, then scoop out the flesh in pieces.

Chop green onions finely for garnish.

Cut tomatoes in half for garnish.

Fill a bowl with the cooked sushi rice as the base.

Layer the roasted veggies, black beans, and garnishes like avocado, green onion, and tomatoes on top of the rice.

Drizzle additional sweet Mexican chili sauce over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens