Spicy Sweet Potato and Green Rice Burrito Bowls
"Prep this healthy meal the night before then enjoy for lunch the next day...."
INGREDIENTS
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3 tablespoons extra-virgin olive oil
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1 1/2 cups long grain brown rice
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3 cups vegetable broth
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1 1/2 cup baby spinach lightly packed
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1/2 cup cilantro (mostly leaves stems are ok), lightly packed
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1 jalapeño or serrano pepper seeded, membranes removed and roughly chopped
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1 medium shallot peeled and roughly chopped
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1 garlic clove peeled roughly chopped
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1/4 teaspoon salt or more to taste
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2 pounds sweet potatoes (3 to 4 medium sweet potatoes) peeled and sliced into 1-inch chunks
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2 tablespoons olive oil
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1/2 teaspoon smoked paprika
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1/4 teaspoon sea salt
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2 cans (14 oz each) black beans or 3 cups cooked black beans with their cooking liquid
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2 teaspoons ground cumin
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1/2 teaspoon chili powder
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1 teaspoon sherry vinegar or lime juice
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Sea salt and freshly ground black pepper to taste
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1/4 cup pepitas (green pumpkin seeds)
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1/4 teaspoon olive oil
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1 avocado pitted and sliced
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Jarred mild salsa verde
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Chopped cilantro
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Crumbled feta (optional not vegan)
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