Black Bean and Sweet Potato Burrito Bowl

• 2 medium (about 1.5 lb), cut into 1/2-inch cubes sweet potato
• 2 tbsp avocado oil
• 2 tsp, divided ground cumin
• 1 tsp chili powder
• 1 tsp, divided sea salt
• 2 cans (15 oz each) canned black beans
• 2 cloves, minced garlic
• 3 cups cooked brown rice
• 2 medium, diced tomato
• 1/4, finely diced red onion
• 1, seeded and minced jalapeno (optional)
• 1/2 cup, chopped fresh cilantro
• 2 lime
• 2, sliced ripe avocado
• 1/4 cup pumpkin seeds

Instructions

1. Heat the oven to 425°F (220°C). Toss the sweet potato on a rimmed sheet pan with the avocado oil, 1 tsp cumin, the chili powder, and 1/2 tsp of the salt.
2. Roast for 25 to 30 minutes, flipping the cubes halfway, until tender and caramelized at the edges.
3. Meanwhile, stir together the tomatoes, red onion, jalapeño, cilantro, the juice of 1 lime, and a pinch of salt for the salsa, and let it stand.
4. Drain and rinse the black beans, then warm them in a saucepan with the garlic, the remaining 1 tsp cumin, the remaining salt, and 1/4 cup water for 6 to 8 minutes.
5. Mash a few of the beans against the side of the pan so the liquid thickens into a creamy sauce.
6. Warm the rice in a covered pan with a splash of water, then stir in the juice of the second lime.
7. Divide the rice, beans, sweet potato, and salsa among four bowls, and top with the avocado and pumpkin seeds.

Tips

• Pack the avocado and salsa separately, or slice the avocado fresh at lunch, so the bowl does not turn brown and watery. The rest keeps 4 days in the fridge.
• Leave the jalapeño out of the salsa for kids, and set a little hot sauce on the table for adults.
• Use the same filling in a tortilla or stuffed into a baked potato for a different lunch.
• Cook the rice ahead and cool it quickly, then refrigerate within an hour; reheat it until steaming hot.

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