Sweet Potato Burrito Bowls

connoisseurusveg.com

The Purple Vegan

subheading: For the Sweet Potato Burrito Bowls:

1 medium sweet potato, cut into 1 inch cubes

½ medium red onion, sliced into strips

1 garlic clove, minced

1 tbsp. olive oil

1 tsp. ground cumin

¼ tsp. salt (or to taste)

¼ tsp. pepper (or to taste)

1 cup cooked or canned black beans, drained and rinsed

¼ cup finely chopped fresh cilantro

1 tbsp. lime juice

subheading: For the Raspberry Chipotle Sauce:

6 oz. raspberries (fresh or frozen)

1 to 2 chipotle peppers in adobo sauce, finely chopped

1 garlic clove, minced

2 tbsp. maple syrup

2 tbsp. water

subheading: For Serving:

2 cups cooked rice

½ avocado, sliced

Directions at connoisseurusveg.com

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