Simple Grilled Sweet Potato + Black Bean Burrito Bowls (With Spicy Cumin Garlic Drizzle)

* notes: The cumin garlic drizzle serves as a protective coating for the sweet potatoes and peppers as they grill, but also as a light sauce too, so just make sure you reserve enough for serving at the end. You could make these up with any and all types of of salsa, various cheeses, extra lime wedges, sour cream (dairy or non-dairy based), some fresh corn etc etc. Burritos are personal preference driven (duh that’s why they’re so awesome), so this bowl is no different. note: notes: The cumin garlic drizzle serves as a protective coating for the sweet potatoes and peppers as they grill, but also as a light sauce too, so just make sure you reserve enough for serving at the end. You could make these up with any and all types of of salsa, various cheeses, extra lime wedges, sour cream (dairy or non-dairy based), some fresh corn etc etc. Burritos are personal preference driven (duh that’s why they’re so awesome), so this bowl is no different.

subheading: spicy cumin garlic drizzle:

1 small jalapeño, seeded

1 clove of garlic, peeled

2 ½ tsp ground cumin

juice of 2 limes + a little bit of zest

1 tbsp agave nectar/other liquid sweetener

salt + pepper

¼ cup neutral tasting oil (I used avocado)

big splash of water

subheading: bowls:

1 medium-large sweet potato, cut into 1 inch chunks

2 cups cooked black beans

¼ cup small diced red onion

big handful fresh cilantro leaves, divided

2 red bell peppers, stems/seeds removed

cooked brown rice

1 ripe avocado

Directions at thefirstmess.com

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