Sweet Potato and Green Rice Burrito Bowls

cookieandkate.com

Eva Hawes

subheading: Green rice:

3 tablespoons extra-virgin olive oil

1 ½ cups long grain brown rice

3 cups vegetable broth

1 ½ cup baby spinach, lightly packed

½ cup cilantro (mostly leaves, stems are ok), lightly packed

1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped

1 medium shallot, peeled and roughly chopped

1 garlic clove, peeled, roughly chopped

¼ teaspoon salt, more to taste

subheading: Sweet potatoes:

2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks

2 tablespoons olive oil

½ teaspoon smoked paprika

¼ teaspoon sea salt

subheading: Seasoned black beans:

2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid

2 teaspoons ground cumin

½ teaspoon chili powder

1 teaspoon sherry vinegar or lime juice

Sea salt and freshly ground black pepper, to taste

subheading: Additional garnishes:

¼ cup pepitas (green pumpkin seeds)

¼ teaspoon olive oil

1 avocado, pitted and sliced

Jarred mild salsa verde

Chopped cilantro

Crumbled feta (optional, not vegan)

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