1.5tablespoonsoil + 1/2 teaspoon oil to be added while cooking the rice
juice of 1 lime
1/2teaspoonsalt
topping
guacamole
salsa
Instructions
Roast the veggies
Peel and dice the sweet potatoes and transfer to a bowl. Add to it chopped onion, diced bell pepper, chopped jalapeno and chopped garlic.
Now add cumin powder, smoked paprika,, 1/2 teaspoon salt and 1.5 tablespoon olive oil. Toss everything together.
Dump the mixture on to a baking tray lined with parchment paper. Bake at 425 F degrees for 17-18 minutes, tossing the veggies once in between. The veggies should remain little firm.
Transfer the roasted veggies to a bowl and add black beans and sweet corn to it.
Add chopped cilantro and squeeze in some lime juice. Set aside.
Make the rice
While the veggies are in the oven, make the rice by mixing together rice with double the amount of water in a pan on medium heat. Add 1/2 teaspoon of oil and let it all come to a boil. Once the mixture boils, lower the heat to medium, cover and let cook till rice is done. Mine was done in 12 minutes. It may take more or less time depending on type of rice you are using.
Once the rice is cooked, I like to spread it on a parchment paper so that it cools down quickly.
In a pan heat 1.5 tablespoon of oil. Add chopped garlic [this is optional] and saute for a minute or till garlic just starts turning brown. Add the rice, salt to the pan and mix. Remove from heat, add chopped cilantro and lime juice.
Make the burrito bowl
To make the burrito bowl, add the cilantro lime rice to the bowl and then place the roasted sweet potato and veggies on top. And then top with guacamole, salsa or any other topping of your choice. Suggested topping: sour cream, cheese, lettuce etc.