Sweet Potato and Black Bean Burrito Bowl

Ingredients

• 1 Red Onion Seasoning
• 4 tsp. Vegetable Base
• ¾ cup Parboiled White Rice
• 15 ½ oz Canned Black Beans
• 3 Cilantro Sprigs
• 1 Avocado
• 2 Limes
• 1 Roma Tomato
• Olive Oil
• Salt Pepper
• Make Pico de Gallo and Guacamole
• to bowl containing avocado. Using a fork, mash

Instructions

1. 1

   Cook Within: Ripen hard avocados in 1-2 days by closing them in a paper bag alone or with a banana, apple, or George Washington Carver is credited with inventing peanut he found over 100 uses for sweet potatoes? In addition to publishing dozens of sweet potato recipes, he also used them in book binding, fabric dyes, and wood fillers.

2. 2

   Roast the Sweet Potatoes: Cut sweet potato into ¼” dice. Halve and peel onion. Cut halves into ¼” dice. Place potatoes on and 1 Tbsp. chipotle seasoning (reserve remaining for beans). Spread into a single layer and bake 10 minutes. Remove from oven, add half the red onion (reserve remaining for pico de gallo), and toss with sweet potatoes. Spread into a single layer again and bake 10-15 minutes, or until potatoes are tender.

3. 3

   Make the Beans: Place black beans in another small pot with ¼ cup water over medium-high heat. Bring to a simmer and cook 8 minutes, or until warmed throughout. Season with remaining chipotle seasoning. While beans cook, start pico de gallo and guacamole.

4. 4

   Cook the Rice: While sweet potato cooks, bring a small pot with 1 ½ cups water, vegetable base, and rice to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes. While rice cooks, start preparing ingredients.

5. 5

   Make Pico de Gallo and Guacamole: Add 2 tsp. lime juice and a pinch of salt and pepper to bowl containing avocado. Using a fork, mash together until desired guacamole consistency is reached. Place diced tomatoes, 2 Tbsp. red onion (adding more to taste), 1 Tbsp. lime juice, half the cilantro (reserve remaining for garnish), ¼ tsp. salt,

6. 6

   Drain and rinse black beans. Mince cilantro (no: need to stem). Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the one lime. Halve and juice both limes. Core Roma tomato and cut into ¼” dice.

7. 7

   Plate the Dish: Place a serving of rice in a bowl. Add sweet pota- toes, black beans, pico de gallo, and guacamole to bowl. Garnish with lime zest and remaining cilantro. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half is baked with sweet potatoes and remaining is added (to taste) to pico de seasoning is used twice. 1 Tbsp. flavors sweet potatoes and remaining is added to used twice. 2 tsp. is added to guacamole, and 1 Tbsp. is added to pico de gallo. twice. Half is added to pico de gallo and remaining garnishes the recipe before you start–we promise it will be time

8. 8

   Add 2 tsp. lime juice and a pinch of salt and pepper

9. 9

   Drain and rinse black beans. Mince cilantro (no