Step 1

SWEET POTATOES: Peel the sweet potatoes and chop into small pieces (refer to picture for size: 1/2 inch cubes). In a large skillet (Note over medium-high heat, add 2 tablespoons olive oil. Once oil is shimmering, add in all the diced sweet potatoes. Saute the sweet potatoes for 7-10 minutes or until mostly tender and lightly browned on the outside. Add in remaining 1 tablespoon of olive oil and 1 cup of white rice.

Step 2

RICE: Cook, stirring constantly for 2-3 minutes at medium heat. Add in the 1/2 teaspoon minced garlic, 1/2 teaspoon chili powder, 1 teaspoon cumin, and salt and pepper. Stir for 30 seconds to a minute, or until fragrant.

Step 3

OTHER INGREDIENTS: Add in the 1 can of undrained, diced fire-roasted tomatoes, 1 can of drained and rinsed black beans, 1 cup frozen corn, 2 cups vegetable or chicken broth, and 1 cup thinly sliced bell peppers. Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.

Step 4

COOK: Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is absorbed and the rice is cooked through (Check occasionally, stir as needed so the rice doesn't stick to the bottom).

Step 5

CHEESE: Remove the lid and stir in the optional lime juice and cilantro. Top with the shredded cheddar cheese and then cover the skillet with the lid for 1-2 minutes to allow the cheese to melt. Gently stir the cheese in a little.

Step 6

SERVE: Spoon the finished burrito mixture into individual serving bowls. Top your burrito bowls with sour cream, chopped cherry tomatoes, chopped cilantro, chopped avocado or guacamole, or any other desired toppings. Enjoy immediately!