Step 1

Pre-heat oven to 425 degrees F.  Wash and peel (optional) your sweet potato and then use a sharp knife to cut into bite size pieces.  Place sweet potato on a large sheet pan and drizzle over olive oil and add spices.  Use your hands to mix everything together until sweet potato is coated with the oil and spices.  Bake sweet potato until fork tender, 30-35 minutes.

Step 2

Make your refried beans.  Heat a large skillet over medium heat and add oil, onion and green pepper.  Give it a good stir and let cook until softened, 3-5 minutes.  Add the garlic and jalapeno and cook another minute or so.  Next, add in both cans of beans, with the liquid included, as well as all the spices.  Mix everything together and use a potato masher to mash the beans to your desired texture.

Step 3

Prepare your rice, I used white rice that I added cilantro, fresh lime juice and salt to.  You can use whatever kind of grain you want.

Step 4

Assemble your burrito bowls.  To each bowl, add about 1/2 cup rice, a big spoonful of both the beans and the sweet potatoes.  Then top with your favorite burrito toppings, I went simple and just used guacamole and salsa.  Enjoy with tortilla chips, if desired!