Name: Spicy Sweet Potato and Green Rice Burrito Bowls
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 1/2 cups long grain brown rice; 3 cups vegetable broth; 1 1/2 cup baby spinach, lightly packed; 1/2 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; 1/4 teaspoon salt, more to taste; 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks; 2 tablespoons olive oil; 1/2 teaspoon smoked paprika; 1/4 teaspoon sea salt; 2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid; 2 teaspoons ground cumin; 1/2 teaspoon chili powder; 1 teaspoon sherry vinegar or lime juice; Sea salt and freshly ground black pepper, to taste; 1/4 cup pepitas (green pumpkin seeds); 1/4 teaspoon olive oil; 1 avocado, pitted and sliced; Jarred mild salsa verde; Chopped cilantro; Crumbled feta (optional, not vegan)