2 cups sweet potatoes, peeled and cut into 1/2” cubes
1 large red onion, diced
1 tablespoon extra-virgin olive oil
2 c. cooked white rice
1 cup of black beans
1 cup corn (canned or fresh)
1 plum tomato, chopped
1 avocado, sliced
Make Cilantro-Lime Vinaigrette: Pour all ingredients into a blender and mix for 30 to 45 seconds or until thoroughly combined. Set aside. Preheat oven to 425°.
On a large baking sheet, place sweet potatoes and onions. Toss with oil and chili powder. Bake 23 to 25 minutes, or until sweet potatoes are tender.
Assemble burrito bowl: Fill each bowl with white rice, black beans, corn, tomato, roasted sweet potato and onion, and avocado slices. Drizzle with vinaigrette and garnish with extra cilantro and lime, if desired.