• prep: 20 min
• cook: 45 min
• total: 1 hr 5 min

servings:

Fresh sweet potato burrito bowls from The First Mess Cookbook! This is a fun, hearty dinner recipe that happens to be vegan and gluten free. Recipe yields 4 stuffed sweet potatoes, enough for 2 to 4 servings.

• 4 small sweet potatoes (mine came to about 2 ½ pounds total)
• ½ cup uncooked brown basmati rice, rinsed
• 1 cup cooked black beans (I used canned, rinsed and drained)
• 1 teaspoon ground cumin
• ½ garlic clove, minced
• ½ teaspoon olive oil
• 1 teaspoon tomato paste
• Pinch of salt
• 1 yellow or red bell pepper, seeded and chopped
• 1 cup cherry tomatoes, halved
• ½ small red onion, chopped (mine came to about ¾ cup chopped)
• 1 tablespoon fresh lime juice
• 2 tablespoon chopped fresh cilantro leaves
• 1 ½ teaspoons olive oil
• Salt and pepper, to taste
• 1 ripe, medium avocado
• ½ clove garlic, minced
• 2 tablespoons chopped fresh cilantro leaves
• Generous pinch of salt
• Shredded cabbage (Laura used green; I used purple) or romaine lettuce
• Hot sauce (optional)

Click Here For Step-By-Step Instructions