Holy Carnitas Sweet Potato and Black Bean Burrito Bowl

• 2 Medium sweet potatoes
• 1 can (19 oz) Black beans, rinsed and drained
• 1 cup Long-grain rice
• 1 cup Frozen corn
• 1 Avocado
• 1 cup Cherry tomatoes
• 1 Lime
• 2 tbsp Olive oil
• Small handful of cilantro
• Salt
• 6 scoops Holy Carnitas FLAVRBOMBS™

You will need

• Sheet pan
• Saucepan
• Small pot
• Knife
• Cutting board

Roast the sweet potatoes

1. Preheat the oven to 425°F (220°C).
2. Cut the sweet potatoes into ¾ inch cubes and toss with 1 tbsp of olive oil, a pinch of salt and 2 scoops of Holy Carnitas.
3. Roast for 25 to 30 minutes, turning once, until caramelized at the edges.

Cook the rice

4. Rinse the rice and cook it in 1¾ cups of water with a pinch of salt and 2 scoops of Holy Carnitas: bring to a boil, cover and simmer on low for 15 minutes, then rest for 5.
5. Fluff with a fork and stir in the juice of half the lime.

Warm the beans and corn

6. In a small pot, warm the black beans and corn with the remaining 1 tbsp of olive oil, 2 scoops of Holy Carnitas and a splash of water for 5 minutes.

Build the bowls

7. Halve the tomatoes, slice the avocado and chop the cilantro.
8. Divide the rice between bowls and top with sweet potatoes, beans and corn, tomatoes and avocado.
9. Finish with cilantro and the remaining lime in wedges.