Sweet Potato Burrito Bowl

For the potatoes: Cut sweet potatoes into large chunks. Toss them in 1 tablespoon oil. Add 1 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon garlic powder. Mix well, then place on a baking sheet and bake for 30 minutes at 400°F (200°C).

For the rice: Combine 2 cups cooked rice with chopped parsley or cilantro and the juice of 1 squeezed lime.

For the Beans/Corn: Chop a shallot and mince garlic. Cook them in a pan with 1 tablespoon oil until fragrant. Add the beans and corn, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon salt. Cook until heated through.

Assemble your burrito bowl by layering the cilantro-lime rice, seasoned black beans and corn, and roasted sweet potatoes. Enjoy!