CHIPOTLE VEGETARIAN BURRITO BOWL RECIPE RECIPES

Steps:

• Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Spread out the sweet potatoes and toss with oil, salt and smoked paprika and roast in preheated oven for 20-25 minutes, until crispy, flipping halfway through.
• Meanwhile, heat olive oil in a large skiillet/pan over a medium-high heat. Add the onion, garlic, bell peppers, tomato paste, cumin and garam masala. Cook for 5 minutes, until the vegetables soften.Next, add the mushrooms and corn (if using), cooking for 3-4 minutes more. Add the coconut aminos and black beans, if using. Squeeze in the lime juice and cook for 5 minutes, stirring frequently, until the beans soften. 
• Cook the cauliflower rice until soft and make the guacamole. Mash avocado with the rest of the lime juice and some salt and pepper.
• Serve the sweet potato and black beans in a bowl together with the cauliflower rice, lettuce, tomatoes, cucumber, avocado and extra lime juice. 

Steps:

• Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
• Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.