Sweet Potato Burrito Bowl

When the craving for Mexican food hits it can be difficult navigating the menu while still living a healthy lifestyle. Luckily, a few simple tweaks can keep your favorite dishes in rotation. Nutritionist Kellyann Petrucci recommends swapping the calorie-laden flour tortilla wrap with fiber and vitamin-rich sweet potato to enjoy your favorite burrito flavors guilt-free.

1/3 cup Chopped fresh cilantro (plus more for garnish for the vinaigrette)
1/4 cup Extra virgin olive oil
Juice of 1 lime
1 tbsp Apple cider vinegar
pinch Kosher salt
pinch Freshly ground black pepper
1 Garlic clove (minced)
1 Large red onion (diced)
2 tbsp Extra virgin olive oil
pinch Kosher salt
1/4 tsp Chili powder
2 cups Cooked brown rice
1 can Refried beans (drained and rinsed)
1 Corn (canned or fresh)
1 Plum tomato (chopped)
1 Avocado (sliced)
2 Large sweet potatoes, peeled and cut into 1/2 inch cubes (for the burrito bowl)

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, salt, and chili powder. Bake 23 to 25 minutes, or until sweet potatoes are tender.

Assemble burrito bowl: Fill each bowl with brown rice, refried beans, corn, tomato, roasted sweet potato and onion, and slices of avocado.

Drizzle with vinaigrette and garnish with extra cilantro, if desired.

6