Name: Sweet Potato Burrito Bowl with Kidney Bean Chili, Cheddar & Avocado
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ avocados; ¾ (227 g) block cheddar cheese; 3 (398 ml) cans diced tomatoes; 1 ½ cups frozen corn; 3 cloves garlic; 3 (398 ml) cans kidney beans; 3 red bell peppers; 1.02 kg sweet potatoes; 1 ½ medium yellow onions; cayenne pepper; chili powder; cumin, ground; extra virgin olive oil; paprika; salt

Sweet Potato Burrito Bowl with Kidney Bean Chili, Cheddar & AvocadoSweet Potato Burrito Bowl with Kidney Bean Chili, Cheddar & Avocado — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ avocados

¾ (227 g) block cheddar cheese

3 (398 ml) cans diced tomatoes

1 ½ cups frozen corn

3 cloves garlic

3 (398 ml) cans kidney beans

3 red bell peppers

1.02 kg sweet potatoes

1 ½ medium yellow onions

cayenne pepper

chili powder

cumin, ground

extra virgin olive oil

paprika

salt

Instructions

Preheat oven to 230°C (450°F). Line a two baking sheet pans with aluminum foil and set aside.

Wash and dry the fresh produce.

Peel and cut sweet potatoes lengthwise into 1-inch thick wedges (4-6 pieces per potato, depending on size), then divide between the baking sheets. Drizzle with oil and season with spices; toss to coat and spread out in an even layer.

Place sweet potato wedges in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until fork-tender, 25-30 minutes. Remove from oven.

Meanwhile, drain and rinse beans; set aside to drain further.

Peel, halve, and small dice onions; peel and mince garlic.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, and corn; cook, stirring occasionally, until softened, 5-6 minutes.

While the veggies are cooking, trim, seed, and small dice bell peppers.

Add beans, bell pepper, tomatoes, and spices to the pot; stir to combine the chili and bring to a simmer.

Once the chili is simmering, reduce heat to medium and cook, stirring occasionally, until veggies are tender and sauce has thickened, 7-8 minutes. Remove from heat.

Meanwhile, coarsely grate cheese.

Halve and pit avocados. Slice thinly while still in skin, then scoop out with a spoon.

To serve, divide sweet potato wedges between plates or bowls; top with chili, cheese, and avocado. Enjoy!

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