Fire Roasted Burrito Bowl

Ingredients:

1 c Cilantro Rice

1 Sweet Potato, peeled/sliced

2 tsp Chipotle Lime Rub, split

2 Tbsp Fiesta Spice EVOO, split

1 tsp Chili Verde Sea Salt, split

1 c Black Beans, drained

1 Red Bell Pepper, sliced

1/2 Red Onion, sliced

1 c Fire Roasted Corn

1 Avocado

Dressing:

1/2 c Tahini, room temp

1/4 c Fiesta Spice EVOO

1/4 c Pineapple Habanero Balsamic

Juice from 1 Lime

1 tsp Chili Verde Sea Salt

1 tsp Chipotle Lime Rub

1/4 c Water

Directions:

1. Preheat the oven to 400 degrees F. Toss sweet potato slices with 1 Tbsp Fiesta Spice EVOO, 1/2 tsp Chili Verde Sea Salt and 1 tsp Chili Lime Rub. Lay on a foil-lined baking sheet. Add sliced onion and bell pepper to baking sheet as well and drizzle the remaining Fiesta Spice over them. Bake for 30 minutes or until sweet potato is tender. 

2. Towards the end of the sweet potatoes bake time, drain but do not rinse black beans. Sauté over medium low heat with 1/2 tsp Chili Verde Sea Salt and 1 tsp Chili Lime Rub. 

3. Assemble your bowl starting with a bed of cilantro rice, and layering your veggies on top. In a small bowl whisk together dressing ingredients. Add more or less water to get the consistency you desire for the dressing. Drizzle on top and enjoy. Recipe is for 2 bowls.