nonstick cooking spray
2 medium sweet potatoes (12oz)
1 cup instant brown rice
2 tsp olive oil
1 small onion diced
2 cloves garlic minced
1 can black beans (15.5oz rinsed and drained)
1 cup salsa
1/2 cup Mexican-style cheese shredded
2 cups lettuce shredded
1/4 cup plain nonfat greek yogurt
1 cup diced tomatoes
Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Scrub and dry the potatoes and place them on the baking sheet. Bake the potatoes 45 minutes-1 hour until very tender.
While the potatoes are cooking, cook the instant brown rice according to the package directions. Set the cooked rice aside but keep warm.
Add the olive oil to a nonstick pan over medium heat. Add the onions and garlic and sauté 5 minutes or until the onions start to soften.
Add the beans and salsa, and simmer to heat the beans through. Set the bean and salsa mixture aside but keep warm.
When the potatoes are done cooking, let them cool slightly, then peel and large dice the cooked potato.
To build one burrito bowl, add 1/2 cup cooked rice to the bottom of the bowl. Top with 1/4 of sweet potatoes. Top with 1/2 cup bean and salsa mixture, then top with 2 Tbsp. cheese.
To serve, top with 1/2 cup shredded lettuce, 1 Tbsp. Greek yogurt and 1/4 cup tomatoes.
Repeat the process for the remaining three bowls.
Recipe courtesy of the American Heart Association