Roasty sweet potatoes, bright verde salsa, and a bowl that refuses to be boring.
Inspired by Jenny Rosenstrach's build-your-own Burrito Bowl at Dinner: A Love Story. This version uses Chica Celita's products and original instructions. Times are estimates. Image is an AI-generated serving suggestion.
- Heat oven to 425°F. Toss sweet potatoes with oil and 1 1/2 teaspoons seasoning. Spread in a single layer on a rimmed sheet pan.
- Roast 25–30 minutes, turning halfway, until tender with browned edges. Meanwhile, prepare rice if needed according to its package.
- Warm beans, corn, remaining seasoning and 2 tablespoons water in a saucepan for 5–7 minutes. Stir occasionally until steaming.
- Divide hot rice among bowls. Add sweet potatoes, beans, corn, avocado, salsa, cilantro and lime. Everyone gets to build their own happy little pile.
Little kitchen notes
Use leftover rice only if it was chilled promptly, kept refrigerated and used within 3–4 days. Reheat it to 165°F. Total time assumes rice cooks while the potatoes roast.
