Spicy Sweet Potato and Green Rice Burrito Bowls

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Ingredients

3 tablespoons extra-virgin olive oil
1 ½ cups long grain brown rice
3 cups vegetable broth
1 ½ cup baby spinach, lightly packed
½ cup cilantro (mostly leaves, stems are ok), lightly packed
1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped
1 medium shallot, peeled and roughly chopped
1 garlic clove, peeled, roughly chopped
¼ teaspoon fine salt, more to taste
2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
2 tablespoons olive oil
½ teaspoon smoked paprika
¼ teaspoon fine salt
2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid
2 teaspoons ground cumin
½ teaspoon chili powder
1 teaspoon sherry vinegar or lime juice
Fine salt and freshly ground black pepper, to taste
¼ cup pepitas (green pumpkin seeds)
¼ teaspoon olive oil
1 avocado, pitted and sliced
Jarred mild salsa verde
Chopped cilantro
Crumbled feta (optional, not vegan)

As published by Cookie and Kate.

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