Chicken and Sweet Potato Burrito Bowls

Ingredients

• 1 cup uncooked brown rice
• 2 medium sweet potatoes
• 1 tablespoon olive oil
• salt and pepper
• 1 1/3 cups chopped cooked taco chicken*
• 1 large avocado
• salsa (for serving)

Instructions

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Cook rice according to package directions (or follow my easy method for cooking perfect brown rice).

3. 3

   Peel sweet potatoes and chop into ½-inch cubes. Place on a rimmed baking sheet and toss with olive oil. Sprinkle with salt and pepper. Roast sweet potatoes in the preheated oven until tender: check on them after 18 minutes, and then every 3-5 minutes after that until they are done. Mine took about 24 minutes to cook. (Cooking time will vary based on the size of your potato pieces.)

4. 4

   Once the rice and sweet potatoes are done, assemble the burrito bowls: Divide rice between four bowls. Top with cooked taco chicken (warm as desired), sweet potatoes and slices of avocado. Serve with salsa. Enjoy!