Sweet Potato Burrito Bowls

Serves 6

1 pound (heaping 2 cups, or one large sweet potato) sweet potatoes, peeled and cubed 
1 small onion, diced (optional)
3 tablespoons olive oil, separated
1 cup chopped sweet bell peppers, diced
1 can (14.5 ounces) petite diced tomatoes (undrained)
1 can (15.25 ounces) black beans (drained and rinsed)
1 cup (or 1 can) frozen corn
1 can diced green chilis (optional) 
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1 teaspoon cumin
2 teaspoons chicken bouillon  
1 cup brown rice (cooked separately)
2 tablespoons fresh lime juice
1 and 1/2 cup shredded cheddar cheese
Sour cream or plain greek yogurt
Optional toppings: sour cream, chopped cilantro, chopped avocado or guacamole, 1 small roma tomato, chopped

Prepare brown rice in a separate pot. 

Meanwhile, in a large skillet over medium high heat, combine two tablespoons olive oil with all of the sweet potatoes and onions.  Saute for 8-10 minutes or until potatoes are pretty tender and onions are clear. 

Add in remaining tablespoon of olive oil.  Cook, stirring constantly for 2-3 minutes at medium heat.

Add in the peppers, undrained diced tomatoes, drained & rinsed black beans, frozen/drained corn, minced garlic, chili powder, cumin, and chicken bouillon. Combine well, bring to a boil, and then reduce the heat to medium low.

When rice is finished cooking, combine with remaining ingredients.  You may also add the rice a few minutes before it is finished cooking, at which point, you would cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.

Remove the lid and stir in the lime juice. Top with the shredded cheddar cheese and then cover the pot with the skillet for 1-2 minutes to allow the cheese to melt.

Top your burrito bowls with sour cream, a chopped tomato, chopped cilantro, chopped avocado or guacamole, or any other desired toppings.

Enjoy!