Easy Sweet Potato and Black Bean Burrito Bowls

Preheat your oven to 425°F. Place the sweet potatoes on a large sheet pan. Drizzle the sweet potatoes with olive oil, then sprinkle about 1 teaspoon of salt and 1 tablespoon of chili powder over them. Use your hands or a spatula to toss the sweet potatoes until they are evenly coated with the oil and seasonings.

Put the sheet pan with the sweet potatoes in the preheated oven. Roast the sweet potatoes for 12 - 15 minutes, then take the pan out of the oven. Toss the sweet potatoes to ensure even cooking, and then return the pan to the oven. Continue roasting until the sweet potatoes are tender when pierced with a fork and lightly browned on the edges, which should take another 12 - 15 minutes, for a total roasting time of 25 - 30 minutes.

While the sweet potatoes are roasting, start cooking the rice according to the instructions on the package. Once you've added the rice and water to the pot, also add a big pinch of salt and 1 tablespoon of olive oil.

Once the rice is fully cooked, stir in all of the lime zest and cilantro. Take a small taste of the rice and add more salt if it needs it.

Pour half of the lime juice over the avocados. Sprinkle a pinch of salt on the avocados. Take a taste of the avocados and adjust the seasonings by adding more salt or lime juice if necessary. Set the avocados aside until you're ready to serve.

To make the chili - lime crema, add the sour cream to a small bowl. Stir in the remaining lime juice, the remaining ½ teaspoon of chili powder, a few dashes of hot sauce, and a pinch of salt.

Take a taste of the chili - lime crema. Adjust the seasonings by adding more lime juice, chili powder, hot sauce, or salt as needed. Set the crema aside until you're ready to serve.

Scoop the cooked rice into bowls. Top each bowl of rice with a scoop of roasted sweet potatoes, black beans, bell peppers, and the prepared avocado. Drizzle the chili - lime crema over the top. Add any additional toppings you'd like, and enjoy!