So first up, the potatoes… I sliced some red potatoes and sweet potatoes in half. I also had an extra sweet potato left, so I just peeled that one and diced it up to bake in a separate pan.
I used Mrs. Dash seasoning and a bit of fresh lemon juice to season the red potatoes and a few sprinkles of Mrs. Dash for the chopped sweet potato. I sprinkled some cumin, cinnamon, salt, pepper and stevia over the sweet potato halves. Then popped them all in the oven at 425F - the chopped sweet potato and red potatoes were done in about 30 minutes, the sweet potato halves took about 45 minutes.
Now for the kale, which I won’t even tell you how I made, because I totally screwed it up. I accidentally made kale chips because I wasn’t paying close enough attention. I do like kale chips, but they’re kind of weird on burrito bowls, so they only made it onto one or two bowls. Still pretty good on their own though!
While that was all baking in the oven, I started a big pot of Jasmine rice and let that cook while I worked on the star of the burrito bowls - the black bean salsa. If you make anything from this post, let it be this. I got the black bean salsa recipe from here. It’s amazing and it MADE the burrito bowls.
After about an hour, everything was done and we had this… Well, this was everything the next morning because the sun was no longer out by the time I finished.
Sweet Potato Cutting Choice: By the way, I chose to make sweet potato halves instead of chopping them all up so I could have some flexibility with also using them for other meals. When I added these to my burrito bowls, I cubed them while they were still in the skin and scooped the insides into my bowl. They're super tender so it only takes a few seconds.Tzatziki Sauce: This works great as a topping on Burrito Bowls. If you don't have any, grab some at the store to try out on your next veggie bowl. Salsa Options: We used our own Black Bean Salsa as it's already packed with protein and veggies but you can add whichever salsa you like.