Burritos and tacos are great, but sometimes I find myself looking for a lower-carb option. Filled with color and flavor, these Mexican Fiesta Bowls are one of my favorite meals to make. They are so easy to prepare and use simple/clean ingredients. The best part about these bowls is that they are so versatile. Feel free to add your favorite ingredients and make your own version of this tasty bowl!

Ingredients:

• 1 whole sweet potato
• 1 cup brown rice
• 1 can corn
• 1 can black beans
• 1 cup cherry tomatoes
• 1 cup shredded lettuce
• 1/2 avocado (sliced)
• 2 tbsp vegan chipotle mayo (I use Sir Kensington’s Vegan Chipotle Mayo)
• 2 tbsp fresh salsa (I use Jack’s Garden Fresh Salsa)
• 1 tbsp fresh chopped cilantro
• 1/4 tbsp cumin

Instructions:

1. Bring 1 cup brown rice with 2 cups water to a boil. Once boiling, cover and reduce to a simmer for 20 minutes or until rice is tender. Add salt and pepper to taste.
2. While rice cooks, cut sweet potato into dice-size cubes and bake in the oven or air-fryer for 15 minutes (or until golden-brown and tender).
3. In a non-stick skillet, heat 1 can corn and 1 can black beans. Add cumin and stir.
4. Chop cherry tomatoes into fourths and shred lettuce.
5. Finely chop cilantro.
6. In a bowl, combine cooked rice, baked sweet potatoes, corn, beans, tomatoes, shredded lettuce, avocado slices, and chopped cilantro. Top with fresh salsa and vegan chipotle mayo. Enjoy!

(OPTIONAL: Add pickled jalapeños for a little extra kick!)