Spicy Sweet Potato and Green Rice Burrito Bowls

Bahan-bahan (4 porsi)

• 3 tablespoons extra-virgin olive oil
• 1 ½ cups long grain brown rice
• 3 cups vegetable broth
• 1 ½ cup baby spinach, lightly packed
• ½ cup cilantro (mostly leaves, stems are ok), lightly packed
• 1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped
• 1 medium shallot, peeled and roughly chopped
• 1 g arlic clove, peeled, roughly chopped
• ¼ teaspoon fine salt, more to taste
• 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika
• ¼ teaspoon fine salt
• 2 can s (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid
• 2 teaspoons ground cumin
• ½ teaspoon chili powder
• 1 teaspoon sherry vinegar or lime juice
• Fine salt and freshly ground black pepper, to taste
• ¼ cup pepitas (green pumpkin seeds)
• ¼ teaspoon olive oil
• 1 avocado, pitted and sliced
• Jarred mild salsa verde
• Chopped cilantro
• Crumbled feta (optional, not vegan)