Sheet Pan Burrito Bowls

Yield: 4

Author: The Hungry Hooker

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Sheet Pan Burrito Bowls

Ingredients

• 1 lb ground beef or turkey
• 1/4 cup salsa verde
• 2 cups frozen brown rice
• 1 pack siete taco seasoning
• 1 sweet potato, peeled & diced
• 1 bell pepper, diced
• 1 red onion, diced
• 1/2 cup cherry tomatoes, sliced
• 1 tbsp olive oil
• 2 tsp cumin
• 1 tsp garlic powder
• Salt, to taste

Cilantro Lime Sauce

• 1 handful of fresh cilantro
• Juice of 2 limes
• 2 smashed garlic cloves
• Salt, to taste
• 1 tsp cumin
• 1/3 cup sour cream

For Serving

• Shredded lettuce
• Fresh cilantro
• Guacamole or avocado

Instructions

1. Preheat oven to 400 degrees.
2. Add sweet potatoes, bell pepper, onion, and cherry tomatoes to a large bowl. Drizzle with olive oil and season with salt and cumin. Toss to combine.
3. Place the seasoned veggies on a sheet pan and place in the oven to bake for 20 minutes.
4. While the veggies bake, prepare your other ingredients. Prep the cilantro lime sauce by adding cilantro, lime juice, garlic, salt, cumin, and sour cream to a blender. Blend until smooth.
5. Prepare the taco meat. in a large pan over medium heat, add the ground beef and cook until brown and no longer pink. Drain any excess grease.
6. Season the ground beef with taco seasoning and slowly stir in salsa verde. Once cooked and well combined, set aside.
7. After the veggies have baked for 20 minutes, remove the sheet pan from the oven and add frozen brown rice to the pan. Drizzle the frozen rice with olive oil and season with salt. Place the pan back in the oven to bake for an additional 10 minutes.
8. Once everything is cooked, remove the pan from the oven and assemble your bowl.
9. Top with lettuce, cilantro, and guacamole. Serve and enjoy!