Mexican Sweet Potato “Burrito Bowls” Recipe

Ingredients

• 4 medium sweet potatoes, scrubbed clean
• 1 Cup of cooked rice
• 2 cups shredded or ½” cubed cooked chicken
• 1 15.25 oz can Green Valley Organic Whole Kernel Corn, drained
• 1 15oz can or pouch Green Valley Organic Black Beans, drained and rinsed
• 1 16oz jar chunky salsa, divided
• 1 cup shredded Mexican cheese blend
• Additions: cubed avocado, sour cream, cilantro, tortilla chips