Chickpea Burrito Bowls | Recipe Cart

Ingredients

• 3 medium or 2 large sweet potatoes, scrubbed and cubed ((about 1 1/4 lb))
• 1 1/2 tablespoons avocado oil
• Kosher salt
• freshly ground black pepper
• 1 1/2 cups cooked chickpeas ((1 14.5-ounce can, drained and rinsed))
• 2/3 cup salsa of choice
• 4 cups packed, chopped romaine lettuce
• 2 cups packed, shredded purple cabbage
• 2 cups cooked brown rice or quinoa
• 1 cup halved cherry or grape tomatoes
• 1 cup cashew queso or all-purpose cashew cream