Peel the sweet potatoes and cut into bite sized pieces
In a large skillet over medium high heat, combine about two tablespoons vegetable broth with all the sweet potatoes. This way the broth will act like oil. If it dries out add a bit more broth- I usually have to add a bit more. If you aren’t on a low oil diet feel free to use olive oil as you usually would.
Saute the sweet potatoes for 8-10 minutes or until tender. Continue to add broth to keep them from burning. Add in another tablespoon of vegetable broth and the rice.
Cook, stirring constantly for 3 minutes at medium heat.
Add in the undrained diced tomatoes, drained and rinsed black beans, drained corn, minced garlic, chili powder, peppers and remaining vegetable broth. Mix thoroughly- be sure you see the rice mix in with the other ingredients. This usually requires a few minutes of stirring.
Bring it to a boil for about a minute and then reduce the heat to a bit above low.
Cover the skillet with a lid and allow to simmer for 10 – 15 minutes. It’s finished with all the liquid is gone and the rice is cooked through. (The first time I made it I didn’t do this long enough and the rice was a bit crunchy. A taste test is probably your best option.)
If you want the lime juice stir it in. Top your burrito bowl with chopped tomato or cilantro. The toppings for this meal are endless: sour cream, cheese, tortilla strips and green onions would also work.
Recipe by A Frugal Chick at https://www.afrugalchick.com/vegan-burrito-bowl-recipe-one-skillet/