BBQ Chicken and Black Bean Burrito Bowls

Preheat your oven to 400°F (200°C).

In a medium pot, combine 1 cup uncooked brown rice, 2 cups water, and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover with a tight lid, and simmer for 35 minutes until the water is fully absorbed.

While the rice cooks, wash and peel 2 large sweet potatoes. Dice them into 1/2-inch cubes.

Wash 3 large bell peppers, remove the seeds and stems, and slice into 1/2-inch thick strips.

Cut 3 lbs raw chicken breast into 1-inch bite-sized cubes.

On a large sheet pan, place the chicken cubes and sweet potato cubes. Drizzle with 3 tbsp olive oil and sprinkle with 3 tbsp taco seasoning, 1/2 tsp salt, and 1/2 tsp black pepper. Toss with your hands or a spatula to coat everything evenly.

Spread the chicken and potatoes into a single layer and roast in the oven for 15 minutes.

Remove the sheet pan from the oven, add the sliced bell peppers, and toss briefly. Return to the oven for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

While the chicken finishes roasting, drain and rinse 2 cans of black beans in a colander. Place them in a small saucepan with 1/4 cup water and a pinch of salt. Heat over medium for 5 minutes until warmed through.

Slice 3 medium avocados in half, remove the pits, and slice the flesh into thin wedges.

Divide the cooked brown rice equally among 5 bowls. Top each bowl with 1/5 of the roasted chicken and vegetable mixture and 1/5 of the warmed black beans.

Drizzle each bowl with approximately 1.5 tbsp BBQ sauce and top with the sliced avocado before serving or storing for meal prep.