Smoky Chipotle Burrito Bowls with Sweet Potato and Honey Lime Dressing

Ingredients

Honey Lime Dressing
2 tbsp. honey
2 tbsp. olive oil
½ tsp. ground cumin
½ tsp. chili powder
¼ tsp. sea salt
1 tbsp. fresh squeezed lime juice 

Smoky Chipotle Mayo 
¼ cup egg-free mayo
1 Tbsp. smoky BBQ sauce
¼ tsp. chipotle chili powder
¼ tsp. sea salt
1 tsp. fresh squeezed lime juice 

2 fresh corn on the cob
2 tbsp. plant-based butter, melted
1 large sweet potato
2 Field Roast Spicy Mexican Chipotle Plant-Based Sausages 

2 cups whole grain brown rice
½ cup canned black bean, drained and rinsed well
2 cups romaine lettuce, chopped
1 avocado, cubed
¼ cup fresh pico de gallo 

Garnish
½ cup fresh cilantro sprigs 
1 jalapeno, sliced into thin rings
2 radishes, thinly sliced
1 lime, cut into wedges 

Preparations

Prepare the honey lime dressing in a small bowl by whisking together the honey, olive oil, cumin, chili powder, sea salt and lime juice until well combined. Set aside. 

For the smoky chipotle mayo, stir together the egg-free mayo in a small bowl with the BBQ sauce, chipotle chili powder, salt and lime juice. Cover and keep refrigerated until ready to serve. 

Heat a charcoal grill or gas BBQ to medium-high (about 350°F). 

Shuck the corn on the cob and remove the silk. Brush corn all over with some of the melted plant-based butter. Peel the sweet potato and slice crosswise into scant ½” thick slices. 

Toss the sweet potato slices in a large bowl with remaining butter to coat evenly.  

Lightly oil the BBQ grates. Place the corn, sweet potato slices and Field Roast Spicy Mexican Plant-Based Chipotle Sausages on the hot grill. Grill, turning the corn and sausages occasionally for about 5 to 6 until grill marks appear. Watch the heat and adjust as necessary. Remove the sausages and place on a cutting board to cool slightly. Flip the sweet potatoes and corn over and grill for another 5 to 6 minutes until tender when pierced (about 10 to 12 minutes all together). 

Cut the niblets from the cobs and place in a large bowl. Cut the sweet potato slices into bite-size pieces and place in the large bowl. Pour half the honey lime dressing (about 2 Tbsp.) over the sweet potatoes and corn and toss to dress evenly. Season to taste with salt and pepper. 

Toss remaining dressing in another bowl with the whole grain brown rice and black beans. 

To assemble the burrito bowls, divide the rice and beans into two large shallow bowls. Top with the chopped romaine and then layer on the cubed avocado, roasted corn and sweet potatoes and pico de gallo. Slice each sausage diagonally into 8 slices and layer on top of the bowls.  

Drizzle bowls with the smoky chipotle mayo and serve up with garnishes of cilantro, slices of fresh jalapeno and radishes and fresh limes for squeezing as you please.