Brussels Sprout, Bean, and Sweet Potato Burrito Bowl

I had a craving for burritos. Bean burritos to be exact, with garlicky greens and a hint of spice. I had a recipe in mind, the only thing was was that I was lacking half the ingredients, I didn't even have any toriallas. One burrito turned into one burrito bowl, with a lime-y zucchini and avocado salsa and baked sweet potato. I'm not complaining. 

I modified this recipe (originally by the lovely Love and Lemons) as, like I said, I was lacking some of the ingredients. However, taste was not harmed in the making! It's really quick, really simple, and really delicious for a warm spring night. 

Brussels Sprouts, Bean, and Sweet Potato Burrito Bowl
Serves 2

Ingredients
1 small sweet potato (roughly 100g), sliced into 2 - 3 cm rounds
1 tsp olive oil

6 large Brussels sprouts, washed, and chopped into 1 cm slices
1 tbsp olive oil
1 garlic clove, minced
1/2 a white onion, finely sliced

160g four-bean mix (or any canned beans e.g black or red beans), rinsed
1 tbsp olive oil
1 garlic clove, minced
1 tsp Mexican chilli powder (or 1/2 tsp each of cumin and paprika + 1/4 tsp cayenne)
Sea salt, to taste

For the salsa
1 small zucchini, grated
1/4 - 1/2 small red onion, finely sliced
1 - 2 tbsp fresh coriander, roughly chopped
1/2 an avocado, roughly chopped
Juice of 1/2 a lime
Pinch of cayenne

Directions
Preheat oven to 180 degrees Celsius. Line a baking tray with baking paper and set aside. Place the sliced sweet potato into a small bowl and coat with 1 tsp oil. Place on the baking tray and into the oven once heated, and cook for about 10 minutes until soft. Turn oven off and let the potatoes sit in the oven until ready to serve.
In a small bowl, add the zucchini, red onion, coriander, and cayenne and mix to combine. Set aside. 
In a frying pan, heat 1 tbsp oil. Sauté the white onion for a couple of minutes, and then add the Brussels sprouts and garlic, and continue to sauté for a further few minutes, until sprouts are slightly softened and lightly browned. Once cooked, place in a separate bowl and set aside. 
In the same frying pan, heat another tbsp oil. Add the beans, chilli powder, garlic, and salt to taste. Cook for a few minutes to heat the beans (they should start to look like they've been squashed a little). Turn off heat and let sit for a minute. 
Juice the lime into the zucchini mixture and add the avocado, and mix once more. 
To serve
Place the Brussels sprout mixture into each bowl and top with the beans. Place the sweet potato around the sprouts and beans, and top the dish with the zucchini and avocado salsa. Serve, and enjoy!