Cook rice according to package directions (or follow my easy method for cooking perfect brown rice).
Peel sweet potatoes and chop into ½-inch cubes. Place on a rimmed baking sheet and toss with olive oil. Sprinkle with salt and pepper. Roast sweet potatoes in the preheated oven until tender: check on them after 18 minutes, and then every 3-5 minutes after that until they are done. Mine took about 24 minutes to cook. (Cooking time will vary based on the size of your potato pieces.)
Once the rice and sweet potatoes are done, assemble the burrito bowls: Divide rice between four bowls. Top with cooked taco chicken (warm as desired), sweet potatoes and slices of avocado. Serve with salsa. Enjoy!
*We like to make these burrito bowls with our leftover slow cooker chicken. If you don’t have leftover taco chicken, you can use plain cooked chicken in this recipe. Or, substitute black beans for a vegetarian burrito bowl.