Spicy Sweet Potato and Green Rice Burrito Bowls

1) Preheat oven to 425 degrees Fahrenheit 2) Line one large, rimmed baking sheet and one smaller sheet with parchment paper 3) Place the spinach, cilantro, jalapeño, shallot, garlic, salt and 1/2 cup of the vegetable broth in a food processor or blender 4) Blend until smooth 5) Heat the oil in a heavy-bottomed pot over medium heat until shimmering 6) Add the rice and stir to coat 7) Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown 8) This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns 9) When most of the rice has lightly browned, scrape the green purée into the rice 10) Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute 11) Add the rest of the vegetable broth to the pot 12) Bring to a boil, then reduce the heat to a low simmer and cover the pot 13) Cook the rice on a very low simmer until tender, 35 to 40 minutes 14) While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil 15) Arrange in a single layer on your prepared baking sheet 16) Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges 17) Meanwhile, transfer the beans and their cooking liquid (don't drain the beans) to a medium pot 18) Stir in the cumin and chili powder and warm over medium heat 19) Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you're ready to serve 20) Once the rice is done cooking, remove the pot from heat 21) Uncover the pot and place a clean terry towel or dish towel over the pot, then recover 22) The towel will help absorb excess liquid as the rice continues to cook in its own steam 23) (If you don't have a clean towel, you can skip this step, just cover normally.) Let sit for 10 minutes 24) Once the sweet potatoes are done cooking, toss the pepitas with 1/4 teaspoon olive oil and a sprinkle of salt on the small baking sheet 25) Toast the seeds in the oven for 4 to 5 minutes, until they're turning lightly golden and making little popping noises 26) Set aside to cool 27) Fluff the rice with a fork and season with salt if necessary 28) Remove beans from heat, stir in the vinegar and season to taste with salt and pepper 29) Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls 30) Top with sweet potatoes and add a few slices of avocado to each bowl 31) Sprinkle with toasted pepitas and cilantro and optional feta 32) Serve with salsa verde on the side.