Roasted sweet potatoes tossed in chili powder and cumin, paired with black beans, creamy avocados, and tangy red onions.
Servings4bowls
Author2Teaspoons
Ingredients
1lbsweet potatoespeeled and diced into bite-sized pieces
1tablespoonolive oil
1teaspoonchili powder
1teaspooncumin
1teaspoonsalt
½teaspoonground pepper
3 ½cupsblack beanstwo 14 ounce cans rinsed and drained
2avocadoes
1red onionsliced
4cupscooked rice
Optional toppings:
*Shredded or chopped cooked chickenpork, or beef
Hot sauce or Siraccha
Cheese
Salsa
Cilantro
Lime juice
Instructions
Preheat oven to 400 degrees. Toss sweet potato pieces in olive oil, chili powder, cumin, salt and pepper. Arrange on a baking sheet in a single layer. Roast in oven until soft and slightly brown on the edges, about 25 minutes.
Spoon a cup of rice into 4 bowls. Assemble bowls by dividing remaining ingredients up equally between each of the four bowls.
Garnish to taste with optional toppings - Enjoy!
Recipe Notes
If you’d like to add meat to this recipe, divide about one pound of cooked meat equally between the four bowls.