Black Bean & Sweet Potato Bowls

Mexican · 35 min · Beans · vegetarian, gluten-free

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Ingredients

• 2 large sweet potato, 1/2-inch cubes
• 2 tbsp olive oil
• 1.5 tsp ground cumin
• 1 tsp chili powder
• 2 cans (15 oz) black beans, drained
• 1 cup white rice
• 1 large avocado, sliced
• 1 lime, wedged
• 1/2 cup cilantro
• 1/2 cup Greek yogurt or sour cream
• to taste kosher salt

Method

1. Cook rice per package directions.
2. Preheat oven to 425°F. Toss sweet potato with olive oil, cumin, chili powder, salt. Roast 22 min until tender + browned on edges.
3. Warm beans in a small saucepan with a splash of water + pinch of cumin.
4. Build bowls: rice base, beans, sweet potato, avocado, cilantro, yogurt dollop, lime squeeze.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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