Ingredients

The following ingredients have 4 Servings
  • 4 small sweet potatoes
  • ½ cup 125 mL uncooked brown basmati rice, (rinsed)
  • 1 cup 250 mL cooked black beans
  • 1 teaspoon 5 mL ground cumin
  • ½ clove garlic, (minced)
  • ½ teaspoon 2 mL virgin olive oil
  • 1 teaspoon 5 mL tomato paste
  • pinch of salt
  • 1 yellow or red bell pepper, (seeded and chopped)
  • 1 cup 250 mL cherry tomatoes, (halved)
  • ½ small red onion, (chopped)
  • 1 tablespoon 15 mL fresh lime juice
  • 2 tablespoons 30 mL chopped fresh cilantro leaves
  • 1½ teaspoons 7 mL virgin olive oil
  • salt and pepper, (to taste)
  • 1 ripe medium-sized avocado
  • ½ clove garlic (minced)
  • 1 tablespoon 15 mL fresh lime juice
  • 2 tablespoons 30 mL chopped fresh cilantro leaves
  • generous pinch of salt
  • shredded cabbage OR romaine lettuce
  • hot sauce, (optional)

Instruction

  • Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.
  • Place the sweet potatoes in the baking dish, and prick each one a couple of times with a fork. Slide the sweet potatoes into the oven and bake until very tender, about 45 minutes.
  • In a medium saucepan, combine the basmati rice, black beans, cumin, garlic, olive oil, tomato paste, and salt. Pour 1¼ cups (300 mL) water into the pot. Cover and bring to a boil over medium heat. Lower the heat to a simmer, and cook until all of the liquid is absorbed, about 40 minutes. Keep the rice warm.
  • Make the Rustic Salsa: In a medium bowl, combine the bell pepper, cherry tomatoes, red onions, lime juice, cilantro, and olive oil. Season the mixture with salt and pepper, and toss to combine. Set aside.
  • Make the guacamole: Peel the avocado and extract the pit. Place the avocado flesh in a medium bowl and mash with a fork. Once you’ve broken it up a bit, add the garlic, lime juice, cilantro, and salt. Mash the avocado until the seasoning is evenly distributed and you have a chunky paste. Set aside.
  • Place each baked sweet potato in a shallow bowl. Cut along the top of the sweet potato and pull back the skin. Split the sweet potatoes a little bit to make room for the fillings.
  • Divide the rice and bean mixture among the sweet potatoes. Top each bowl with ¼ of the Rustic Salsa. Finish each plate with a dollop of the guacamole and some shredded cabbage on top. Serve with hot sauce on the side if you like.