Ingredients
The following ingredients have 4 Servings
- 1 cup (178g) brown basmati rice + ingredients called for
- 2 (555g) large sweet potatoes (~4 cups)
- 2 red bell peppers
- 1/4 cup olive oil (separated)
- 1/2 teaspoon paprika
- 1/2 teaspoon chipotle chili powder
- Salt and pepper (1/2 teaspoon each)
- 1 can (15 ounces) black beans (drained and rinsed)
- Toppings: cilantro, fresh lime, avocado(s), jalapenos (optional)
- 1/2 cup (110g) full fat regular mayo (no substitutes)
- 3 tablespoons freshly squeezed lime juice (1/4 teaspoon lime zest)
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha or hot sauce
- Pinch of salt and ground black pepper ((1/4 teaspoon salt, 1/8 teaspoon pepper))
Instruction
- Preheat the oven to 425 degrees F.
- Start by cooking the brown rice according to package directions. Allow to cool before assembling the final bowls.
- Peel the sweet potatoes and chop into bite-sized chunks. Slice the bell peppers and set aside.
- Toss the potatoes with 3 tablespoons olive oil, paprika, and chipotle chili powder.
- Place the potatoes in the oven for 15 minutes. Remove from oven and add in the sliced peppers and toss around with the remaining 1 tablespoon oil.
- Return to the oven and cook for another 15-20 minutes or until the peppers are crisp tender and the potatoes are tender.
- Remove and toss on the tray with the rinsed and dried black beans.
- Allow these roasted veggies to cool down to just above room temperature.
- While everything is cooking, in a small bowl, combine all of the dressing ingredients (mayo, lime juice and zest, ground cumin, paprika, chili powder, and Sriracha) and whisk together until completely combined.
- Prep the toppings: chop cilantro, slice an avocado, slice a jalapeno, and slice a lime.
- Make the bowls: fill a bowl with cooked and cooled rice, top with cooled veggies and beans, and add toppings and dressing.
- Enjoy immediately.
