Zesty Sweet Potato Rice Bowl (Print Version)
# Ingredients:
→ Main Components
01 -
2 medium size sweet potatoes, cut into 1″ cubes
02 -
1 tbsp + 1 tsp olive oil, divided
03 -
15 oz can black beans, drained and rinsed
→ Rice
04 -
1 tbsp olive oil
05 -
1 cup white basmati rice, uncooked
06 -
2 cloves garlic, minced
07 -
1 1/2 cups vegetable broth
08 -
1 lime, freshly squeezed
09 -
1 tsp salt
10 -
1 lime zest, from the juiced lime
→ Seasonings
11 -
1 tsp paprika
12 -
1/2 tsp chili powder
13 -
1/2 tsp ground cumin
14 -
1/2 tsp garlic powder
15 -
1/2 tsp onion powder
16 -
Salt and black pepper to taste
→ Toppings
17 -
Avocado, cubed
18 -
Red onion, sliced
19 -
Cilantro, chopped
20 -
Lime, sliced into wedges
# Instructions:
01 -
Preheat the oven to 400F and prepare a large baking sheet. In a bowl, drizzle cubed potatoes with 1 tsp of olive oil and toss to coat. Place them on the baking sheet and spread them out so they evenly cook. Roast for 12-15 minutes until they're soft.
02 -
Place a saucepan over medium-high heat. Add 1 tbsp of olive oil. Once it's hot, add in the white basmati rice and garlic. Stir and cook for 1 minute or so. Pour in the vegetable broth, squeeze out the lime juice, and add salt. Reduce the heat, cover and let the rice simmer for 20 minutes until the rice is tender. Stir in the lime zest once the rice has fully cooked.
03 -
Place a large skillet over medium-high heat. Add 1 tbsp of olive oil. Add in the roasted sweet potatoes and black beans. Cover with the seasonings. Mix to coat the vegetables.
04 -
Cook for about 5 minutes, stirring frequently. Add in the cooked rice, stir well, and continue cooking for 1-2 minutes until everything has heated up.
05 -
Serve in a bowl with the toppings.
# Notes:
01 -
Vegan
02 -
Gluten-free
03 -
Dairy-free
04 -
Soy-free
05 -
Nut-free
06 -
Low-calorie