Ingredients:

  • 1 lb sweet potatoes, peeled and cubed into ½ inch pieces
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 1 cup uncooked brown rice
  • 2 cups water
  • 2 tbsp fresh lime juice
  • ¼ cup chopped fresh cilantro
  • 1 tbsp unsalted butter
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp maple syrup
  • 1 tsp chili powder
  • ¼ tsp cumin
  • 1 pinch salt
  • 1 cup canned black beans, drained and rinsed
  • 1 medium avocado, diced
  • ¼ cup red onion, thinly sliced
  • 1 cup baby spinach

Instructions:

  1. Preheat oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss cubed sweet potatoes with avocado oil, smoked paprika, garlic powder, salt, and black pepper in a large bowl. Spread in a single layer on the baking sheet.
  3. Roast sweet potatoes for 25–30 minutes, flipping halfway through, until edges are caramelized and centers are tender.
  4. Combine uncooked brown rice and water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook according to package directions.
  5. Remove rice from heat and stir in lime juice, chopped cilantro, and butter.
  6. In a small jar or bowl, whisk together olive oil, lime juice, maple syrup, chili powder, and cumin until emulsified.
  7. Divide the cilantro-lime grains between two bowls. Top with roasted sweet potatoes, black beans, sliced red onion, and diced avocado.
  8. Add baby spinach to the side and drizzle the chili-lime dressing over the bowls before serving.