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11) Roasted Sweet Potato and Black Bean Bowl

Hot lunches feel like a treat on cold days, and this bowl takes most of the work off your hands. The oven does the heavy lifting while you warm beans and slice avocado.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed (about 600 g)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1/2 avocado sliced
  • 2 tbsp chopped cilantro
  • Juice of 1 lime

Method
 

  1. Preheat oven to 425°F. Toss sweet potato with olive oil, paprika, and salt.
  2. Spread on a baking sheet and roast 20 to 25 minutes until edges brown and potato is tender.
  3. Warm black beans in a small pan for 3 to 4 minutes, stirring, then squeeze in half the lime.
  4. Divide rice between bowls, top with roasted sweet potato and beans.
  5. Add avocado, cilantro, and remaining lime juice. Serve warm.