SWEET POTATO AND BLACK BEAN RICE BOWLS

Sweet Potato and Black Bean Rice Bowls image

Provided by Megan Mitchell

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 14

3 medium orange sweet potatoes, peeled and cut into 1/2-inch cubes
2 to 3 tablespoons liquid coconut oil
2 teaspoons ground coriander
Kosher salt
2 cups medium-grain rice, such as Calrose, rinsed until the water runs clear
1 bay leaf
2 limes, zested and juiced
1 medium jalapeño, minced
3/4 cup cilantro leaves and stems, finely minced
One 15-ounce can black beans, drained and rinsed
2 medium Haas avocados, thinly sliced
Cilantro sprigs, for garnish
Jalapeño slices, for garnish
Lime wedges, for garnish

Steps:

Preheat the oven to 425 degrees F.
Place the sweet potato cubes on a large sheet tray and liberally drizzle with the coconut oil, then sprinkle with the coriander and a good amount of salt. Toss and spread out into a flat, even layer. Bake for 15 minutes, toss, then bake until golden and tender, another 10 minutes.
Meanwhile, stir together the rinsed rice, 4 cups water, bay leaf and 1 teaspoon salt in a medium saucepan. Bring up to a boil over medium-high heat, cover, decrease the heat to low and simmer for 10 minutes. Remove the lid, increase the heat to medium and cook until all of the liquid has absorbed, about 5 minutes. Let sit uncovered for 5 minutes.
Spoon the cooked rice into a large bowl then add the lime zest and juice, jalapeño, cilantro and black beans. Toss together, then taste for seasoning and add more salt if needed.
To serve, scoop some of the rice and bean mixture into a shallow bowl, then top with some of the roasted sweet potatoes, sliced avocado, cilantro sprigs, sliced jalapeños and a lime wedge.