Roasted Sweet Potato and Black Bean Rice Bowls

Ingredients

• 2 sweet potato, peeled and cut into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• ¾ tsp salt
• 1.5 cup black beans, cooked, rinsed and drained
• 4 cup lacinato kale, stems removed, leaves chopped into bite-sized ribbons
• 1 avocado, diced
• 2 tbsp lime juice, freshly squeezed
• 3 cup cooked brown rice, warm

Method

1. Preheat the oven to 400°F/200°C.
2. Toss the sweet potato cubes with 1 tablespoon of olive oil, ground cumin, and 1/2 teaspoon of salt on a baking sheet. Spread in an even layer and roast until tender and golden around the edges.25 min timer
3. Heat the remaining 1 tablespoon of olive oil in a wide skillet over medium heat. Add the chopped kale and the remaining 1/4 teaspoon of salt, tossing until the greens are wilted and tender.4 min timer
4. Stir the black beans into the skillet with the kale just to warm them through.2 min timer
5. Divide the warm brown rice among bowls, then top with roasted sweet potatoes, the warm kale and black bean mixture, and diced avocado. Drizzle lime juice evenly over the top.