Sweet Potato and Black Bean Bowl

Ingredients

• 2 medium sweet potatoes, peeled and cut into ½-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1½ cups rice, uncooked
• 2 tablespoons vegetable oil

Optional Extras

• Chili powder and cumin
• Salt and pepper
• Salsa on top
• Sour cream or cheese
• Hot sauce
• A squeeze of lime

Equipment

• Baking sheet
• Large pot with lid (for rice)
• Oven
• Knife and cutting board

Instructions

1. Preheat the oven to 400°F (200°C).
2. Start the rice: Combine 1½ cups rice and 3 cups water in a pot. Bring to a boil, cover, and reduce heat to low. Cook 18–20 minutes.
3. Toss the sweet potato cubes with the vegetable oil on a baking sheet. Sprinkle with salt, chili powder, or cumin if you have them. Spread in a single layer.
4. Roast for 20–25 minutes, flipping halfway through, until tender and starting to brown on the edges.
5. While the sweet potatoes roast, warm the drained black beans in a small pot or microwave.
6. Serve bowls of rice topped with roasted sweet potatoes and black beans. Add salsa, sour cream, cheese, or hot sauce if you have them.