Categories: Dinner, Gluten-Free, Jessica Lessard Photos, Kid-friendly, Lunch, Lunch/Dinner, Quick Meals, Sweet Potatoes, Tomatoes, Vegan, Vegetarian Ingredients: Avocado, Black Beans, Cilantro, Corn, Garlic, Onions, Red Onions, Sweet Potatoes, Tomatoes
- 2 large sweet potatoes, peeled and cut into ½ cubes
- 1 red onion, diced
- 2 c cooked brown rice
- 1 can black beans drained, rinsed
- 1 c corn
- 1 tomato chopped
- 1 avocado, sliced
- 2 tbsp olive oil
- ¼ tsp chili powder
- 1/3 c chopped fresh cilantro
- 1 clove garlic minced
- ¼ c olive oil
- juice of 1 lime
- 1 tbsp apple cider vinegar
- salt & ground pepper to taste
For dressing: Add all ingredients to blender and blend.
Preheat oven to 425. Place potatoes and onions on baking sheet and toss with oil, salt and chili powder. Bake for about 25 minutes until golden.
To build bowl: start with rice, then add beans, corn, tomato, top with potato / onion mixture, pour on dressing and layer on sliced avocado.