Ingredients:

  • 2 lbs sweet potatoes, peeled and diced into ½ inch cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp lime juice
  • ½ tsp ground cumin
  • ¼ tsp chili powder
  • 2 tbsp chopped fresh cilantro
  • 1 large ripe avocado
  • ¼ cup fresh lime juice
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 3 tbsp water
  • ¼ tsp salt
  • 3 cups cooked brown rice
  • 2 cups fresh baby spinach
  • ½ cup diced red onion
  • 1 cup halved cherry tomatoes

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. In a bowl, toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread potatoes on the sheet in a single layer, ensuring they aren't touching.
  4. Roast for 20–25 minutes, flipping halfway through, until the edges are mahogany-colored and the centers are tender.
  5. While potatoes roast, place drained black beans in a small bowl. Stir in lime juice, cumin, chili powder, and chopped cilantro. Let sit to marinate.
  6. Warm your cooked brown rice if it was refrigerated.
  7. Dice the red onion and halve the cherry tomatoes.
  8. In a blender or food processor, combine avocado, lime juice, olive oil, maple syrup, garlic, salt, and water. Blend until smooth, adding more water if needed to reach desired consistency.
  9. Assemble the bowls by layering baby spinach, cooked brown rice, roasted sweet potatoes, and seasoned black beans.
  10. Top with diced red onion, cherry tomatoes, and drizzle with the avocado lime dressing.