Chipotle Sweet Potato & Black Bean Bowl

Ingredients

• 2 large Sweet Potatoes
• 1 can (15 oz) Black Beans
• 2 cups Jasmine Rice
• 2 Chipotle Peppers In Adobo
• 1 whole Avocado
• 2 whole Lime
• ½ cup Fresh Cilantro
• 1 tsp Ground Cumin
• ½ tsp Garlic Powder
• ½ whole Red Onion
• 2 tbsp Red Wine Vinegar
• 2 tbsp Olive Oil

Instructions

1. Preheat oven to 425°F. Toss sweet potato wedges with olive oil, minced chipotle, adobo sauce, and a pinch of salt. Spread on a sheet pan. Roast 22–25 minutes, flipping halfway, until caramelized.
2. Cook rice according to package directions. Fluff and stir in half the cilantro and juice of 1 lime.
3. Quick-pickle the red onion: toss with red wine vinegar and a pinch of salt. Set aside.
4. Warm black beans in a small pot with cumin and garlic powder.
5. Make the crema: mash avocado with remaining lime juice and a pinch of salt until smooth.
6. Assemble bowls: cilantro-lime rice, roasted sweet potatoes, black beans, pickled red onion, avocado crema, and remaining cilantro.