Sweet Potato Bowl with Cilantro Lime Rice & Black Beans

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This recipe is the perfect summer meal! Enjoy! 

Sweet Potatoes

3 medium sweet potatoes, scrubbed and diced 

1 1/2 tablespoons vegetable oil 

1/2 teaspoon smoked paprika 

1 teaspoon ground cumin 

1/2 teaspoon coarse salt 

1/8 teaspoon cayenne pepper 

To prepare the sweet potatoes, preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper. In a large bowl toss the sweet potatoes with the oil until evenly coated. Sprinkle with the paprika and cumin, season with salt and cayenne, and toss again. Spread the sweet potatoes evenly on the lined baking sheet and bake for 30-35 minutes, until tender and browning at the edges. 

Rice

2 teaspoons coconut oil 

1 cup brown rice 

2 cups water 

1 teaspoon finely grated lime zest 

1 tablespoon freshly squeezed lime juice 

1/4 teaspoon salt 

1/4 cup chopped fresh cilantro 

To make the rice, heat 1 teaspoon of the oil in a medium pot over medium-low heat. Add the rice and cook, stirring constantly, for 2-3 minutes, until the rice smells nutty and toasted. Stir in the water and bring to a boil over medium-high heat. Lower the heat, cover, and simmer for about 40 minutes until all the liquid has been absorbed. Remove from heat and stir in the remaining 1 teaspoon coconut oil, the lime zest and juice, and the salt. Fold in the cilantro just before serving. 

Black Beans 

1 (15oz) can of black beans, drained and rinsed 

2 tablespoons finely chopped red onion 

1 small jalapeño chile, seeded and finely chopped 

Pinch of ground cumin 

1-2 tablespoons freshly squeezed lime juice 

1 small avocado, pitted, peeled, and chopped 

Salt and freshly ground black pepper 

To prepare the black beans, put all the ingredients in a medium bowl and stir gently to combine. Taste and adjust the seasonings if desired. 

Hemp Chimichurri Sauce

1/4 cup shelled hemp seeds 

6 tablespoons freshly squeezed orange juice 

1 tablespoon freshly squeezed lime juice 

1 1/2 tablespoons red wine vinegar 

2 tablespoons olive oil 

1 cup firmly packed fresh parsley 

1/2 cup firmly packed fresh cilantro 

1 clove garlic, coarsley chopped 

1/2 teaspoon salt 

1/4 teaspoon freshly ground black pepper 

To make the chimichurri sauce, combine the hemp seeds, orange juice, lime juice, vinegar, oil, parsley, cilantro, garlic, salt, and pepper in a blender (preferably a high speed blender) and process until smooth. If the sauce is thicker than you'd like, add water, 1 tablespoon at a time, to achieve the desired consistency. (Store in an airtight container in the refrigerator, the sauce will keep for 5 days.) 

Bowls 

5 cups firmly packed baby greens, such as spinach, arugula, or romaine 

To serve, divide the greens among four bowls and top each with one-quarter of the sweet potatoes, rice and bean mixture. Drizzle with the chimichurri sauce and serve right away.