Recipe

Serves 4 people.
Prep Time: 20 minutes.
Cook Time: 35 minutes.

Ingredients:

• 1 can black beans, rinsed and drained
• 1-½ cups brown rice, uncooked
• Potatoes:
  • 2 medium sweet potatoes, peeled and diced (about 4-5 cups)
  • 2 Tablespoons olive oil
  • ½ teaspoon each cumin, chili powder, garlic powder
  • ¼-½ teaspoon salt
• Corn Salsa:
  • 1 cup frozen corn, thawed
  • ¼ cup diced tomatoes
  • ¼ cup red onion, diced finely
  • 1 Tablespoon cilantro
  • ½ teaspoon lime juice
  • Salt to taste
• Chipotle Crema:
  • ¼ cup mayo
  • 2 teaspoons adobo sauce from can of chipotle chilis
  • 1 teaspoon lime juice
  • Salt to taste

Toppings:

• Romaine lettuce, chopped
• Cilantro, chopped
• Avocado, sliced or diced

Instructions:

1. Cook brown rice.
2. To Make Sweet Potatoes: Preheat the oven to 425 degrees Fahrenheit. Place rack in second to the top slot.
3. In a large mixing bowl, combine sweet potatoes, olive oil, and seasonings. Spread on baking sheet and bake for 30-35 mins, rotating halfway through.
4. To Make Corn Salsa: Combine all ingredients. Set aside.
5. To Make Chipotle Crema: Combine all ingredients. Set aside.
6. Assemble Bowls: Add cooked rice to bowl. Top with sweet potatoes, black beans, corn salsa, romaine, avocado, cilantro, and crema.

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