Black Bean and Rice Bowls with Chipotle-Spiced Roasted Sweet Potatoes

Ingredients

• 3 cups cooked (or two 15-oz cans, drained and rinsed) cup black beans
• 1.5 cups cup long-grain white rice
• 2 large whole sweet potatoes
• 4 tbsp tbsp avocado oil
• 2 whole chipotle peppers in adobo sauce
• 1 whole red onion
• 4 tbsp tbsp lime juice
• 1/4 cup cup rice vinegar
• 1 tbsp tbsp sugar
• 2 tsp tsp ground cumin
• 1 tsp tsp smoked paprika
• 1 tsp tsp dried oregano
• 4 cloves clove garlic
• 3 cups cup vegetable stock
• 2 whole avocados
• 1/2 cup cup fresh cilantro
• 4 whole scallions
• 1/3 cup cup crispy shallots(optional)
• 1.5 tsp tsp salt

Instructions

1. 1

   Pickled onions first: slice the red onion thin and submerge in a mixture of rice vinegar, sugar, 1 tablespoon of lime juice, and a pinch of salt. Set aside at room temperature for at least 30 minutes.

2. 2

   Preheat the oven to 425°F (220°C). Peel and cube the sweet potatoes, toss with 2 tablespoons avocado oil, 1 teaspoon cumin, the smoked paprika, and salt. Roast on a sheet pan for 30-35 minutes, flipping once, until crisp at the edges.

3. 3

   Cook the rice in the vegetable stock with a pinch of salt until tender, about 18 minutes. Off the heat, fold in half the chopped cilantro, half the remaining lime juice, and sliced scallions.

4. 4

   Finely chop the chipotle peppers. Warm 2 tablespoons avocado oil in a wide skillet over medium heat, add the minced garlic and chipotles, and cook 1 minute until fragrant.

5. 5

   Add the black beans, remaining cumin, oregano, and 1/4 cup water. Simmer 10 minutes, mashing a scoop of the beans against the pan to thicken the sauce. Season with salt and finish with 1 tablespoon lime juice.

6. 6

   Halve and slice the avocados.

7. 7

   Build the bowls: rice on the bottom, beans and roasted sweet potatoes over the top, then avocado, drained pickled onions, remaining cilantro, and a scatter of crispy shallots if using.