Mexican Sweet Potato Black Bean Rice Bowl
  • 2 cups cooked white or brown rice
  • 1 large sweet potato
  • ½ cup fresh pineapple, small diced
  • 1 jalapenos, sliced
  • 1 red bell pepper, sliced in strips
  • 1 tomato, diced
  • Chopped cilantro
  • Cotija cheese
  • Sliced radishes

Seasoned black beans:

  • 1 can black beans
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste

Avocado Cilantro Sauce

  • 1 large avocado
  • ½ bunch cilantro
  • ½ cup greek yogurt
  • ½ a lime (to taste)
  • Salt and pepper
  1. Pierce sweet potato with fork or knife and microwave on high until just fork tender (not quite baked potato stage). Allow to cool to touch and remove peel and dice sweet potato. In large saute pan add olive oil and sweet potato. Cook until sweet potatoes are crispy.
  2. Blister your red peppers on a gas grill or broil them turning to get all sides evenly. Allow to cool and cut into slices.
  3. Place black beans and ½ of the liquid in small saucepan and season to taste with cumin, chili powder and salt and pepper to taste.
  4. Sauce: blend all ingredients on high. Adjust seasoning to taste.
  5. Assembly: Portion cooked rice into two bowls and top each bowl with black beans, sweet potatoes and red bell pepper slices. Add pineapple, jalapeno slices, tomato, sliced radishes, cotija cheese, chopped cilantro and avocado cilantro sauce.