Roasted Sweet Potato and Black Bean Bowls

Ingredients

• 2 lb sweet potatoes
• 30 oz canned black beans
• 1 1/2 cup brown rice
• 4 tbsp tahini
• 2 lemon
• 4 tbsp extra virgin olive oil
• 2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 2 1/2 tsp salt
• 5 oz baby spinach
• 1/2 bunch cilantro(optional)

Method

1. 1

   Heat the oven to 425F. Cook the brown rice according to package directions.

2. 2

   Cut the sweet potatoes into 1-inch cubes and toss with 3 tablespoons oil, the cumin, smoked paprika, and salt.

3. 3

   Roast on a sheet pan 25 to 30 minutes, turning once, until browned and tender.

4. 4

   Add the drained black beans to the pan for the last 8 minutes to warm and dry slightly.

5. 5

   Whisk the tahini with the juice of both lemons, the remaining oil, a pinch of salt, and enough water to make a pourable sauce.

6. 6

   Build bowls with rice, spinach, sweet potatoes, and beans, and drizzle heavily with the tahini sauce.

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