Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup uncooked brown rice
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp lime juice
  • 2 cloves garlic, minced
  • 1 large avocado, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup frozen corn, thawed
  • 1 cup fresh cilantro, chopped
  • 1 cup shredded romaine lettuce
  • 1/2 cup vegan sour cream
  • 1/2 cup salsa

Instructions:

  1. Preheat the oven to 400°F (200°C). In a mixing bowl, toss cubed sweet potatoes with 2 tablespoons of olive oil, smoked paprika, cumin, salt, and pepper until coated. Spread in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway through, until edges are charred.
  2. Combine brown rice and vegetable broth in a medium pot. Bring to a boil, then reduce to a simmer, cover, and cook according to package directions until fluffy.
  3. Stir 1 tablespoon of olive oil and minced garlic into the cooked rice, then fold in the drained black beans and lime juice. Heat through for 3–5 minutes until fragrant.
  4. Assemble the bowls by placing a base of the savory rice and bean mixture at the bottom. Top with roasted sweet potatoes, diced avocado, red onion, corn, cilantro, and shredded romaine lettuce.
  5. Finish each bowl with a drizzle of vegan sour cream and salsa.