Thinking about: sweet potatoes, lime slices, avocado slices, black beans, and rice?

This roasted veggie and black bean rice bowls not only makes for a great lunch, but it also makes great leftovers. Prep Time 10 minutes -- Cook Time 30 minutes -- Total Time 40 minutes

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
   Dried oregano (or fresh oregano sprigs)
   Fresh thyme or rosemary sprigs (they hold up to the heat)

2 medium sweet potatoes, diced
1 medium red onion, diced
1 large red bell pepper, diced
1 jalapeno, seeded and chopped fine
3 cups cooked brown rice (try cilantro-lime rice)
2 cans black beans, drained and rinsed
Lime wedges
Other toppings (avocado, chopped cilantro, sour cream, cheese, etc.)

Instructions

Preheat oven to 400°. 

In a medium-sized bowl, mix together olive oil, garlic, oregano, thyme

Add diced sweet potatoes (if using), onions, red peppers, and jalapeno and toss to coat. 

Spread out the veggies on the prepared baking sheet in one layer. 

Roast in preheated oven for 20-30 minutes, stirring occasionally, 
until the veggies are tender and beginning to brown and carmelize.

To assemble bowls, spoon rice into bowl and top with black beans, then top with roasted veggies. 
Spritz bowl with lime juice and then top with desired toppings.


Enjoy !