Culinary Institute of America (ciafoodies.com)
Makes 4 servings
1 red bell pepper, sliced
½ red onion, sliced
1 medium sweet potato, cut into 3/4-inch cubes
1 T. vegetable oil
½ t. kosher salt, plus more as needed
½ t. chili powder
¼ t. ground cumin
¼ t. garlic granules
Freshly ground black pepper, to taste
3 T. lime juice (from about 2 limes)
1 t. honey
2 T. minced cilantro, plus more for garnish
1 (15 oz) can black beans, rinsed and drained
4 c. cooked brown rice (from 2 cups dry)
½ c. corn kernels, defrosted if frozen
1 avocado, diced
Corn tortilla chips, for serving (optional)
4 lime wedges, for serving
Pico de gallo, sour cream, shredded cheese for garnish (optional)
Preheat the oven to 425°F.
Combine the bell pepper, onion, and sweet potato on a baking sheet. Drizzle with oil, 1/2 teaspoon of the salt, chili powder, cumin, garlic, and black pepper. Toss to coat. Roast until the veggies are browned and the potatoes are cooked through, about 25 minutes.
In a medium bowl, stir together the lime juice, honey, and cilantro. Add the black beans and toss to coat. Season with salt and set aside.
To assemble: Place 1 cup of rice in the bottom of each bowl. Top with a quarter of the roasted vegetable mixture, a quarter of the black beans (and any accumulated dressing), 2 tablespoons of corn, a quarter of the avocado, and tortilla chips, if using. Serve with a lime wedge. Also try drizzling with pico de gallo, sour cream, or a sprinkle of shredded cheese.