Sweet Potato Black Bean Meal Prep Bowls

Ingredients

• 1 large sweet potato
• 1 tbsp extra virgin olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 cup brown rice (cooked)
• 2 cups black beans (or one can, drained and rinsed)
• 1 avocado
• 1/2 cup cilantro
• 1 tbsp apple cider vinegar
• 2 tsp lime juice
• 2 tbsp extra virgin olive oil
• 1/8 tsp sea salt

Instructions

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Dice the sweet potato and transfer to the baking sheet. Drizzle with olive oil, cumin, and chili powder. Bake for 25 to 30 minutes, or until tender.
• While the sweet potatoes are baking, prepare the brown rice according to its package. You can use short grain or long grain brown rice, or even use frozen or minute rice to save time. Once cooked, set aside 1 cup for the bowls.
• Prepare the dressing while the rice and potatoes are cooking. In a food processor or powerful blender, combine the avocado, cilantro, apple cider vinegar, olive oil, lime juice, and salt. Pulse until smooth and creamy.
• Prepare the bowls by dividing the rice, potatoes, and black beans evenly into 4 containers. Drizzle each bowl with the cilantro lime dressing, or pack 4 small containers with the dressing. Store the bowls in the fridge for up to 4-5 days.