Ingredients

• 1 cup brown basmati rice
• 2 large sweet potatoes
• 2 red bell peppers
• ¼ cup olive oil separated
• ½ teaspoon paprika
• ½ teaspoon chipotle chili powder
• 1 can 15 ounces black beans drained and rinsed
• Salt & pepper

Dressing (Avocado Crema)

• 1 avocado – pitted flesh scooped out
• ½ cup Greek yogurt
• ¼ jalapeño, chopped
• Pinch of salt
• 1 tablespoon lime juice

 Directions

1. Preheat the oven to 425 degrees F.
2. Start by cooking the brown rice according to package directions. Allow to cool before assembling the final bowls.
3. Peel the sweet potatoes and chop into bite-sized chunks. Slice the bell peppers and set aside.
4. Toss the potatoes with 3 tablespoons olive oil, paprika, and chipotle chili powder.
5. Place the potatoes in the oven for 15 minutes. Remove from oven and add in the sliced peppers and toss around with the remaining 1 tablespoon oil.
6. Return to the oven and cook for another 15-20 minutes or until the peppers are crisp tender and the potatoes are tender.
7. Remove and toss on the tray with the rinsed and dried black beans.
8. Allow these roasted veggies to cool down to just above room temperature.
9. While everything is cooking, in bowl, combine the avocado, Greek yogurt, jalapeño, salt, and lime into a food pressor and pulse a few times.
10. Make the bowls: fill a bowl with cooked and cooled rice, top with cooled veggies and beans and top with dressing.

Enjoy!