Sweet Potato Black Bean Rice Bowl

 Ingredients

• 2 cups water
• 1 cup brown rice dry
• 2 sweet potatoes peeled and diced into 1/4-inch cubes
• 4 tsp olive oil
• 1 med poblano (pasilla) pepper thinly sliced into 1.5-inch long strips ( note1)
  
• ½ small red onion thinly sliced
• ½ tsp chipotle powder ( note 2)
  
• ½ tsp paprika
• ¼ tsp ground red cayenne pepper
• ¼ tsp chili powder
• ¼ tsp cumin
• 15 oz canned black beans drained and rinsed
• 1 lime juice
• 4 pinches sea salt
  
• ½ bunch cilantro chopped
• 1 medium avocado sliced
• 2 oz goat cheese crumbled

Note 1- The Poblano pepper is a large, heart-shaped pepper, named for the central Mexican state of Puebla where it originated. In northern Mexico, the United States and Canada, the Poblano is also known as the pasilla.

Note 2-Chipotle powder is made from just one ingredient: dried, smoked jalapeno peppers. Chipotle and ancho chile powders are dried, ground peppers—not to be confused with chili powder, which is a blend of ground chilies and other spices.

 

Instructions

• Bring water to a boil in a small saucepan. Then stir in the brown rice, cover and turn heat to low. Steam until the rice has absorbed all of the liquid, about 25 minutes. Set aside.
• While the rice cooks, heat 1 tbsp olive oil in a large sauté pan over medium-high heat. Add cubed sweet potatoes and season with about 3 pinches of salt. Cook until potatoes are lightly caramelized, stirring infrequently, about 10 to 15 minutes.
• Cover the sweet potatoes and lower heat to medium. Cook until just tender, about 5 minutes, stirring once or twice if needed to prevent them from sticking to the pan.
• Remove the lid and lower heat to medium-low. Add the sliced pasilla pepper and onion, then season with chipotle powder, paprika, cayenne, chili powder, and cumin. Add about 1 tsp of olive oil and stir to combine. Cook until peppers and onions are softened, about 3 to 4 minutes.
• Next, stir in the black beans. Cook for just 2 to 3 more minutes until the beans are warmed through, then remove from heat. Season with juice from half a lime and a pinch of salt, stirring to combine.
• Season brown rice with juice from half a lime and chopped cilantro, stirring to combine.
• Serve a scoop of rice topped with the sweet potato, black bean, and veggies. Top with slices of fresh avocado and crumbled goat cheese and enjoy!

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