Ingredients
2sweet potatoes,cut into ½-inch cubes
2tbspcoconut oil,such as British Class®, melted
1tbspsalt,divided
1tbspground cumin,such as British Class®, divided
1medium tomato,diced
1medium red onion,diced
2tbspfresh cilantro,chopped
1tbspolive oil
1tbsplime juice
2cupsblack beans,cooked
2cupsbrown rice,cooked
2avocados,halved, sliced
2cupsplantain chips,such as Cool Runnings®
Preparation
Preheat the oven to 400 degrees F.. Line a medium-sized baking sheet with parchment paper.
Toss the sweet potatoes, coconut oil, 2 teaspoons of salt, and 2 teaspoons of cumin in a bowl. Transfer to the prepared baking sheet.
Bake in the preheated oven until soft, about 25 minutes.
Mix the tomato, onion, cilantro, olive oil, lime juice, 1 teaspoon of salt, and 1 teaspoon of cumin together in a bowl.
Set the tomato salad aside.
Place ½ cup of black beans and ½ cup of brown rice in the bottom of each of 4 bowls.
Top with ¼ cup of tomato salad, ¼ of the roasted sweet potatoes, ½ of sliced avocado, and ½ cup of plantain chips.
