Because everyday should be a fiesta, right? You may be catching on to a trend here. I have a thing for creating recipes that are in bowls. Why? Well, they are simple to make, easy to sub ingredients, can be quickly personalized, and a great way to create flavor combinations. I was day-dreaming about Mexican food last week (per usual) when I was walking our pup, Gracie, and somehow my imagination created this recipe.
Grab the chips and margs because this is about to become a staple in your household, too.
1 cup rice, dry
handful of cilantro
1 can black beans
1 sweet potato
1 yellow onion
2 tsp taco seasoning
- preheat the oven to 425. cube the sweet potato, dice the onion. spread on a baking sheet, drizzle with olive oil, and season with s&p. bake for 15 minutes
prepare rice according to the package (commonly 1 cup of water to 1 cup of rice). add juice from one lime to the water that is used to prepare the rice
rinse and drain the black beans, slice the avocado, and, and chop the cilantro. (i commonly heat the beans on low in a saucepan on the stove after washing them)
time to assemble! add rice + beans + sweet potato + onion + avocado + cilantro into a bowl. sprinkle with taco seasoning before serving.
now grab a margarita, share with a friend, and enjoy!