Cuban-Style Black Bean & Sweet Potato Bowl

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 can (15 oz) low-sodium black beans, drained and rinsed
• 1 small red onion, diced
• 2 cloves garlic, minced
• 2 cups cooked brown rice or white rice
• Juice of 1 lime
• ¼ cup fresh cilantro, chopped
• Sliced avocado, for serving (optional)
• Salt and black pepper to taste

Instructions:

1. 2 medium sweet potatoes, peeled and cubed
2. 2 tablespoons olive oil, divided
3. 1 teaspoon ground cumin
4. 1 teaspoon smoked paprika
5. ½ teaspoon dried oregano
6. 1 can (15 oz) low-sodium black beans, drained and rinsed
7. 1 small red onion, diced
8. 2 cloves garlic, minced
9. 2 cups cooked brown rice or white rice
10. Juice of 1 lime
11. ¼ cup fresh cilantro, chopped
12. Sliced avocado, for serving (optional)
13. Salt and black pepper to taste

Notes & Substitutions:

• Renal note: Reduce sweet potato and black beans as described in the metadata block above, filling in with extra rice or bell pepper to keep the bowl satisfying.
• Add protein: Shredded rotisserie chicken or a fried egg on top turns this into a heartier meal.
• Storage: Keeps in the refrigerator up to 4 days. Store avocado separately and add just before eating to prevent browning.