Ingredients: |
Ingredients: 1½ tsp cilantro, minced, stems and leaves 2 lg sweet potatoes, cut into ½ inch dices ¾ c Jasmine rice 1 lime, zest, quarter one half and juice the other 1 can black beans, rinsed and drained 1 roma tomato, cored and diced 3 T mayo 1 T taco seasoning 1 oz tortilla strips 1 oz crispy Jalepenos 1 T olive oil water, 1½ c; ⅓ c salt pepper
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Directions: |
Directions:Preheat oven to 400º. Prepare a baking sheet with foil. Place the sweet potatoes on the prepared baking sheet and toss with olive oil, ½ tsp salt, and ¼ tsp pepper. Massage oil into potatoes. Spread in a single layer and roast for 12 minutes. Remove from oven and carefully stir. Spread into a single layer again and roast for another 10 minutes. While sweet potatoes roast, cook the rice. Bring a small pot with rice and 1½ c water to a boil. Reduce to a simmer, cover, cook until tender, 18-20 minutes. Remove from burner and stir in half the cilantro. Cover again and set aside. In a mixing bowl, combine mayo, 2 tsp lime juice, 1 tsp lime zest, remaining cilantro, and a pinch of pepper. Set aside. Place ⅓ water, black beans, and taco seasoning in a medium pan over medium-high heat. Bring to a rolling boil. Boil, stirring occasionally, 2-3 minutes. Remove from burner. Serve rice in a bowl. Place black beans and sweet potatoes on top. Garnish with tomatoes, tortilla strips, and crispy jalapeños.Serve sauce on the side and squeeze lime quarters over bowl to taste. |