2 tbsp Olive oil
Rice (any type will do)
3 cups vegetable broth (depending on type of rice)
1 ½ cup baby spinach
½ cup cilantro
1 jalapeno (I would leave this out if you don’t want your rice super spicy)
1 garlic clove
Salt and pepper
2 lb sweet potatoes, chopped into small chunks
2 tbsp olive oil
1 tsp smoked paprika
2 cans black beans, unrinsed
2 tsp ground cumin
1-2 tsp chili powder
1 tsp lime juice
Preheat oven 425 degrees, line a baking sheet with foil or parchment paper
Chop all vegetables for the rice sauce, (cilantro, baby spinach, shallot, garlic clove and jalapeno) roughly and blend together with about ½ cup vegetable broth or slightly more. Add salt and pepper to taste.
Heat rice in olive oil, and lightly brown. Add green blended sauce and vegetable broth depending on what type of rice you are using. Check package for details. Bring to boil, then set to low and cover. Time to cook also depends on type.
Toss the sweet potato with salt and paprika and 2 tbsp oil. Spread out on a baking sheet and bake in preheated oven for at least 35-40 minutes. Flip about 15 minutes in.
Put beans in pot and add chili, cumin and simmer.
After rice is done, remove from heat and put a cloth under the lid and let sit for an extra 10 minutes.
Before ready to serve, add 1 tsp of lime juice to beans.
Prepare the bowl by first adding the rice, then beans and sweet potato on top.