Ingredients:

  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (approx. 500g / 1.1 lbs)
  • 225g / 8 oz chorizo sausage, removed from casing and crumbled
  • 1 tbsp olive oil (15 ml)
  • 1 tsp chili powder (5 ml)
  • 1/2 tsp cumin (2.5 ml)
  • 1/4 tsp garlic powder (1.25 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 (400g / 14 oz) can black beans, rinsed and drained
  • 1 tbsp lime juice (15 ml)
  • 1/4 tsp cumin (1.25 ml)
  • 3 tbsp olive oil (45 ml)
  • 2 tbsp lime juice (30 ml)
  • 1 tbsp chopped cilantro (fresh coriander) (15 ml)
  • 1/2 tsp honey (2.5 ml)
  • Pinch of salt
  • Pinch of black pepper
  • 4 cups cooked rice (approx. 700g / 1.5lbs, about 175g rice per person) - brown or white, your choice!
  • Optional toppings: Avocado slices, shredded cheddar cheese, sour cream, salsa, chopped red onion, chopped jalapenos

Instructions:

  1. Preheat oven to 200°C / 400°F / Gas Mark 6. Dice sweet potatoes and toss with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
  2. Spread sweet potatoes and crumbled chorizo on the baking sheet in a single layer. Roast for 25-30 minutes, or until sweet potatoes are tender and slightly caramelized, and the chorizo is cooked through. Stir halfway through.
  3. In a bowl, combine rinsed black beans with lime juice and cumin. Set aside.
  4. Whisk together olive oil, lime juice, cilantro, honey, salt, and pepper in a small bowl or shake in a jar.
  5. Divide cooked rice evenly among four bowls. Top with roasted sweet potatoes and chorizo, black beans, and drizzle with lime dressing. Add your favourite toppings.
  6. If meal prepping, let the components cool slightly before storing them separately in airtight containers. Assemble the bowls just before serving.