Ingredients
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1 cup raw brown rice (cooked according to package instructions)
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1 cup cooked black beans, drained and rinsed
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1 large sweet potato, peeled and cubed
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½ teaspoon ground cumin
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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¼ teaspoon salt
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¼ teaspoon freshly ground black pepper
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2 tablespoons extra virgin olive oil
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1 avocado, sliced into thin strips
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1/3 cup shredded unsweetened coconut
Directions
Sub-Title: A Healthy, Flavorful Recipe Inspired by Caribbean Cuisine
Description: This recipe is a perfect blend of sweet potatoes, avocados, coconuts, and rice, which are all common ingredients in many Caribbean dishes. It has a crunchy texture due to the presence of rice and is also packed with health benefits from its nutrient-dense ingredients. The spices used add a hint of warmth to the dish, making it truly delightful!
Ingredients:
– 1 cup raw brown rice (cooked according to package instructions)
– 1 cup cooked black beans, drained and rinsed
– 1 large sweet potato, peeled and cubed
– ½ teaspoon ground cumin
– ¼ teaspoon garlic powder
– ¼ teaspoon onion powder
– ¼ teaspoon salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons extra virgin olive oil
– 1 avocado, sliced into thin strips
– 1/3 cup shredded unsweetened coconut
Instructions:
1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. Combine the rice, beans, sweet potato, cumin, garlic powder, onion powder, salt, and black pepper in a large bowl. Stir until well combined.
3. Add the olive oil to the bowl and gently toss everything together to coat evenly. Transfer the mixture to the prepared baking sheet and spread out in an even layer. Bake for 30 minutes, stirring once halfway through.
4. Meanwhile, in a medium skillet over medium heat, sauté the avocado slices until golden brown on both sides. Set aside.
5. To assemble the bowls, divide the baked rice mixture equally among six bowls. Top each serving with one avocado slice and a generous drizzle of olive oil. Sprinkle with the shredded coconut and serve immediately.
Difficulty Level: Easy
Servings: 6
Directions:
1. Cook rice according to package instructions.
2. Drain and rinse black beans.
3. Peel and cube sweet potato.
4. Toss all ingredients together and season with spices.
5. Spread the mixture onto a baking sheet and bake in the preheated oven.
6. While the mixture bakes, fry the avocado slices.
7. Assemble the bowls by distributing the rice evenly among them, adding the avocado slices, drizzling with olive oil, sprinkling with shredded coconut, and serving immediately.
Note: If you prefer a lower carbohydrate option, replace the sweet potato with a quarter cup roasted chicken breast cut into small pieces.
Nutrition Facts:
Per Serving:
Calories: 345 kcal | Protein: 13 grams | Total Fat: 13 grams | Saturated Fat: 2 grams | Cholesterol: 0 milligrams | Dietary Fiber: 12 grams | Sugar: 6 grams | Calcium: 10 percent of daily value | Iron: 20 percent of daily value | Vitamin A: 3 percent of daily value | Vitamin C: 10 percent of daily value | Folate: 14 percent of daily value
Total Per Day:
Calories: 1090 kcal | Protein: 81 grams | Total Fat: 43 grams | Saturated Fat: 4 grams | Cholesterol: 0 milligrams | Dietary Fiber: 48 grams | Sugar: 24 grams | Calcium: 37 percent of daily value | Iron: 140 percent of daily value | Vitamin A: 11 percent of daily value | Vitamin C: 30 percent of daily value | Folate: 57 percent of daily value
Time Needed:
Prep Time: 15
Steps
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1
Done
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Preheat your oven to 350°F. Line a baking sheet with parchment paper. |
|
2
Done
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Combine the rice, beans, sweet potato, cumin, garlic powder, onion powder, salt, and black pepper in a large bowl. Stir until well combined. |
|
3
Done
|
Add the olive oil to the bowl and gently toss everything together to coat evenly. Transfer the mixture to the prepared baking sheet and spread out in an even layer. Bake for 30 minutes, stirring once halfway through. |
|
4
Done
|
Meanwhile, in a medium skillet over medium heat, sauté the avocado slices until golden brown on both sides. Set aside. |
|
5
Done
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To assemble the bowls, divide the baked rice mixture equally among six bowls. Top each serving with one avocado slice and a generous drizzle of olive oil. Sprinkle with the shredded coconut and serve immediately. |
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6
Done
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Cook rice according to package instructions. |
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7
Done
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Drain and rinse black beans. |
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8
Done
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Peel and cube sweet potato. |
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9
Done
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Toss all ingredients together and season with spices. |
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10
Done
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Spread the mixture onto a baking sheet and bake in the preheated oven. |
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11
Done
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While the mixture bakes, fry the avocado slices. |
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12
Done
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Assemble the bowls by distributing the rice evenly among them, adding the avocado slices, drizzling with olive oil, sprinkling with shredded coconut, and serving immediately. |
