I’m a lazy cook so sometimes it’s easiest to just put everything in one bowl. I looked for some recipes online and apparently lots of people also like to eat everything in a big bowl! Here’s a tasty one we put together (recipe slightly adapted from a Pinterest one):

Sweet Potato and Green Rice

Rice
3 tbsp extra virgin olive oil
1-1/2 cups long grain brown rice
3 cups vegetable broth
1-1/2 cups baby spinach, lightly packed
1/2 cup cilantro
1 jalapeno, seeded and roughly chopped
1 medium shallot
1 garlic clove, peeled and roughly chopped
1/2 tsp salt

Preheat oven to 425°F. Put 1/2 cup broth in a food processor with the spinach, cilantro, jalapeno pepper, shallot, garlic and salt and blend until smooth.

Heat the oil in a large pot over medium heat until it shimmers. Add the rice and brown lightly and evenly. Add the green paste to the rice along with the remaining broth. Bring to a bowl then simmer for 35-40 minutes.

Sweet Potato
3-4 medium sweet potato, peeled and sliced into 1″ chunks
2 tbsp olive oil
1/2 tsp smoke paprika
1/4 tsp sea salt

Add the oil, paprika and salt to a  bowl and toss the sweet potatoes until evenly coated. Spread evenly on a parchment lined sheet and bake for 35 – 40 minutes, tossing halfway.

Black Beans
3 cups cooked black beans with cooking liquid
2 tsp ground cumin
1/2 tsp chili powder
1 tsp lime juice
Sea salt and fresh ground black pepper to taste

Add the beans and cooking liquid to a medium pot and stir in the cumin and chili powder over medium heat. Simmer with the lid on until the rice and sweet potatoes are ready.

Garnishes
1 avocado, pitted and sliced
1 tbsp sesame seeds
1 tbsp hemp seeds
Cilantro
Green onion

Add the rice to the bowl first, then with a slotted spoon strain the beans out of the liquid and add on top of the rice followed by the roasted sweet potatoes. Top with a sliced avocado, sprig of cilantro, and sprinkle of chopped green onion. Finish with the sesame and hemp seeds, and serve immediately. Enjoy!