- 1 cup rice or quinoa
- 3 cans black beans, drained
- 1 large sweet potato, peeled and cut to ½-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon cumin
- Salt and pepper
- Garnishes and sauces: roasted sunflower seeds or pepitas, salsa, sour cream, avocado slices tossed in lime juice, shredded cheddar or queso fresco, cilantro leaves, thinly sliced radishes
Preheat the oven to 400°F.
On a sheet pan covered in parchment paper, toss the sweet potato cubes with olive oil, cumin and ½ teaspoon each salt and pepper. Roast 20–22 minutes, stirring once, or until toasted and soft all the way through.
Meanwhile, prepare rice or quinoa according to package directions and cook the beans in a medium saucepan over medium-low heat until heated through. Let guests build their own bowls with grains, beans, sweet potato cubes and garnishes of their choice.