Cuban Bowl

By devogirl

Happy Herbivore

Ingredients

• 2 sweet potatoes,, diced
• 2 tsp cumin
• 2 tomatoes, diced
• 1/2 cup cilantro, optional
• 1 onion, diced
• 2 tsp fresh lime juice
• 2 bananas, sliced
• 2 x 15oz black beans, drained and rinsed
• 2 cups brown rice, cooked

Preparation

Step 1

1. Preheat oven to 450*F. Toss potatoes with ground cumin and salt to taste. Line a baking sheet with parchment paper, then arrange potatoes on baking sheet in a single layer. Bake 20-30 mins, or until soft, turning every 10 mins to prevent burning

2. Meanwhile, combine the tomatoes, cilantro, and onion with lime juice in a medium bowl and set in fridge.

3. Line a large skillet with a thin layer of water Over med-high heat, saute banana slices until golden, about 1-2 mins per side. Remove from heat and let cool. Once sweet potatoes have finished cooking, combine all ingredients in a bowl and serve over brown rice.