A colorful, vegetarian version of the burrito bowl loaded with roasted sweet potatoes and peppers. High in fiber and flavor, this meal prep keeps perfectly for a week of healthy lunches.
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12 items
Preheat oven to 200°C (400°F). Toss sweet potato cubes and bell pepper strips with 2 tbsp olive oil, cumin, smoked paprika, salt, and black pepper on a large baking sheet.
the vegetables for 20-25 minutes, tossing halfway through, until tender and slightly charred at the edges.
Rinse the long grain rice while veggies . Combine rice, water, and a pinch of salt in a pot. Bring to a boil, cover, heat to low, and for 15 minutes. Let steam covered.
Heat the remaining 1 tbsp olive oil in a pan. Add the rinsed black beans and cook for 2-3 minutes until warmed through and seasoned with a pinch of salt.
Fluff the rice with a fork and stir in the lime juice, lime , and chopped fresh cilantro.
Divide rice into 4 containers. Top with veggies and warmed black beans.
