- 1 cup uncooked brown rice
- 1 teaspoon salt
- Zest of one lime
- 1 large sweet potato, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon ground paprika
- 1 (15-ounce) can pinto beans
- 1/2 teaspoon cumin
- 1 avocado, pitted and cubed
- 1 cup cheese, crumbled Queso Fresco
- 1 lime, cut in half
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 400° F. Line a baking sheet with tin foil.
In a medium saucepan, combine the rice with 2 cups of water, salt, and the lime zest. Bring to a boil, then turn the heat to low and cover and simmer until tender, 20 to 25 minutes, stirring occasionally.
Spread the sweet potatoes on the baking sheet evenly. Drizzle with the olive oil, then sprinkle with the paprika and a pinch of salt and pepper. Using your hands, toss to combine and make sure all the sweet potatoes are coated. Roast until tender, about 20 minutes.
In a small saucepan over medium heat, add the beans (with their liquid), the cumin and a pinch of salt. Cook, stirring occasionally, until warmed through.
Divide the rice, sweet potatoes and beans among four bowls. Top each bowl with avocado and Queso Fresco, and a squeeze of fresh lime juice.