- 2 cups diced sweet potatoes
- 1 red bell pepper, diced
- 1 cup rice
- 1/2 cup olive oil
- Kosher salt and pepper to taste
- ½ cup fresh lime, juiced
- 1 teaspoon cumin
- 8 ounces cooked shredded chicken
- 2 cups frozen corn, thawed
- 1 can black beans
- ½ cup cilantro
Preheat oven to 400 degrees. Place the sweet potatoes and bell pepper on a baking sheet. Drizzle with olive oil, salt and pepper. Roast until softened and slightly browned, around 20 minutes.
Place rice in a small pot. Add 2 cups of water and a pinch of salt. Cover and simmer until the water is absorbed and the rice is cooked, about 20 minutes.
In a small bowl mix the lime juice, grapeseed oil and cumin together.
In a large bowl, combine the rice, sweet potatoes, bell pepper, chicken, corn and black beans. Pour the cumin mixture and cilantro and mix gently until well combined.
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