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CAJUN SWEET POTATO RICE BOWL


CAJUN SWEET POTATO RICE BOWL

This Cajun Rice Sweet Potato Bowl is naturally vegan, gluten free and very easy to make. It is full of fantastic aromas and delicious every time with additions to your taste.

INGREDIENTS

2 sweet potatoes
2 seasonings Cajun Tbs
2 tablespoons of olive oil
1 batch of black beans from my Mexican rice with fiesta cauliflower
1 1/2 cups raw rice
salt, pepper to taste

Additional additions:

1 cup chopped onion
2 chopped bell peppers
1 avocado, diced
Serving tahini sauce: 1/3 cup tahini, 1 tablespoon of garlic powder, 1 lemon juice, 1/8 cup or more of water for dilution.

INSTRUCTIONS

  1. Cook the rice as directed.
  2. On a baking sheet cooked on parchment paper, mix the cubes of sweet potato with olive oil and season the kajun. Season with salt and pepper. Bake for about 20 minutes at 415 ° F.
  3. Cooking black beans from a Mexican fiesta with cauliflower rice. Heat oil, chopped garlic in a small pan, add onion and sweet pepper if desired. Finally, add dried canned black beans, set aside and keep warm.
  4. Gather a bowl. Start with rice, then sweet potatoes, beans and, if desired, avocado cubes, as well as a good amount of tahini and hot sauce or barbecue.



This article is adapted from this site.

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