Black Bean and Sweet Potato Bowl

I often make and eat a lot of complicated food (croissants, fancy breads, homemade everything), but these last few months have been busy, and Adam was out of town a lot during the last part of 2016, so my standby has been lots and lots of black beans, rice and sweet potatoes.  Fox will eat them, and I seriously get excited every time I make this.  

I have done a few variations before, but this is my recent favorite, and we have had it literally every week since November.  It is delicious, great for using up leftover rice or black beans, and perfect for throwing in whatever you might have on hand.  

Black Bean and Sweet Potato Bowl

Serves 4

3 cups spinach, thinly sliced

3 cups of cooked rice

1 can of black beans, rinsed (or make your own following this tutorial) and heated

2 medium sweet potatoes, cubed into 1/4 inch chunks

1 tsp cumin seeds

1 Tbs olive oil

1/2 tsp sea salt

1/8 tsp pepper

1 ripe avocado

1/4 cup feta

1/4 cup toasted pepitas

1 cup ranch dressing (use homemade, it is WAY better)

Preheat your oven to 400°F. 

On a large baking sheet, lined with a silicone mat, spread out the sweet potato pieces. Drizzle with olive oil, and sprinkle with sea salt, pepper and cumin.  Toss with your hands until the sweet potato is coated.  Bake in the oven for about 25-30 minutes, tossing the sweet potatoes every 8-10 minutes, for even cooking.  When they are soft and slightly browned, remove them from the oven, and place them in a bowl with the spinach, rice, black beans and avocado.  Top with pepitas, feta and ranch.  Enjoy!