Preheat oven to 425F.
Start by roasting the potatoes. Place the cubed sweet potato on a large sheet tray and liberally drizzle with coconut oil, about 2-3 tbsp. then sprinkle with a good amount of salt and 2 tsp. coriander. Toss and spread out into a flat, even layer. Bake for 15 minutes, toss then bake for another 10 or until golden and tender.
While the potatoes roast, cook the rice. Place the rinsed rice, 4 cups water, bay leaf and 1 tsp. salt in a medium saucepot, stir. Bring up to a boil on medium high, cover, reduce the heat to low and simmer for 10 minutes. Remove the lid, turn the heat to medium and cook for 5 minutes or until all of the liquid has absorbed. Let sit uncovered for 5 minutes more.
Spoon the cooked rice into a large bowl then add in the zest and juice from both limes, minced jalapeño, minced cilantro and black beans. Toss together then taste for seasoning, adding more salt if needed.
To serve scoop some of the rice and bean mixture into a shallow bowl then top with some of the roasted sweet potatoes, sliced avocado, cilantro sprigs, sliced jalapeño and a lime wedge.
Recipe Courtesy of Megan Mitchell
As Seen on Food Network Kitchen
Rice and bean mixture will keep for 3-4 days in the fridge
Roasted sweet potatoes will keep for 4-5 days in the fridge
©2020 Megan Mitchell