CAJUN SWEET POTATO RICE BOWL
This Cajun Sweet Potato Rice Bowl is of course vegan, gluten free and super easy to form . It’s filled with fantastic flavors and delicious whenever with add ons to your own liking.
For more tasty bowl recipes, be happy to browse around. I really like them because they're great for meal prep, work lunches, make ahead, or quick weeknight dinners.
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| CAJUN SWEET POTATO RICE BOWL |
Be even more excited and prepared for this Cajun Sweet Potato Rice Bowl which is:
Flexible, easy because it gets, flavorful and attractive within the best way, hearty, filling, healthy, perfectly seasoned from the highest to rock bottom .
Addictive, feeding your eyes – check out the sweetness . It’s bowl food all around and seriously for everybody who gets into good and just mouthwatering food.
INGREDIENTS :
- 2 sweet potatoes
- 1 batch black beans from my Mexican Fiesta Cauliflower Rice
- 1 1/2 cups rice, uncooked
- 2 Tbs Cajun seasoning
- 2 Tbs olive oil
- salt, pepper to taste
Optional add ons:
- 2 bell peppers chopped
- 1 avocado, cubed
- 1 cup onions, chopped
- Tahini Sauce for serving: 1/3 cup tahini, 1 tbs garlic powder, 1 lemon juiced, 1/8 cup or more water to thin.
INSTRUCTIONS :
- Cook the rice according the directions.
- On a baking sheet prepared with parchment paper, mix the sweet potato cubes with olive oil, cajun seasoning. Season with salt and pepper. Bake for around 20 minutes at 415°F.
- Preparing the black beans from the Mexican Fiesta Cauliflower Rice. In a small skillet, heat oil, minced garlic, add optional onions and bell pepper. Finally, add drained canned black beans, set aside, and keep warm.
- Assemble the bowl. Start with rice, followed by sweet potatoes, beans, and optional avocado cubes, and a good amount of tahini and hot or BBQ sauce.
