One of my favourite food categories is: things you can put avocado on. I was at my parents house two weeks ago for Canadian Thanksgiving, and I came across a perfectly ripe avocado on Saturday morning. My dad tried to keep suggesting breakfast options – I could have oatmeal or cereal or he’d make me pancakes. I had to tell him that when avocado is a choice, I don’t need any other options. Avocado on toast is God’s gift to man (or me, at least).
SO, today I give you one of my favourite ways to eat avo – in a Mexican themed bowl with rice and black beans! If you have ever followed a vegetarian or vegan diet, I am really confident you know your way around a bowl of rice and beans. This combo is so classic, and for good reason. Combined, rice and beans make a full protein (that is, they provide all the amino acids your body can’t synthesize). I don’t actually know which those are – I had to memorize a list of 20 amino acids once, but they have long been forgotten. Anyways, I am happy to eat this timeless combo for the tasty benefits instead of the health benefits, so it doesn’t really matter to me which amino acids are which. Just feel good knowing you’re getting them ALL.
To make this an easy meal, I use canned black beans, and cook a massive pot of brown rice at the beginning of the week/over the weekend. The sweet potato can also be roasted at any time and kept in the fridge until you’re ready for it (or just omitted!).
- 1/2 cup cooked brown rice (1/4 cup dry)
- 1/2 cup black beans
- Sweet potato cubes, roasted (directions below)
- 1/2 avocado
- Squeeze of lime juice
- 1/4 teaspoon cumin
Pre-heat oven to 400 degrees.
Bring 1 part rice to 2 parts water to a boil, reduce to low heat and let simmer for 25-30 minutes (until all water is absorbed, follow package directions if they differ from mine).
Cut sweet potato into bite-sized cubes, and place on baking tray lined with parchment paper. Roast in oven for 20 minutes, or until they can be easily stabbed with a fork and feel soft. If you don’t have parchment paper, toss in a tablespoon of oil.
Combine beans and rice, dress with a squeeze of lime and the cumin, and toss. Top with sweet potato, diced avocado, and scoop of your favourite salsa.
One of my favourite things about this recipe is that it tastes equally good hot or room temperature. If everything finishes cooking at different times, don’t worry about trying to keep things hot! It’ll be delicious either way.