Black beans (cooked): 150g (3/4 cup), Sweet potato: 150g (1 medium, diced and roasted), Brown rice (cooked): 100g (1/2 cup), Avocado: 50g (1/3 medium, diced), Corn kernels: 50g (1/3 cup), Cherry tomatoes: 50g (1/4 cup, halved), Red onion: 30g (1/4 small, diced), Cilantro: 10g (2 tbsp, chopped), Lime juice: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Cumin: 2g (1/2 tsp), Chili powder: 2g (1/2 tsp), Garlic powder: 1g (1/4 tsp), Salt: to taste, Black pepper: to taste
1. Preheat oven to 400°F (200°C). 2. Toss 150g diced sweet potato with 5ml olive oil, 1g garlic powder, salt, and pepper. Roast for 20-25 minutes until tender. 3. In a small bowl, mix 150g black beans with 2g cumin and 2g chili powder. 4. In another small bowl, whisk together 5ml olive oil, 10ml lime juice, salt, and pepper to make the dressing. 5. In a bowl, layer 100g cooked brown rice, seasoned black beans, roasted sweet potato, 50g corn kernels, 50g diced avocado, 50g halved cherry tomatoes, and 30g diced red onion. 6. Drizzle with the dressing and garnish with 10g chopped cilantro.
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