Black Bean Sweet Potato Bowls

Ingredients

• 1 Cup long grain white rice - 1 cup
• 2.25 Cup water - 2 1/4 cups, divided, Divided: 2 cups for cooking rice and 1/4 cup for cooking sweet potatoes.
• 2 Count sweet potatoes - 2 medium (about 1 pound), Peeled and diced into 1/2-inch pieces; about 1 pound total.
• 1 Tablespoon olive oil - 1 tablespoon
• 1 Can canned black beans - 1 can (15 ounces), rinsed and drained
• 1 Cup frozen corn - 1 cup
• 1 Cup frozen peas - 1 cup
• 1 Teaspoon garlic powder - 1 teaspoon
• 0.5 Teaspoon ground cumin - 1/2 teaspoon
• 0.75 Teaspoon salt - 3/4 teaspoon, Divided: 1/4 teaspoon for the rice and 1/2 teaspoon for the skillet mixture.
• 1 Tablespoon lime juice - 1 tablespoon

Instructions

1. Prep sweet potatoes and beans

   1. Peel and dice *the sweet potatoes* into *1/2-inch pieces*; open, rinse, and drain *the black beans*.

2. Cook the rice

   2. In the saucepan, combine *rice*, *2 cups water*, and *1/4 teaspoon salt*. Bring to a boil, cover, reduce heat to low, and cook for *18 minutes* until *the water is absorbed*.

3. Start the sweet potatoes

   3. While the rice cooks, heat *olive oil* in the skillet over medium heat. Add *sweet potatoes* and *1/4 cup water*, cover, and cook for *8 minutes*, stirring once.

4. Cook the beans and vegetables

   4. Add *black beans*, *frozen corn*, *frozen peas*, garlic powder, cumin, and the remaining *1/2 teaspoon salt*. Cover and cook for *6 to 8 minutes* until the sweet potatoes are *fork-tender* and the vegetables are hot.

5. Finish and serve

   5. Fluff *the rice* with a spoon. Stir *lime juice* into the skillet mixture, then spoon rice into bowls and top with the *black bean sweet potato mixture*.