Krunchi Kitchen

Cajun Sweet Potato Rice Bowl

Buddha Bowls

Gluten Free – Vegan

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I love rice bowls because you can’t really go wrong. You can look in your fridge and see what’s leftover and just throw it all together. This recipe is super easy and you can modify the toppings to your liking.

INGREDIENTS

  • 4 sweet potatoes
  • 2 TBS cajun seasoning
  • 2 TBS + 1 tsp olive oil
  • 1 14 oz can black beans 
  • 2 TBS taco seasoning
  • 1 TBS garlic, minced
  • 1 1/2 cups rice, uncooked
  • salt & pepper to taste
  • 1 cup onion, chopped
  • 1 bell pepper, chopped
  • 1 avocado, cubed

Tahini Sauce

  • 1/3 cup tahini
  • 1 TBS garlic powder
  • 1 lemon, juiced
  • 1/4 – 1/2 cup or more thin

INSTRUCTIONS

  1. Cook the rice according the directions.
  2. On a baking sheet prepared with silicone mat/parchment paper, mix the sweet potato cubes with 2 TBS olive oil, cajun seasoning. Season with salt and pepper. Bake for around 40 minutes, flipping halfway at 400°F.
  3. In a small skillet, heat remaining oil, minced garlic, add onions and bell pepper. Finally, add drained canned black beans, set aside, and keep warm.
  4. Mix all the ingredients for the tahini sauce in a food processor and set aside.
  5. Assemble the bowl. Start with rice, followed by sweet potatoes, beans, avocado cubes, and top with tahini sauce.