• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    30 Mins

  • servings




  • 1 small sweet potato, cut into bite-sized pieces
  •  tbsp olive oil, divided
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp sea salt
  • 1 red bell pepper, sliced
  • ¼ red onion, sliced
  • 14 oz can black beans, drained & rinsed
  • ½ tsp chili powder, adjust to preference
  • ½ cup frozen corn
  • Lotus Foods Organic White Jasmine & Forbidden® Rice Blend Heat & Eat Pouch
  • ½ ripe avocado, sliced


  • ¼ cup runny tahini
  •  cup water, adjust to preference
  • ½ tbsp hot sauce, adjust to preference
  • ¼ tsp garlic powder
  • juice from ½ a lime
  • salt, to taste

product used in the recipe

  • 1

    Preheat oven to 400°F.

  • 2

    Add sweet potato to a medium-sized bowl and toss with ½ tbsp of olive oil, paprika, garlic powder and salt.

  • 3

    Bake on a baking tray lined with parchment paper on the middle rack for 15 mins. Pause to toss the potatoes and add the pepper and onion to the baking sheet. Drizzle the pepper and onions with ½ tbsp of olive oil and toss to coat. Roast for an additional 15 mins. When finished, the sweet potatoes should be easily pierced with a fork and the peppers and onions should be slightly charred.

  • 4

    While the potatoes are roasting, add the black beans to a small saucepan and barely cover with water. Simmer for 10 mins to soften. Drain and add ½ tbsp olive oil and the chili powder. Sauté for 1-2 mins until fragrant. Set aside and wipe out the pan.

  • 5

    Add the corn to the saucepan and barely cover with water. Bring to a simmer until the corn has defrosted and is warmed through. Drain and set aside.

  • 6

    Prepare rice per directions on package.

  • 7

    Prepare each bowl with a bed of rice topped with black beans, roasted vegetables, corn and sliced avocado.

  • 8

    Combine the tahini, water, hot sauce, garlic powder and lime to make a dressing and drizzle over the bowls. Season with salt to taste.

product used in the recipe