Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- Toss the diced sweet potatoes on the baking sheet with 2 tablespoons of olive oil, taco seasoning, and salt until evenly coated. You want them well-covered so they caramelize nicely.
- Roast for 20-25 minutes, stirring halfway through, until the potatoes are tender and browned on the edges.
- Push the potatoes to one side of the pan, add the black beans to the empty space, and season them with the remaining teaspoon of oil and taco seasoning. This warms the beans while infusing them with spice.
- Return the pan to the oven for 5 minutes until the beans are heated through and slightly crisp on the outside.
- Cook the white rice in a saucepan according to package instructions while the vegetables roast. The grains should be fluffy and distinct.
- Assemble the bowls by layering rice, arugula, roasted sweet potatoes, and black beans. Creating a base ensures every bite has variety.
- Top with probiotic slaw, avocado slices, and a generous drizzle of cilantro jalapeno dressing before serving.
Nutrition
Notes
If you are short on time, use precooked rice or quinoa to speed up the process; the textures blend beautifully with the soft roasted potatoes. Store the dressing separately to keep the greens crisp for leftovers.