Rainbow Bliss Buddha Bowl

• 2 tablespoons coconut oil
• 2 sweet potatoes, peeled and cubed
• 1 tablespoon paprika
• 1 pinch cayenne pepper
• 2 red peppers, sliced
• 1/2 small red cabbage, thinly sliced
• 2 limes, juiced
• 2 cups brown rice
• 1 (400 g) can black beans, washed and strained
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon dried chili
• 1 cup cherry tomatoes, chopped in half
• 1/2 cup fresh coriander, chopped
• 2 avocados, sliced

1. Preheat oven to 180 degrees celsius or 356 fahrenheit.
2. Put sweet potato on roasting tray and drizzle with coconut oil, paprika and cayenne pepper. Cook for 30 minutes or until tender.
3. Add peppers and red cabbage to a pan and fry in coconut oil for five minutes. Once cooked squeeze lime juice over them.
4. Cook brown rice as per instructions on the package. Strain and set aside.
5. Add black beans to a pan with water, cumin, coriander and chilli and cook for approx 8 minutes or until beans are piping hot.
6. Add rice to the bowl, top with sweet potato, peppers, cabbage and black beans. Add chopped tomato, avocado and coriander to the top. Squeeze lime juice over your buddha bowl.

coconut oil, sweet potatoes, paprika, cayenne pepper, red peppers, red cabbage, brown rice, black beans, ground cumin, ground coriander, dried chili, cherry tomatoes, fresh coriander, avocados

Taken from www.food.com/recipe/rainbow-bliss-buddha-bowl-526318 (may not work)