Cuban Bowl

• 2 sweet potatoes, cut into 1/2-inch cubes
• 2 tablespoons coconut oil (such as British Class(R)), melted
• 1 tablespoon salt, divided
• 1 tablespoon ground cumin (such as British Class(R)), divided
• 1 medium tomato, diced
• 1 medium red onion, diced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 2 cups cooked black beans
• 2 cups cooked brown rice
• 2 avocados, halved and sliced
• 2 cups plantain chips (such as Cool Runnings(R))

1. Preheat the oven to 400 degrees F (200 degrees C). Line a medium-sized baking sheet with parchment paper.
2. Toss sweet potatoes, coconut oil, 2 teaspoons salt, and 2 teaspoons cumin in a bowl. Transfer to the prepared baking sheet.
3. Bake in the preheated oven until soft, about 25 minutes.
4. Mix tomato, onion, cilantro, olive oil, lime juice, 1 teaspoon salt, and 1 teaspoon cumin together in a bowl. Set tomato salad aside.
5. Place 1/2 cup black beans and 1/2 cup brown rice in the bottom of each of 4 bowls. Top with 1/4 cup tomato salad, 1/4 of the roasted sweet potatoes, 1/2 a sliced avocado, and 1/2 cup plantain chips.

sweet potatoes, coconut oil, salt, ground cumin, tomato, red onion, fresh cilantro, olive oil, lime juice, black beans, brown rice, avocados, plantain chips

Taken from www.allrecipes.com/recipe/268660/cuban-bowl/ (may not work)