Rainbow Bliss Buddha Bowl

• 2 whole Sweet Potatoes, Peeled And Cubed
• 2 Tablespoons Coconut Oil
• 1 Tablespoon Paprika
• 1 pinch Cayenne Pepper
• 2 whole Red Peppers, Sliced
• 1/2 whole Red Cabbage, Thinly Sliced
• 2 whole Limes, Juiced
• 2 cups Brown Rice
• 1 can (400g Size) Black Beans, Washed And Strained
• 1/2 cups Water
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Ground Coriander
• 1 teaspoon Dried Chili
• 1 cup Cherry Tomatoes, Chopped In Half
• 2 whole Avocados, Sliced
• 1/2 cups Fresh Coriander, Chopped

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

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

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/rainbow-bliss-buddha-bowl/ (may not work)