Cajun Sweet Potato Rice Bowl
This Cajun Sweet Potato Rice Bowl is obviously gluten-free, vegan and super simple to create. It is filled with flavors and delicious each time together with add ons for your liking. I really like them since they're fantastic for meal-prep.
- 2 tbsp cajun-seasoning
- 2 sweet-potatoes
- 1 ½ cups rice, uncooked
- 1 batch black-beans from Mexican-Fiesta Cauliflower-Rice
- 2 tbsp olive-oil
- salt and pepper, to taste
Optional Add ons
- 2 bell-peppers chopped
- 1 avocado, cubed
- 1 cup onions, chopped
- tahini-sauce for serving: ⅓ cup tahini, 1 tbsp garlic-powder, 1 lemon-juiced, ⅛ cup or more water to thin.
Cook rice according the instructions.
On a baking-sheet ready with parchment-paper, then combine the sweet-potato cubes with olive-oil, cajun-seasoning. Season with pepper and salt. Bake about 20minutes in 415°F.
Preparing the black-beans in the Mexican-Fiesta Cauliflower-Rice. In a small-skillet, warm oil, minced garlic, add optional onions and bell-pepper. Then add drained canned black-beans, put aside and keep warm.
Assemble the bowl. Begin with rice, followed by sweet-potatoes, beans and optional avocado-cubes and also a fantastic number of tahini and spicy or BBQ sauce.