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Ingredients
2 cups
GOYA® Jasmine Rice
3 lbs.
sweet potatoes, cut into 1/2-inch pieces
1 cup
1/2-inch-sliced red onions
1 cup
1/2-inch-sliced red bell pepper
1 cup
1/2-inch-sliced green bell pepper
3 tbsp.
GOYA® Extra Virgin Olive Oil, divided
2 tbsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste
2 tsp.
chili powder
2 tbsp.
GOYA® Lime Juice, or fresh lime juice, divided
1 can (15.5 oz.)
GOYA® Black Beans, drained and rinsed
1 can (15.5 oz.)
GOYA® Golden Corn, drained
1 cup
plant-based sour cream, or regular sour cream (optional)
1 tbsp.
GOYA® Chipotle Peppers in Adobo Sauce, minced
2
Avocados, halved, pitted, peeled and diced
¼ cup
fresh cilantro leaves, for garnish
2
limes, cut into wedges, for serving
Directions
Step 1
Cook rice according to package directions. Keep warm over low heat.
Step 2
Preheat oven to 400°F. Toss together sweet potatoes, onions, bell peppers, 1 tbsp. olive oil, 1 tbsp. Adobo and chili powder on a rimmed baking sheet. Bake, flipping vegetables halfway through, until tender and golden-brown, about 30-35 minutes.
Step 3
Meanwhile, in a large bowl, whisk remaining olive oil and lime juice together until combined. Add beans and corn and toss to coat. Season with Adobo, to taste. Marinate bean mixture at room temperature for at least 20 minutes.
Step 4
In a small bowl, whisk together sour cream, chipotle and remaining lime juice until combined. Season with Adobo, to taste.
Step 5
Divide rice among serving bowls. Top with vegetable mixture, black bean mixture and avocado. Drizzle with sour cream mixture and garnish with cilantro. Serve with lime wedges and enjoy.
Meal Prep Tip: When meal prepping, store food in an airtight container to keep your meal fresh. Meals can typically be stored in the refrigerator for up to 4 to 5 days. Label the container with the date for easy tracking!
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