Roasted sweet potatoes, fresh mango, black beans and brown rice with a creamy avocado dressing for a tropical, packable lunch.
Heat oven to 400F.
Prepare brown rice according to package instructions. My favorite brown rice is Lundberg Short Grain Brown Rice - which takes 45 minutes to cook - and I use a small dutch oven to cook brown rice because they have nice, tight fitting lids.
Add salt to the cooked rice, to taste. Once your rice is simmering, move onto the potatoes.
Chop sweet potatoes into 2" cubes. Toss with 2 Tbs olive oil and 1 tsp Kosher salt. Roast for 30 min @ 400F.
While the potatoes are roasting prep all the other components.
Peel and chop mango. Season mango with 1 tsp chili powder and zest of 1 lime. Set aside.
Drain and rinse black beans. Add zest of 1 lime to the beans. Set aside.
Prepare the the Avocado- Lime Dressing below.
Combine avocado, lime juice, mayo, salt and pepper in a small Cuisinart. Blend until smooth adding water 1 Tbs at a time until desired consistency. Mix in any fresh or dried herbs. I used chives and saved some to top the finished dish. Season with more salt and pepper. Set aside.
Divide each component into 4 containers for meal prep - I add the avocado dressing to the top and mix when ready to eat.
Or divide between 4 bowls and top with avocado dressing. Mix everything together and enjoy immediately!
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