Preheat oven to 375°F.
Combine sweet potato, onion, garlic, and tomatoes in a roasting pan. Drizzle oil over them and sprinkle with chili seasoning, spice blend, and salt. Toss to coat.
Roast for 30 minutes, or until potatoes are tender and lightly browned. Remove from oven and add beans, grapes, and cilantro to pan. Sprinkle lime juice over and toss well.
Divide rice among four bowls and top with potato mixture. Garnish each bowl with avocado slices if desired. Drizzle 2 tablespoons dipping sauce (if using) over each bowl.
You’ve Got Options
Although this is a bowl recipe, you can wrap it up to go: combine rice and sweet potato mixture together, spoon about ½ cup into the center of a 10-inch tortilla, top with avocado slices, and wrap as you would a burrito.
If you wish to cook dried white beans, use 2 cups cooked beans to replace the canned beans.
If you have it, toss in ¼ cup chopped fresh savory or oregano (or 2 tablespoons dried).
Makes 4 Servings
1 medium sweet potato, peeled and cut into 1-inch cubes
1 medium onion, cut into wedges
2 cloves garlic
2 large or 4 small tomatoes, cored and halved
3 tablespoons extra-virgin avocado oil
½ to 1 tablespoon chili seasoning
1 teaspoon store-bought curry spice blend
½ teaspoon sea salt
1 (15-ounce) can white beans, drained and rinsed (see options)
2 cups halved red seedless grapes
¼ cup chopped fresh cilantro or parsley
1 tablespoon freshly squeezed lime juice
2 cups cooked rice for serving
½ ripe avocado, sliced
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.