NOV. 12, ‘25 // INGREDIENTS Bowl • 1 cup cooked black beans • 1 cup cooked rice (white or brown) • 1 medium sweet potato, peeled + diced • 1/2 avocado, diced • Olive oil • Salt + pepper Dressing • 2 tbsp balsamic vinegar • 1–2 tbsp avocado oil • 1 tsp Dijon mustard • 1–2 tsp honey • Pinch salt + pepper • 1/4 tsp dried basil • 1 tsp finely chopped sundried tomato • Splash of ponzu (optional, adds brightness) DIRECTIONS 1. Preheat the oven to 425°F. Toss sweet potato cubes in olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes, flipping halfway, until golden and soft. 2. Add black beans to a small pan with a pinch of salt and pepper. Warm gently on low heat. (You can also add a tiny splash of water so they don’t dry out.) 3. Prepare rice according to package directions, or warm leftover rice until soft and steamy. 4. Whisk together balsamic, avocado oil, Dijon, honey, salt, pepper, dried basil, sundried tomato, and ponzu (if using). Add rice to your bowl. Top with black beans, roasted sweet potatoes, and diced avocado. Drizzle with dressing and finish with a pinch of flaky salt if you have it. Black Bean Rice Bowl with Balsamic Dressing 176
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