Baja Grain Bowls

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Baja Grain Bowl

2 cups cooked brown rice
1 cup cooked tri color quinoa (OR another 1 cup cooked brown rice)
20 oz. sweet potatoes, peeled and cut into 1/2-inch cubes (or chicken see notes*)
1 Tbsp olive oil
1 tsp each cumin, smoked paprika, and ancho chili powder
Cayenne pepper to taste
Salt and black pepper
1 (14.5 oz) can black beans, drained
1 1/4 cups corn (raw or cooked)
1 red bell pepper, chopped or 1 cup chopped tomatoes
1 avocado, sliced
1/2 cup chopped chopped red onion

Preheat oven to 400 degress. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
Place sweet potatoes on baking sheet in a mound, drizzle over 1 Tbsp olive oil, add 1/2 tsp of each cumin, smoked paprika and ancho chili powder. Season with salt and pepper to taste, toss potatoes well to evenly coat then spread into an even layer.
Bake in preheated oven 15 minutes. Toss then return to oven and continue to roast until tender, about 10 minutes longer.
Meanwhile in a food processor make the dressing by blending together cilantro, 1/3 cup olive oil, the lime juice and zest, garlic, honey and salt and pepper to taste. Pulse until the cilantro is finely minced.
In a microwave safe bowl toss together black beans with remaining 1/2 tsp each of cumin, smoked paprika and chili powder. Season with salt and pepper. Heat in microwave until warmed through.
Toss together rice and quinoa (if using both), then divide it among four large serving bowls.
Add bell pepper or tomatoes, sweet potatoes, corn, avocados, red onion and black beans. Drizzle each serving with cilantro lime dressing.