Sweet Potato Basmati Rice Bowl
This rice bowl is a great source of iron and fiber thanks to the sweet potatoes.
Substitute the basmati rice with brown rice for added fiber.
In a medium sauce pan bring the basmati rice to boil with twice the amount of salted water and cook covered, over low heat, for 15 minutes. Take it off the heat, loosen it up with a fork and let it evaporate openly.
While the rice is cooking, clean, peel, wash and dice the sweet potatoes. Peel and finely chop the onions and garlic. Heat oil in a pan. Add sweet potatoes, onions, and garlic and saute them over medium heat for 5 minutes, stirring occasionally.
Drain and rinse the kidney beans. Add beans to the sweet potato pan and season everything with cumin, cayenne pepper, cinnamon, and chili flakes. Add 3 ounces of water, stir and cook for another 5–8 minutes over low heat.
During cooking time halve and core the avocado, and then cut into slices. Wash the blueberries and cherry tomatoes, halve the cherry tomatoes. Wash parsley, shake dry, and roughly chop.
Spread the braised sweet potatoes on plates and serve with rice, avocado, berries, tomatoes, and parsley.