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1. Heat the oven to 425F. Peel and cube the sweet potatoes, then spread them on a sheet pan with the red bell pepper.
2 piece sweet potatoes,
2 piece red bell pepper
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2. Toss with olive oil, chili powder, ground cumin, smoked paprika, and kosher salt. Roast until the sweet potatoes are tender and browned and the red bell pepper is softened and charred in spots, 25 to 30 minutes, stirring once halfway through.
3 tbsp olive oil,
2 tsp chili powder,
1.5 tsp ground cumin,
1 tsp smoked paprika,
1.5 tsp kosher salt
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3. Rinse the long-grain white rice if desired. Combine it with water and a pinch of kosher salt in a saucepan, bring to a boil, cover, reduce to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
1.5 tsp kosher salt,
1.5 cup long-grain white rice,
2.2 cup water
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4. Fluff the long-grain white rice and fold in chopped cilantro and the juice of 1 lime.
1.5 cup long-grain white rice,
1 piece lime,
1 cup cilantro
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5. Drain and rinse the black beans. If serving warm, heat the black beans and corn together in a saucepan for 3 to 5 minutes, just until warmed through.
2 can black beans,
2 cup corn
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6. Stir the Greek yogurt with the juice of 2 limes, garlic powder, and a pinch of kosher salt until smooth and tangy.
1.5 tsp kosher salt,
2 piece lime,
1 cup Greek yogurt,
0.5 tsp garlic powder
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7. Divide the cilantro rice, roasted sweet potatoes, red bell pepper, black beans, and corn among meal-prep containers. Spoon the lime crema into separate small containers or add just before serving. Cool before sealing and refrigerate for up to 4 days.
2 piece sweet potatoes,
2 can black beans,
2 piece red bell pepper,
2 cup corn,
1.5 cup long-grain white rice,
1 cup Greek yogurt
By james