Roast Sweet Potato, Black Bean, Lime Rice Bowls

Preheat oven to 400 degrees F.

Drizzle cubed potatoes with 1 teaspoon olive oil and toss to coat.

Onto a baking sheet, arrange potatoes in an even layer. Roast 10-15 minutes, or until easily pierced with a fork.

To a medium saucepan over medium high heat, add olive oil. When oil is hot, add rice and garlic. Cook 1-2 minutes, stirring frequently, until garlic is softened and fragrant.

Add vegan chicken broth, lime juice, and sea salt. Reduce heat to low; cover and simmer 20 minutes, until rice is tender and liquid is absorbed.

Stir in lime zest. Set aside.

Into a large, deep skillet over medium heat, add remaining 1 tablespoon olive oil. When oil is hot, add roasted potatoes, black beans, and taco seasoning. Mix together to evenly distribute seasoning.

Cook, stirring frequently, 5 minutes, or until heated through.

Add cooked rice and stir to blend ingredients. Continue cooking another 1-2 minutes to heat rice, if needed. Serve hot.