Cuban Bowl - cooking recipe

Ingredients

2 sweet potatoes, cut into 1/2-inch cubes
2 tablespoons coconut oil (such as British Class(R)), melted
1 tablespoon salt, divided
1 tablespoon ground cumin (such as British Class(R)), divided
1 medium tomato, diced
1 medium red onion, diced
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon lime juice
2 cups cooked black beans
2 cups cooked brown rice
2 avocados, halved and sliced
2 cups plantain chips (such as Cool Runnings(R))

Preparation

Preheat the oven to 400 degrees F (200 degrees C). Line a medium-sized baking sheet with parchment paper.
Toss sweet potatoes, coconut oil, 2 teaspoons salt, and 2 teaspoons cumin in a bowl. Transfer to the prepared baking sheet.
Bake in the preheated oven until soft, about 25 minutes.
Mix tomato, onion, cilantro, olive oil, lime juice, 1 teaspoon salt, and 1 teaspoon cumin together in a bowl. Set tomato salad aside.
Place 1/2 cup black beans and 1/2 cup brown rice in the bottom of each of 4 bowls. Top with 1/4 cup tomato salad, 1/4 of the roasted sweet potatoes, 1/2 a sliced avocado, and 1/2 cup plantain chips.