sweet potato poblano black bean grain bowls with yogurt lime sauce - TK

Ingredients

• 2 cups precooked brown rice (or your preference of rice or whole grain). Pre-packaged ready to serve rice is great here. *See cook's note
• 1 large sweet potato, peeled & cut into 1/2 inch dice
• 1 poblano pepper, seeds and membrane removed and cut into 1/2 inch dice
• 1/2 red onion, diced
• 1 red Fresno or jalapeño chili, seeds and membrane removed, diced (optional)
• 1 teaspoon salt
• 1 teaspoon cumin
• 2 cloves garlic, minced
• 1 15 ounce can black beans, rinsed and drained
• 8 ounces green chili enchilada sauce (salsa verde) such as Frontera
• 1 tablespoon olive oil
• 1/2 cup plain greek yogurt (I used Kite Hill dairy free almond milk yogurt)
• Zest and juice of 1/2 lime (use the entire lime if it doesn't yield much juice)
• Small pinch of course sea salt
• 1 handful chopped cilantro (optional)
• 1 cup red/purple cabbage, cut into thin slaw like strips