Roasted Yam and Black Bean Taco Bowl – Nature's Path

Ingredients

• 1 1/2 cups short grain brown rice
• 2 1/4 cups water
• Pinch of salt
• 2 medium yams (about 1 - 1 1/2 pounds)
• 2 Tbsp olive oil
• 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 bunch kale, ribs removed and finely chopped
• 2 tsp lime juice
• 2 tsp olive oil
• A couple pinches of salt
• 1 Tbsp olive oil
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin seeds or ground cumin
• 1/2 cup Que Pasa Mexicana salsa (mild or medium)
• 1 14 oz can black beans, drained and rinsed
• 1/4 tsp salt
• 1 recipe of the Creamy Tahini Dip
• 1 avocado, diced
• 4 -5 radishes, thinly sliced
• 2 green onions, sliced
• Microgreens, sprouts or cilantro
• Lime wedges
• Several handfuls of Que Pasa Thin and Crispy corn tortilla chips