Smoky Black Beans & Sweet Potato with Brown Rice

Rinse 1.5 cups brown rice and add to rice cooker with 3 cups water. Cook according to rice cooker instructions until fluffy and tender.

Preheat oven to 425°F (220°C). Cube 2 medium sweet potatoes into 1-inch pieces.

Toss sweet potato cubes with 2 tbsp olive oil, 1 tsp salt, and ½ tsp paprika. Spread in single layer on baking sheet.

Roast for 25-30 minutes, flipping halfway through, until caramelized and fork-tender.

Dice 1 medium yellow onion. Mince 4 cloves garlic.

Heat 1 tbsp olive oil in large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes.

Add minced garlic, 1 tsp paprika, and 1 tsp cumin. Stir for 30 seconds until fragrant.

Add 2 cans drained and rinsed black beans, 2 tbsp soy sauce, ½ tsp salt, and ¼ tsp black pepper. Stir to combine.

Cook for 8-10 minutes, stirring occasionally, until beans are heated through and slightly caramelized. Remove from heat.

Portion ¾ cup cooked brown rice into each of 4 meal prep containers.

Top each rice portion with roasted sweet potato and smoky black beans.

Let cool completely before sealing and refrigerating. Reheats well in microwave for 2-3 minutes.