A good grain bowl is less about collecting toppings than giving each ingredient a job. Here, sweet potatoes bring warmth, black beans make the meal more substantial, and a quick lime cabbage slaw cuts through the soft textures.
Roast for browned edges
Heat the oven to 425°F. Cut two medium sweet potatoes into bite-size cubes, toss them with a tablespoon of olive oil, salt, and pepper, and spread them out on a sheet pan so they have room to brown.
Roast for 25 to 30 minutes, turning once, until the cubes are tender inside and browned at the corners. Crowding the pan can make them steam, so use two pans if the pieces are piled on top of one another.
Add something bright and crisp
While the potatoes roast, thinly slice about two cups of red or green cabbage and toss it with the juice of one lime and a pinch of salt. Let it sit for 10 minutes; the cabbage softens slightly but keeps a fresh crunch.
Put the bowl together
Divide cooked rice between bowls, then add the roasted sweet potatoes, a drained can of black beans warmed with a splash of water, and the lime cabbage. Finish with chopped cilantro or a little sliced avocado if you have it.
For an easier dinner tomorrow, roast extra sweet potatoes and keep the rice and beans separate in the refrigerator. Assemble only what you need, so the cabbage stays crisp and each part keeps its own texture.