Mexican Rice Bowl with Sweet Potatoes and Avocado

Preheat the oven to 220 °C. Line a baking sheet with baking paper.

Wash the sweet potatoes and cut them into approx. 2 cm cubes. Place the cubes on the baking sheet, drizzle with 1 tbsp oil, season with a pinch of salt and pepper, and mix well. Bake in the preheated oven at 210–220 °C for 25–30 minutes.

Meanwhile, rinse the jasmine rice, place it in a pot, add 300 ml water, and bring to a boil. Once the water boils, reduce the heat, put on the lid, and let the rice simmer for 12–15 minutes. Then remove from the heat and let it rest for another 10 minutes with the lid closed.