Sweet Potato Black Bean Rice Bowl

Why You’ll Love This Recipe

Sweet Potato Black Bean Rice Bowl is a vibrant, hearty, and nutritious dish that combines roasted sweet potatoes, protein-rich black beans, and fluffy rice with a medley of spices and toppings. It’s perfect for meal prep, quick dinners, or a wholesome lunch. The combination of flavors and textures makes every bite satisfying, while the ingredients are simple and easy to find.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweet potatoesolive oilground cuminpaprikachili powdersalt and pepperblack beans (canned or cooked)garlic clovescooked rice (white, brown, or jasmine)lime juicefresh cilantroavocadored onion (optional)corn (optional)hot sauce or salsa (optional)

directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Peel and dice sweet potatoes into bite-sized cubes. Toss with olive oil, cumin, paprika, chili powder, salt, and pepper.

Spread sweet potatoes on the baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.

While the sweet potatoes roast, rinse and drain black beans. In a skillet over medium heat, sauté minced garlic in a bit of olive oil, then add the black beans and warm through.

Prepare your rice and fluff it with a fork. Mix in lime juice and chopped cilantro.

Assemble the bowls by layering rice, roasted sweet potatoes, and black beans. Top with sliced avocado, diced red onion, corn, and a drizzle of hot sauce or salsa if desired.

Serve immediately or store for later.

Servings and timing

This recipe serves 4 people.Preparation time: 15 minutesRoasting time: 25-30 minutesAssembly time: 5 minutesTotal time: 45-50 minutes

Variations

Use quinoa instead of rice for a protein-packed alternative.

Add sautéed kale or spinach for more greens.

Top with a fried egg for extra richness.

Include feta or cotija cheese for a salty bite.

Make it spicy with jalapeños or chipotle sauce.

storage/reheating

Store components separately in airtight containers in the refrigerator for up to 4 days.Reheat rice, beans, and sweet potatoes in the microwave or skillet before assembling bowls.Avocados are best added fresh to maintain texture and color.

FAQs

Can I make this dish ahead of time?

Yes, it’s excellent for meal prep. Store the ingredients separately and combine when ready to eat.

Can I use canned sweet potatoes?

Fresh sweet potatoes are best for roasting, but canned can be used in a pinch—just sauté instead of roasting.

Is this recipe vegan?

Yes, it’s naturally vegan and gluten-free.

What kind of rice works best?

Brown rice for extra fiber, jasmine for fragrance, or white rice for simplicity.

How can I add more protein?

Add grilled chicken, tofu, or a poached egg for an extra protein boost.

Can I freeze this?

Cooked sweet potatoes and beans freeze well. Rice can also be frozen, though the texture may change slightly.

Do I have to roast the sweet potatoes?

Roasting enhances the flavor, but you can also steam or sauté them if preferred.

How spicy is this?

It’s mild as written, but easily adjustable with more chili powder or hot sauce.

Can I add dressing?

Yes, a lime vinaigrette or chipotle mayo pairs beautifully with the bowl.

Is this kid-friendly?

Yes, especially if you leave out or reduce the spicy elements.

Conclusion

Sweet Potato Black Bean Rice Bowl is a colorful, filling, and flexible meal that fits any lifestyle. Whether you’re looking for a plant-based dinner, something easy to prep ahead, or just a bowl packed with flavor and nutrition, this dish checks all the boxes. Give it a try, and you’ll see how satisfying healthy can taste.

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