Description
A hearty and nutritious rice bowl featuring roasted sweet potatoes, black beans, and flavorful seasonings, perfect for a satisfying vegetarian meal.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup cooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional: salsa, sour cream, or hot sauce for topping
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss diced sweet potatoes with olive oil, paprika, cumin, salt, and pepper.
- Spread the sweet potatoes on the baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and slightly crispy.
- While the sweet potatoes roast, prepare the other ingredients. Heat the black beans and corn in a saucepan over medium heat until warmed through.
- To assemble, divide the cooked rice among bowls.
- Top each bowl with roasted sweet potatoes, black beans, corn, avocado slices, and chopped cilantro.
- Drizzle with lime juice and add optional toppings as desired.
- Serve immediately and enjoy!
Notes
- You can substitute white rice or quinoa for brown rice.
- Add shredded cheese or Greek yogurt for extra creaminess.
- Great for meal prep – store ingredients separately and assemble when ready to eat.