Sweet Potato Black Bean Rice Bowl

Why You’ll Love This Recipe

The Sweet Potato Black Bean Rice Bowl is a wholesome, satisfying meal packed with flavor, texture, and nutrition. With roasted sweet potatoes, hearty black beans, and fluffy rice, this bowl is a perfect balance of protein, fiber, and healthy carbs. Whether you’re looking for a vegetarian lunch, an easy weeknight dinner, or a meal-prep-friendly option, this bowl delivers on taste and simplicity.

ingredients

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

sweet potatoesolive oilsaltpepperpaprikaonion powderground cuminblack beans (canned or cooked)garlicrice (white or brown)lime juicefresh cilantrooptional toppings: avocado, salsa, shredded cheese, hot sauce

directions

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

Peel and dice the sweet potatoes into small cubes.

Toss the sweet potatoes with olive oil, salt, pepper, paprika, onion powder, and ground cumin.

Spread them evenly on the baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly crispy.

While the sweet potatoes roast, cook the rice according to package instructions.

In a pan, heat a bit of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

Add the black beans and a pinch of salt. Cook for 5-7 minutes until warmed through.

Assemble the bowl: start with a base of rice, then add roasted sweet potatoes and black beans.

Top with a squeeze of lime juice, chopped cilantro, and any optional toppings you like.

Servings and timing

This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 30 minutesTotal time: 40 minutes

Variations

Use quinoa or cauliflower rice for a lower-carb option.

Add sautéed peppers and onions for extra veggies and flavor.

Include a fried or poached egg on top for extra protein.

Swap black beans for pinto beans or chickpeas.

Drizzle with chipotle mayo or tahini dressing for added richness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop with a splash of water or broth to prevent drying out.Freezing is possible, but best without avocado or fresh toppings added.

FAQs

Can I make this recipe vegan?

Yes, it’s naturally vegan—just skip any non-vegan toppings like cheese.

What’s the best rice to use?

Brown rice adds more fiber and nutrients, but white rice works just as well.

Can I meal prep this?

Absolutely, it’s perfect for prepping ahead and reheats well.

How do I add spice?

Add chili powder, cayenne, or a spicy salsa to bring the heat.

What protein can I add?

Grilled chicken, tofu, or tempeh are great additions for extra protein.

Can I roast other vegetables?

Yes, bell peppers, zucchini, or carrots make excellent add-ins.

Do I need to peel the sweet potatoes?

It’s optional. Leaving the skin on adds fiber and texture.

Can I use frozen sweet potatoes?

Yes, just roast them from frozen, adjusting time as needed.

Is this recipe gluten-free?

Yes, as long as all ingredients used are certified gluten-free.

How do I keep the bowl from getting soggy?

Store ingredients separately and combine just before eating.

Conclusion

The Sweet Potato Black Bean Rice Bowl is a flavorful, nourishing dish that’s easy to customize and perfect for any time of day. Whether you’re going meatless for the night or building your weekly meal prep lineup, this bowl offers delicious versatility and vibrant, feel-good fuel.

Print