Description
This Sweet Potato Black Bean Rice Bowl is a hearty, healthy, and flavorful meal that’s easy to throw together any night of the week. Packed with roasted sweet potatoes, seasoned black beans, fluffy rice, and fresh toppings, it’s a nourishing plant-based dish that doesn’t skimp on flavor.
Ingredients
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2 medium sweet potatoes, peeled and diced
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1 tablespoon olive oil
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1 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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Salt and pepper, to taste
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1 (15-ounce) can black beans, drained and rinsed
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1/2 teaspoon garlic powder
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3 cups cooked rice (white or brown)
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1 avocado, sliced
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1/2 cup corn kernels (fresh, canned, or thawed from frozen)
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1/4 cup chopped red onion
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1/4 cup chopped fresh cilantro
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1 lime, cut into wedges
Instructions
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Roast the sweet potatoes:
Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and slightly crispy. -
Warm the black beans:
In a small saucepan over medium heat, warm the black beans with garlic powder, salt, and pepper to taste. Cook for 5–7 minutes until heated through. -
Assemble the bowls:
In each bowl, layer cooked rice, roasted sweet potatoes, and warm black beans. Top with avocado slices, corn, red onion, and cilantro. -
Serve:
Squeeze fresh lime juice over the top and serve warm.
Notes
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Swap rice for quinoa or cauliflower rice for a lower-carb option.
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Add salsa, hot sauce, or a drizzle of tahini dressing for extra flavor.
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This bowl makes great leftovers—just store ingredients separately and assemble when ready to eat.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg