Black Bean and Sweet Potato Rice Bowls
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
2 bowls
-
Calories
513 kcal
-
Course
Main Course
-
Cuisine
Vegetarian
Black Bean and Sweet Potato Rice Bowls
Report
These delicious Black Bean and Sweet Potato Rice Bowls feature a tasty medley of black beans, roasted sweet potato, cilantro lime rice, plus mix-ins and toppings galore! Choose your favorites for a totally custom rice bowl that rocks your socks!
Share:
Ingredients
ROASTED SWEET POTATO
- 1 large sweet potato
- 2-3 tsp avocado oil or olive oil
- ½ tsp chili powder
- ¼ tsp garlic powder
- salt and pepper to taste
CILANTRO LIME RICE
- ½-¾ tsp avocado oil or olive oil
- ½ cup basmati rice or long-grain rice of choice
- 1 cup water
- ¼ tsp salt or season to taste
- 1 small lime (zested and juiced)
- 2-4 TBSP chopped fresh cilantro to taste
SPEEDY MARINATED ONIONS
- ¼-½ cup Thinly sliced red onion
- 1-2 TBSP avocado oil or olive oil
- ½-¾ TBSP red wine vinegar
- salt and pepper to taste
TASTY TOPPING OPTIONS: CHOOSE YOUR FAVORITES!
- black beans (drained and rinsed)
- diced tomatoes
- fresh or store-bought salsa
- guacamole or sliced/cubed avocado
- Pico de Gallo
- tortilla chips or strips
- fresh cilantro and/or chopped scallions
- Sliced jalapeño peppers
- pickled jalapeño peppers
- Quick Pickled Red Onions
- Lime wedges
- sour cream (regular or vegan)
- taco sauce
- Mexican hot sauce
Instructions
- To keep things clear and simple, I've broken the components up into separate parts in the recipe card. Everything can be done while the sweet potatoes roast, including making the rice and prepping all your mix-ins and toppings. Woot! I put the black beans in the topping category but for sure don't skip this tasty source of fiber and protein!
- First roast the sweet potato. Preheat oven to 400°F. Peel and dice sweet potato into ½-inch or 1-inch cubes. In a medium bowl, combine cubed potato, oil, and spices. Mix to coat and spread potatoes, spaced, on a baking sheet. Roast for 30 minutes or until desired crispiness is reached.
- Next make the rice. Heat oil in a medium saucepan and add the rice. Toast, stirring occasionally, until rice starts to brown. Add water, salt, and zest from half the lime. Bring to a boil then cover and reduce heat to lowest setting. Allow to cook undisturbed for 20 minutes. Fluff cooked rice with a fork and season with the juice from half the lime and a few spoonfuls of cilantro. Give it a taste then add any extra zest, juice, salt, or cilantro you'd like.
- While the sweet potatoes and rice cook, marinate the onions for extra flavor. Combine oil, vinegar, salt, and pepper in a small bowl. Add thinly sliced red onions and mix to coat. Set aside.
- Drain and rinse black beans and prep all your toppings and extras. For my bowls, I love adding fresh chopped tomatoes or some pico de gallo along with guacamole, sliced jalapeños, spicy taco sauce, and a fresh dollop of sour cream.
- Ready to eat? Divide cilantro lime rice between two bowls. Top with roasted sweet potato, marinated onion, black beans, and all the toppings and extras your heart desires.
Notes
- Nutrition Facts below are estimated for the bowls using an online recipe nutrition calculator. Adjust as needed based on optional extras added or swaps and enjoy!
Nutrition Information
Show Details
Calories
513kcal
(26%)
Carbohydrates
86g
(29%)
Protein
13g
(26%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Sodium
372mg
(16%)
Potassium
821mg
(23%)
Fiber
13g
(52%)
Sugar
6g
(12%)
Vitamin A
16229IU
(325%)
Vitamin C
14mg
(16%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 86g | 29% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 372mg | 16% |
| Potassium | 821mg | 17% |
| Fiber | 13g | 52% |
| Sugar | 6g | 12% |
| Vitamin A | 16229IU | 325% |
| Vitamin C | 14mg | 16% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
Sweet Potato and Black Bean Mexican Salad
American, International, Vegetarian, Vegan, gluten-free
0.0
(0 reviews)
Sweet Potato and Black Bean Kale Salad
American, International, Vegetarian, gluten-free
4.3
(12 reviews)
Loaded Sweet Potato with Spicy Black Beans {vegan, gluten free}
American, Vegetarian, Vegan, gluten-free
5.0
(9 reviews)
