Black Bean and Sweet Potato Rice Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2 bowls
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Calories
513 kcal
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Course
Main Course
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Cuisine
Vegetarian
Black Bean and Sweet Potato Rice Bowls
Description
This recipe organizes the meal into components starting with large diced sweet potatoes seasoned with avocado or olive oil, chili powder, garlic powder, salt, and pepper. Roasting at 400°F yields tender cubes with a slight crisp. The cilantro lime rice is prepared by toasting basmati rice briefly, then cooking it with water, salt, lime zest, and finishing with lime juice and fresh chopped cilantro to impart bright, citrusy notes.
The speedy marinated onions add acidity and a mild bite, balancing the sweetness of the potatoes and richness of the beans. Black beans serve as a hearty protein and fiber source and are included as a topping, along with optional mix-ins like diced tomatoes, salsa, guacamole, pickled jalapeños, and tortilla chips, allowing personalization.
Served as a bowl, this dish provides vibrant colors and fresh flavors with various texture contrasts, from soft roasted squash to firm beans and crisp onions. It can be prepared with all elements simultaneously, making it an efficient dish to assemble.
Adjust seasoning and toppings to taste, and consider nutritional information as a guide when selecting optional extras.
Ingredients
ROASTED SWEET POTATO
- 1 sweet potato large
- 2-3 tsp avocado oil or olive oil
- ½ tsp chili powder
- ¼ tsp garlic powder
- salt to taste
- black 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 lime zested and juiced, small
- 2-4 TBSP cilantro to taste, chopped, fresh
SPEEDY MARINATED ONIONS
- ¼-½ cup red onion thinly sliced
- 1-2 TBSP avocado oil or olive oil
- ½-¾ TBSP red wine vinegar
- salt to taste
- black pepper to taste
TASTY TOPPING OPTIONS: CHOOSE YOUR FAVORITES!
- black beans (drained and rinsed)
- diced tomatoes
- salsa fresh or store-bought
- guacamole or sliced/cubed avocado
- Pico de Gallo
- tortilla chips or strips
- cilantro fresh and/or chopped scallions
- jalapeno pepper sliced
- jalapeno pepper pickled
- red onion quick pickled
- lime wedges
- sour cream (regular or vegan)
- taco sauce
- hot sauce Mexican style
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 provided are estimates; adjust according to added toppings or ingredient substitutions.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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