Why You’ll Love This Recipe

Sweet Potato Black Bean Rice Bowl is a vibrant, nutrient-dense dish that’s full of bold flavors and plant-based goodness. With roasted sweet potatoes, hearty black beans, and fluffy rice topped with zesty lime and fresh herbs, this bowl is perfect for meal prep, quick lunches, or satisfying dinners. It’s naturally vegan, gluten-free, and incredibly customizable.

ingredients

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

sweet potatoes (peeled and diced)
black beans (canned, drained and rinsed)
cooked rice (white, brown, or quinoa)
olive oil
ground cumin
chili powder
garlic powder
salt
black pepper
lime juice
fresh cilantro
optional: avocado, corn, salsa, red onion, hot sauce

directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Toss diced sweet potatoes with olive oil, cumin, chili powder, garlic powder, salt, and pepper. Spread in a single layer on the baking sheet.

Roast for 25-30 minutes, flipping halfway, until golden and tender.

While the sweet potatoes cook, warm the black beans in a small pot over medium heat or microwave until heated through. Season lightly with salt and pepper if desired.

Assemble bowls by layering cooked rice, roasted sweet potatoes, and black beans.

Top with fresh lime juice and chopped cilantro.

Optional: Add avocado slices, corn, salsa, diced red onion, or a drizzle of hot sauce for extra flavor.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Roasting time: 25-30 minutes
Total time: 35-40 minutes

Variations

Swap white rice for brown rice, quinoa, or cauliflower rice for a lighter option.
Add sautéed kale or spinach for extra greens.
Include a dollop of Greek yogurt or dairy-free sour cream.
Use roasted chickpeas instead of black beans for variety.
Try chipotle mayo or tahini dressing for a flavor boost.

storage/reheating

Store components separately in airtight containers for up to 4 days in the refrigerator.
Reheat sweet potatoes and rice in the microwave or on the stove with a splash of water.
Best assembled fresh to maintain texture and flavor.

FAQs

Can I use canned sweet potatoes?

Fresh is best for roasting, but canned can work in a pinch—just skip the roasting step and season before heating.

Is this dish spicy?

Only mildly from the chili powder—add more or less to taste.

Can I make it ahead?

Yes, this recipe is great for meal prep. Store ingredients separately and assemble when ready to eat.

Is it freezer-friendly?

Cooked rice and roasted sweet potatoes freeze well. Beans can be frozen too. Reheat and assemble as needed.

Can I add protein?

Absolutely—try grilled chicken, tofu, or a fried egg on top.

Is this gluten-free?

Yes, all ingredients are naturally gluten-free.

Conclusion

Sweet Potato Black Bean Rice Bowl is a deliciously balanced, plant-based meal that’s easy to prepare and packed with flavor. Whether you’re looking for a healthy lunch, a quick dinner, or a colorful meal prep option, this bowl checks all the boxes. Wholesome, satisfying, and endlessly adaptable—it’s a recipe you’ll return to again and again.