Why You’ll Love This Recipe

The Sweet Potato Black Bean Rice Bowl is a hearty, nutritious, and flavor-packed dish that’s perfect for lunch or dinner. It combines roasted sweet potatoes, seasoned black beans, and fluffy rice into a satisfying meal that’s naturally gluten-free and vegan-friendly. With a balance of sweet, savory, and smoky flavors, it’s a vibrant and wholesome option for meal prepping or quick weeknight dinners.

ingredients

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

sweet potatoesolive oilground cuminpaprikachili powdergarlic powdersalt and pepperblack beanscooked rice (white, brown, or jasmine)lime juicecilantro (optional for garnish)sliced avocado (optional)toppings like salsa, hot sauce, or vegan sour cream (optional)

directions

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

Peel and cube the sweet potatoes into bite-sized pieces.

Toss the sweet potato cubes with olive oil, cumin, paprika, chili powder, garlic powder, salt, and pepper until evenly coated.

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.

While the sweet potatoes roast, rinse and drain the black beans.

Heat a small pan over medium heat, add a splash of olive oil, and warm the black beans with a pinch of salt and a squeeze of lime juice.

Prepare your rice according to package instructions if not already cooked.

Assemble the bowls by layering a base of rice, topping it with roasted sweet potatoes, black beans, and any additional toppings you like.

Garnish with fresh cilantro and sliced avocado if desired.

Servings and timing

This recipe yields 4 servings.Preparation time: 10 minutesRoasting time: 25-30 minutesTotal time: 35-40 minutes

Variations

Use quinoa or cauliflower rice instead of regular rice for a low-carb or protein-rich option.

Add roasted corn or sautéed bell peppers for extra color and flavor.

Top with a dollop of Greek yogurt if not keeping the dish vegan.

Sprinkle with shredded cheese or nutritional yeast for a cheesy twist.

Include a handful of greens like spinach or arugula for more freshness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave for 1-2 minutes, or warm gently on the stovetop.Add a splash of water or lime juice if needed to refresh the rice and beans when reheating.

FAQs

Can I make this bowl ahead of time?

Yes, it’s excellent for meal prep. Store components separately or assembled for easy grab-and-go meals.

Can I use canned sweet potatoes?

Fresh sweet potatoes are recommended for the best texture, but canned can work in a pinch with minimal roasting time.

Is this recipe spicy?

It’s mildly spiced but you can adjust the chili powder to your heat preference.

Can I freeze the Sweet Potato Black Bean Rice Bowl?

It’s best enjoyed fresh or refrigerated; freezing may affect the texture of the sweet potatoes and rice.

What type of rice works best?

Any cooked rice works well—brown rice adds more fiber, while jasmine or basmati brings a lovely fragrance.

How do I make it more protein-rich?

Add grilled chicken, tofu, or tempeh for extra protein.

Can I add a sauce?

Absolutely! Chipotle mayo, tahini dressing, or avocado lime crema are all great options.

Are sweet potatoes healthy?

Yes, they’re high in fiber, vitamins A and C, and antioxidants.

What can I substitute for black beans?

Pinto beans, kidney beans, or chickpeas are good alternatives.

Can I make this oil-free?

Yes, simply roast the sweet potatoes without oil using parchment paper to prevent sticking.

Conclusion

The Sweet Potato Black Bean Rice Bowl is a flavorful, nutrient-dense meal that’s easy to prepare and endlessly customizable. Whether you’re looking for a quick healthy dinner or a satisfying meal prep option, this bowl will quickly become a go-to favorite in your kitchen.