Description
A hearty and nutritious Sweet Potato Black Bean Rice Bowl packed with flavor and perfect for a healthy meal.
Ingredients
Units
Scale
- 1 large sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup cooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or frozen)
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss diced sweet potato with olive oil, cumin, paprika, salt, and pepper.
- Spread sweet potato on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While sweet potato roasts, cook the brown rice according to package instructions if not already prepared.
- Heat black beans and corn in a small saucepan over medium heat until warmed through.
- Assemble bowls by layering rice, black beans and corn, roasted sweet potatoes, and sliced avocado.
- Top with fresh cilantro and serve with lime wedges.
Notes
- You can add other toppings like salsa, shredded lettuce, or cheese.
- Swap brown rice for quinoa for extra protein.
- Meal prep friendly and stores well for 3-4 days in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg