Why You’ll Love This Recipe

Sweet Potato Black Bean Rice Bowls are a colorful, nutritious, and flavor-packed meal that’s perfect for lunch, dinner, or meal prep. With roasted sweet potatoes, seasoned black beans, fluffy rice, and your favorite toppings, this plant-based bowl is satisfying, customizable, and bursting with wholesome goodness.

ingredients

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

sweet potatoes (peeled and diced)olive oilground cuminpaprikachili powdersalt and peppercooked rice (white, brown, or cauliflower rice)canned black beans (drained and rinsed)lime juicegarlic powderfresh cilantro (chopped, optional)

Optional toppings:
sliced avocadofresh salsa or pico de gallocornshredded lettucered onion (thinly sliced)vegan or regular sour creamcrumbled feta or cotija cheese

directions

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

In a bowl, toss diced sweet potatoes with olive oil, cumin, paprika, chili powder, salt, and pepper.

Spread on the prepared baking sheet and roast for 25–30 minutes, flipping halfway, until tender and slightly crispy.

While the sweet potatoes roast, heat black beans in a saucepan with a splash of water, garlic powder, salt, pepper, and a squeeze of lime juice. Warm through over medium heat.

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

Top with avocado, salsa, corn, greens, and any other desired toppings.

Serve warm with a wedge of lime and chopped cilantro.

Servings and timing

This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 30 minutesTotal time: approximately 40 minutes

Variations

Use quinoa instead of rice for a protein boost.

Add sautéed kale or spinach for extra greens.

Make it spicy with hot sauce, jalapeños, or chipotle powder.

Drizzle with tahini, chipotle mayo, or cilantro-lime dressing.

Top with a fried or poached egg for added richness.

storage/reheating

Store components separately in airtight containers in the refrigerator for up to 4 days.Reheat sweet potatoes and beans in the microwave or stovetop before assembling bowls.Rice can also be reheated or served at room temperature.

FAQs

Can I make this ahead of time?

Yes, it’s great for meal prep—store in separate containers and assemble when ready to eat.

Can I use frozen sweet potatoes?

Yes, just roast a bit longer or until crisp and tender.

Is it vegan?

Yes, as long as you use plant-based toppings.

Can I add meat?

Absolutely—grilled chicken, shrimp, or tofu are great additions.

How can I make it lower carb?

Use cauliflower rice and go light on sweet potatoes and beans.

What’s the best rice to use?

Brown rice adds fiber, but white, jasmine, or basmati rice all work well.

Can I eat this cold?

Yes, it makes a great chilled grain bowl, especially with fresh toppings.

Do I need to peel the sweet potatoes?

Peeling is optional—keep the skin on for added nutrients if desired.

How do I keep avocados from browning?

Add them right before serving or toss in lime juice to help preserve color.

Is it kid-friendly?

Yes, it’s mild, colorful, and easy to customize for picky eaters.

Conclusion

Sweet Potato Black Bean Rice Bowls are a wholesome and delicious way to enjoy a nourishing, plant-based meal. With bold spices, vibrant colors, and endless topping possibilities, they’re as satisfying as they are simple to make. Whether you meal prep or build them fresh, these bowls are a healthy favorite you’ll love again and again.