Description
This sweet potato black bean rice bowl is a wholesome, flavor-packed meal featuring roasted sweet potatoes, black beans, and fluffy rice, topped with avocado, lime, and a simple cilantro dressing. Perfect for meal prep or a satisfying plant-based dinner.
Ingredients
Units
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 avocado, sliced
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Optional Cilantro Dressing:
- 1/4 cup plain Greek yogurt or vegan yogurt
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- Salt, to taste
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and lightly browned.
- While sweet potatoes roast, prepare the rice and warm the black beans in a small saucepan over low heat.
- In a small bowl, whisk together the cilantro dressing ingredients if using. Adjust seasoning to taste.
- To assemble bowls, divide rice into serving bowls. Top with roasted sweet potatoes, black beans, avocado slices, red onion, and chopped cilantro.
- Drizzle with cilantro dressing and serve with lime wedges.
Notes
- Use quinoa or cauliflower rice for a lower-carb version.
- Add grilled chicken or tofu for extra protein.
- Great for meal prep – store components separately and assemble before eating.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg