These delicious Black Bean and Sweet Potato Rice Bowls feature a tasty medley of black beans, roasted sweet potato, cilantro lime rice, plus mix-ins and toppings galore! Choose your favorites for a totally custom rice bowl that rocks your socks!
I love a good Mexican-inspired bowl recipe.
They’re the perfect way to get your veggies in for the day and have fantastic texture and variety.
I love how easy they are to customize too — everyone in my family likes different toppings and mix-ins so we just set them out in little bowls and we each add our favorites.
These beautiful bowls feature a base of flavorful cilantro lime rice topped with crispy roasted sweet potatoes and black beans with delicious mix-ins like tomatoes, guacamole, cilantro, and any extras your heart desires!
One of my favorite parts of this recipe (other than stuffing it in my face, of course) is that everything can be made while the sweet potatoes roast away in the oven. Woot!
Can I meal prep these rice bowls in advance?
Heck yes you can! The sweet potatoes will be much softer but still tender and oh so flavorful.
Having the sweet potato and rice already made is a total timesaver. You’ll basically be adding your choice of toppings (feel free to mix and match here) and then you’re ready to dive in!
Simply portion the rice, sweet potatoes, and black beans in meal prep containers along with any toppings you want heated. In a separate container or baggie(s), add all the fresh toppings that you’ll add after warming up the rice mixture. For the guacamole, I usually keep a few smaller avocados handy so I can mash one up fresh.
I used cilantro lime rice as my base but other rice options include plain white rice, brown rice, and even fluffy fragrant yellow rice. If you ever find you have leftover rice on hand this is a fantastic way to use it up without making fried rice.
Can I use quinoa in place of rice?
Quinoa makes an excellent swap for rice! You can add plain quinoa, Cilantro Lime Quinoa, or even leftover Mexican Quinoa Salad!
For a grain-free option you can use Cauliflower Rice, fresh chopped kale, or romaine lettuce as your base.
As written this recipe is gluten-free, vegetarian, and vegan. I like to top mine with sour cream but vegan sour cream is an excellent dairy-free alternative (and so tasty too) — use what fits your dietary needs and have fun with it!
Rice Bowl Components
- cilantro lime rice
- roasted sweet potato
- canned black beans
- fresh guacamole
- quick marinated onions
You’ll also want to add allllllll the tasty toppings to your bowls! Snag your favorites from the list below.
Tasty Topping Options: choose your favorites!
- diced tomatoes
- fresh or store-bought salsa
- guacamole or sliced avocado
- pico de gallo
- tortilla chips or strips
- fresh cilantro and/or chopped scallions
- sliced jalapeño peppers
- pickled jalapeño peppers
- quick pickled red onions
- lime wedges
- sour cream (regular or vegan)
- crispy taco seasoned roasted chickpeas
- taco sauce
- Mexican hot sauce
Black Bean and Sweet Potato Rice Bowls
I can’t wait for you to try these baller rice bowls!
If you get a chance to try these black bean and sweet potato rice bowls, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
The recipe below makes 2 meal-sized portions but feel free to double or triple the recipe as needed to serve 4 or more (or for meal prep).
Black Bean and Sweet Potato Rice Bowls
Ingredients
ROASTED SWEET POTATO
- 1 large sweet potato
- 2-3 tsp avocado oil or olive oil
- ½ tsp chili powder
- ¼ tsp garlic powder
- salt and pepper to taste
CILANTRO LIME RICE
- ½-¾ tsp avocado oil or olive oil
- ½ cup basmati rice or long-grain rice of choice
- 1 cup water
- ¼ tsp salt or season to taste
- 1 small lime (zested and juiced)
- 2-4 TBSP chopped fresh cilantro to taste
SPEEDY MARINATED ONIONS
- ¼-½ cup thinly sliced red onion
- 1-2 TBSP avocado oil or olive oil
- ½-¾ TBSP red wine vinegar
- salt and pepper to taste
TASTY TOPPING OPTIONS: CHOOSE YOUR FAVORITES!
- black beans (drained and rinsed)
- diced tomatoes
- fresh or store-bought salsa
- guacamole or sliced/cubed avocado
- pico de gallo
- tortilla chips or strips
- fresh cilantro and/or chopped scallions
- sliced jalapeño peppers
- pickled jalapeño peppers
- quick pickled red onions
- lime wedges
- sour cream (regular or vegan)
- taco sauce
- Mexican hot sauce
Instructions
- To keep things clear and simple, I've broken the components up into separate parts in the recipe card. Everything can be done while the sweet potatoes roast, including making the rice and prepping all your mix-ins and toppings. Woot! I put the black beans in the topping category but for sure don't skip this tasty source of fiber and protein!
- First roast the sweet potato. Preheat oven to 400°F. Peel and dice sweet potato into ½-inch or 1-inch cubes. In a medium bowl, combine cubed potato, oil, and spices. Mix to coat and spread potatoes, spaced, on a baking sheet. Roast for 30 minutes or until desired crispiness is reached.
- Next make the rice. Heat oil in a medium saucepan and add the rice. Toast, stirring occasionally, until rice starts to brown. Add water, salt, and zest from half the lime. Bring to a boil then cover and reduce heat to lowest setting. Allow to cook undisturbed for 20 minutes. Fluff cooked rice with a fork and season with the juice from half the lime and a few spoonfuls of cilantro. Give it a taste then add any extra zest, juice, salt, or cilantro you'd like.
- While the sweet potatoes and rice cook, marinate the onions for extra flavor. Combine oil, vinegar, salt, and pepper in a small bowl. Add thinly sliced red onions and mix to coat. Set aside.
- Drain and rinse black beans and prep all your toppings and extras. For my bowls, I love adding fresh chopped tomatoes or some pico de gallo along with guacamole, sliced jalapeños, spicy taco sauce, and a fresh dollop of sour cream.
- Ready to eat? Divide cilantro lime rice between two bowls. Top with roasted sweet potato, marinated onion, black beans, and all the toppings and extras your heart desires.
Notes
Nutrition
More Savory Sweet Potato Recipes
- NEW! Black Bean and Sweet Potato Chili
- Baked Black Bean and Sweet Potato Flautas (READER FAVORITE!)
- Twice-Baked Sweet Potatoes via Foodie Crush
- Spicy Sweet Potato Dip
- Chipotle Sweet Potato Salad
This recipe is great, we love how we are eating a healthy meal, even if we may over indulge for dinner because its sooooo good!
I’m so happy you’re enjoying the recipe JP! Thanks for the kind review!
I love these bowls for an easy lunch. They’re loaded with nutrients and a delicious way to fill up on veggies. I look forward to them!
So glad you’re loving the recipe!
Absolutely delicious! I especially loved the sweet potatoes.
ahhh yay! so happy to hear it!