Black Bean and Sweet Potato Rice Bowls

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!

Course Main Dish

Cuisine Vegetarian

Keyword Black Bean and Sweet Potato Rice Bowls

Prep Time 10

Cook Time 30

Total Time 40

Servings bowls

Calories 513kcal

Author Jenn Laughlin - Peas and Crayons

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 Facts below are estimated for the bowls using an online recipe nutrition calculator. Adjust as needed based on optional extras added or swaps and enjoy!

Nutrition