Sweet Potato Black Bean Rice Bowl
A vibrant, hearty bowl filled with roasted sweet potatoes, protein-rich black beans, fragrant rice, and fresh toppings. Packed with flavor and nutrients, this colorful meal is ideal for busy weeknights or family dinners.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55
- Yield: 4 servings
- Category: Dinner
- Method: Roasting & Sautéing
- Cuisine: Latin American
- Diet: Vegetarian, Vegan-friendly
Ingredients
1 1/2 cups uncooked white rice
1 tablespoon olive oil
1 small sweet potato, cubed
1 can (15 oz) black beans, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup cherry tomatoes, halved
1 avocado, sliced
1/4 cup chopped fresh cilantro
1 lime, sliced
1/4 cup plain vegan yogurt (or substitute with coconut yogurt)
Salt to taste
Instructions
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil and a pinch of salt. Roast for 20-25 minutes until caramelized.
While sweet potatoes roast, cook rice according to package instructions with a pinch of salt.
Heat a small skillet, sauté black beans with cumin, chili powder, and garlic powder until warmed through.
Assemble bowls by layering cooked rice as the base, topped with roasted sweet potatoes, seasoned black beans, cherry tomatoes, avocado, cilantro, lime slices, and vegan yogurt.
Notes
For a crunchier texture, roast sweet potatoes longer.
Substitute quinoa for rice if preferred.
Store leftovers refrigerated for up to 3 days.
Add corn or spinach for extra variety.
Find it online: https://cookingwithramsay.com/sweet-potato-black-bean-rice-bowl/