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Sweet Potato Black Bean Rice Bowl

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This Sweet Potato Black Bean Rice Bowl is a hearty and healthy plant-based meal that’s full of flavor. Roasted sweet potatoes, black beans, fluffy rice, and a zesty lime dressing come together in one satisfying bowl. It’s vegan, gluten-free, and endlessly customizable with your favorite toppings!

Ingredients

Scale

For the Bowl:

  • 2 medium sweet potatoes (peeled and diced)

  • 1 tbsp olive oil

  • 1/2 tsp chili powder

  • 1/2 tsp cumin

  • Salt and black pepper to taste

  • 1 can (15 oz) black beans (drained and rinsed)

  • 2 cups cooked rice (white, brown, or cilantro-lime rice)

  • 1/2 cup corn (fresh, frozen, or canned)

  • 1 avocado (sliced)

  • 1/4 cup red onion (thinly sliced)

  • 1/4 cup chopped fresh cilantro (optional)

For the Lime Dressing:

  • Juice of 1 lime

  • 1 tbsp olive oil

  • 1 tsp maple syrup or honey

  • 1/2 tsp cumin

  • Salt and pepper to taste

Instructions

  1. Roast the Sweet Potatoes:
    Preheat oven to 425°F (220°C).
    Toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper.
    Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and golden.

  2. Make the Dressing:
    In a small bowl, whisk together lime juice, olive oil, maple syrup, cumin, salt, and pepper. Set aside.

  3. Warm the Beans & Corn:
    In a small pan over medium heat, warm black beans and corn until heated through. Season lightly if desired.

  4. Assemble the Bowls:
    Divide rice into bowls. Top with roasted sweet potatoes, black beans, corn, red onion, and avocado.
    Drizzle with lime dressing and garnish with fresh cilantro.

Notes

  • Add shredded lettuce, salsa, or a dollop of Greek yogurt or dairy-free sour cream for extra layers.

  • Use quinoa instead of rice for a protein boost.

  • Want it spicy? Add jalapeños or a pinch of cayenne to the sweet potatoes.

Find it online: https://ukfinda.com/sweet-potato-black-bean-rice-bowl/