Description
A hearty and nutritious Sweet Potato Black Bean Rice Bowl, packed with flavor and perfect for a healthy meal.
Ingredients
Units
Scale
- 1 cup brown rice
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional toppings: salsa, sour cream, shredded cheese
Instructions
- Cook the brown rice according to package instructions.
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
- While the sweet potatoes roast, heat the black beans in a small saucepan over medium heat until warmed through.
- Once everything is ready, assemble the bowls by adding a base of rice, then topping with roasted sweet potatoes, black beans, avocado slices, and chopped cilantro.
- Serve with lime wedges and optional toppings as desired.
Notes
- Use quinoa instead of rice for a different base.
- For extra flavor, add a drizzle of chipotle mayo or hot sauce.
- Store leftovers in separate containers for easy meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg