Description
This vibrant Sweet Potato Rice Bowl combines perfectly roasted sweet potatoes with protein-packed black beans, fresh vegetables, and aromatic rice for a nutritious, satisfying meal. The combination of smoky-sweet roasted potatoes, creamy avocado, and zesty lime creates a symphony of flavors that’s as beautiful as it is delicious. Ready in just 30 minutes, this colorful bowl is perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- 2 cups cooked jasmine or brown rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (frozen or canned works fine!)
- 1 avocado, sliced
- ¼ cup red onion, thinly sliced
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Optional Add-ons:
- Crumbled feta or cotija cheese
- Sour cream or a dollop of Greek yogurt
- Hot sauce or chipotle mayo drizzle
Instructions
- Roast Those Sweet Taters: Preheat your oven to 425°F. Toss those diced sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread ’em out on a baking sheet and roast for about 25–30 minutes, flippin’ halfway, ’til they’re golden and tender.
- Warm It Up: While the taters are roastin’, heat up your black beans and corn in a small saucepan over low heat. Give it a pinch of salt and a little squeeze of lime if you’re feelin’ fancy.
- Build That Bowl: Start with a bed of warm rice. Pile on your roasted sweet potatoes, spoonfuls of black beans and corn, then layer up with avocado slices and red onion. Hit it with a fresh squeeze of lime juice and sprinkle that cilantro on top like you mean it.
- Make It Yours: Go wild with the toppings — add cheese, creamy yogurt, or a little heat if you like it spicy. This bowl’s all about buildin’ flavor your way.
Notes
- For meal prep, store components separately and assemble just before eating
- Sweet potatoes can be roasted up to 3 days in advance
- Try adding a fried egg on top for extra protein
- For a lower-carb option, use cauliflower rice instead of regular rice
- This recipe is naturally gluten-free and can easily be made vegan by omitting cheese
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Southwest
Nutrition
- Serving Size: 1 bowl (without optional toppings)
- Calories: 420
- Sugar: 6g
- Sodium: 285mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg