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Sweet Potato Black Bean Rice Bowl: Nutrient-rich, vegan and irresistible
Imagine enjoying a colorful, nutrient-rich bowl full of roasted sweet potatoes, spiced black beans and lemony basmati rice, topped with fresh avocado, red onion and cilantro. This Sweet Potato Black Bean Rice Bowl is not only vegan, gluten-free and calorie-conscious, but it's also full of flavor and texture.
I love healthy rice bowls because they're easy to make, full of whole ingredients and offer endless variations. This bowl is perfect for anyone who wants to eat something healthy, yet delicious and varied.
The best part? It's hearty, yet light, and can be on the table in under an hour. Plus, it's vegan, but you can easily customize it by adding chicken or tofu, for example.
I love making this dish for my family. It's always a hit and disappears quickly from the plate!
Ingredients
- For the sweet potatoes:
- 2 medium sweet potatoes, cut into 1-inch cubes
- 1 tsp olive oil
- For the rice:
- 1 tbsp olive oil
- 1 cup white basmati rice (or quinoa, couscous, cauliflower rice)
- 2 garlic cloves, finely chopped
- 1 ½ cups vegetable broth
- Juice and zest of 1 lime
- 1 tsp salt
- For the black beans:
- 1 can (400g) black beans, drained and rinsed
- 1 tsp paprika (smoked or hot)
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- Toppings:
- 1 avocado, diced
- ½ red onion, sliced
- Fresh cilantro, chopped
- Lime quarters, to Serve
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Preparation
- Roast sweet potatoes:
- Preheat oven to 200°C (400°F). Toss the sweet potato cubes with 1 tsp olive oil and spread on a baking sheet. Roast for 12-15 minutes until tender.
- Cook rice:
- Heat 1 tbsp olive oil in a saucepan over medium heat. Add the rice and garlic and sauté for 1 minute. Pour in the vegetable stock, add lime juice and salt and simmer the rice over low heat for 20 minutes until cooked through. Stir in the lime zest.
- Season beans:
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the roasted sweet potatoes, black beans and all the seasonings. Stir well and sauté for 5 minutes.
- Add rice:
- Add the cooked rice to the skillet and mix well. Heat it for 1-2 minutes.
- Serve:
- Divide the mixture into bowls and garnish with avocado, red onion, cilantro and lime quarters.
Personally, I love garnishing the dish with fresh cilantro and avocado. The creamy avocado goes perfectly with the flavorful beans and sweet potatoes.
How to serve?
- With guacamole:
- For an extra creamy touch.
- With tortilla chips:
- For a crunchy contrast.
- With hot sauce:
- Add sriracha or chopped jalapeños if you like it spicier.
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My final thoughts
This Sweet Potato Black Bean Rice Bowl is a dish that is both healthy and delicious. It is perfect for any occasion - whether as a quick dinner or for a healthy lunch. With its versatile ingredients and easy preparation, it is guaranteed to be a hit with your guests.
Frequently Asked Questions
- → Can I use brown rice instead of white basmati?
- Yes, brown rice works well but cooking time will increase to about 35-40 minutes.
- → How can I meal prep this recipe?
- Prepare all components and store separately. Assemble fresh portions throughout the week, adding toppings just before serving.
- → Is this recipe freezer-friendly?
- The base (rice, beans, sweet potatoes) freezes well for up to 3 months. Add fresh toppings after reheating.
- → Can I add a protein source?
- This dish contains plant-based protein from black beans, but you could add tofu, tempeh, or seitan for extra protein.
- → How spicy is this dish?
- It's mildly spicy. Adjust the chili powder amount to increase or decrease heat level.