Roasted Sweet Potato, Black Bean and Lime Rice Bowls (2024)

August 14, 201945 Comments

Roasted Sweet Potato, Black Bean and Lime Rice Bowls~

This colorful, tasty, satisfying, protein-packed, budget-friendly meal can be on your table in 30-40 minutes!

Serve thisSouthwest sweet potatodish withHomemade Guacamoleandtortilla chips.

Sweet Potato Black Bean Bowls

Mywhole familyloves thishealthy vegetarian dinner! In addition to being quick and easy, thishealthymealis also:

• Colorful
• Tasty
• Satisfying
• Easy recipe
• Protein-packed
• Budget-friendly
• Made withsimple ingredients
• On the table in about 30-40 minutes
• Perfect formeal prep!

And this whole meal is easier than it looks.

It’s basically three steps:

1. Roast the potatoes.
2. Cook the rice.
3. Toss it all together with the beans.

Tools to Help You Make Roasted Sweet Potato &Black Bean Rice Bowls

• Baking Sheet– These half sheets are a perfect size.
• Medium Saucepan– Look for one like this, with a fitted glass lid, for cooking the rice.
• Large Skillet– I’ve had this one for years and love it!

Ingredients for Roasted Sweet Potato, Black Bean and Lime Rice Bowls

You will need:

• 2 cupssweet potatoes, cut into 1-inch cubes
• 1 tablespoon + 1 teaspoonolive oil, divided
• 15-ounce can black beans, rinsed and drained
• 2 teaspoons taco seasoning
• 1 cup long-grainwhite rice, orbrown rice
• 2 cloves garlic, minced
• 1 1/2 cups vegan chicken-style broth
• 2 tablespoonslime juice
• 1 teaspoon salt
• 2 teaspoonslime zest
• ​lime wedges, optional for garnish

Optional Add-Ins & Substitutions

• Thinly choppedgreen onions
• Chopped orsliced avocado
• Thinly sliced or choppedbell peppers
• Fresh cilantro– Add a light sprinkling just before serving
• Choppedgreen chiles
• ​Sliced or choppedred onion
• ​Vegan sour cream
• Hot sauceorred pepper flakesfor a kick of heat
• If you check the pantry and find yourself without acan of black beans,pinto beansorkidney beansare a fine substitute.

How to Make Roasted Sweet Potato, Black Bean and Lime Rice Bowls

For the potatoes:

STEP ONE:Preheat oven to 400degrees F. Line abaking sheetwithparchment paper.

STEP TWO:Drizzle cubed potatoes with 1 teaspoonolive oiland toss to coat. Arrange onto the preparedbaking sheetin aneven layer. Roast10-15 minutes, or until easily pierced with a fork.

For the rice:

STEP THREE:Set a medium saucepan overmedium-high heatand addolive oil. When the oil is hot, add rice and garlic. Cook for 1 minute, stirring frequently, until garlic is softened and fragrant.

STEP FOUR:Stir in the vegan chicken broth,lime juice, and salt. Reduce heat to low; cover, and simmer for 20 minutes, until rice is tender and liquid is absorbed. (Allow a slightly longercooking timeif usingbrown rice.) Let the rice stand for 10 minutes to firm up then gently stir in thelime zest. Set aside.

Putting it all together:

STEP FIVE:Into a large, deep skillet overmedium heat, add the remaining 1 tablespoonolive oil. When the oil is hot, add roasted potatoes, black beans, and taco seasoning. Mix together to evenly distribute seasoning. Cook, stirring frequently, for 5 minutes, or until heated through.

STEP SIX:Add the cooked rice and stir to blend ingredients. Continue cooking another 1-2 minutes to heat rice, if needed. Serve hot.

​Storage

Thesesweet potato rice bowlsshould be stored in anairtight containeror covered withplastic wrapin the refrigerator.

More Sweet Potato RecipesYou’ll Love!

• Sweet Potato Hash
• StuffedSweet Potatoes
• Sweet Potato, Kale, and White Bean Soup​
• Holiday RoastedSweet Potatoes
• Chipotle MashedSweet Potatoes​

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Enjoy!

More Sweet Potato Recipes You’ll Love!

• Sweet Potato Hash

• Stuffed Sweet Potatoes

• Holiday Roasted Sweet Potatoes

Follow This Wife Cooks onInstagram|Facebook|Pinterest