Roasted Sweet Potato, Black Bean and Lime Rice Bowls

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 this Southwest sweet potato dish with Homemade Guacamole and tortilla chips.

Sweet Potato Black Bean Bowls

My whole family loves this healthy vegetarian dinner!  In addition to being quick and easy, this healthy meal is also:

• Colorful
• Tasty
• Satisfying
• Easy recipe
• Protein-packed
• Budget-friendly
• Made with simple ingredients
• On the table in about 30-40 minutes
• Perfect for meal 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 cups sweet potatoes, cut into 1-inch cubes
• 1 tablespoon + 1 teaspoon olive oil, divided
• 15-ounce can black beans, rinsed and drained
• 2 teaspoons taco seasoning
• 1 cup long-grain white rice, or brown rice
• 2 cloves garlic, minced
• 1 1/2 cups vegan chicken-style broth
• 2 tablespoons lime juice
• 1 teaspoon salt
• 2 teaspoons lime zest
• ​lime wedges, optional for garnish

Optional Add-Ins & Substitutions

• Thinly chopped green onions
• Chopped or sliced avocado
• Thinly sliced or chopped bell peppers
• Fresh cilantro – Add a light sprinkling just before serving
• Chopped green chiles
• ​Sliced or chopped red onion
• ​Vegan sour cream
• Hot sauce or red pepper flakes for a kick of heat 
• If you check the pantry and find yourself without a can of black beans, pinto beans or kidney beans are a fine substitute.

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

For the potatoes:

STEP ONE: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. 

STEP TWO: Drizzle cubed potatoes with 1 teaspoon olive oil and toss to coat. Arrange onto the prepared baking sheet in an even layer. Roast 10-15 minutes, or until easily pierced with a fork.

For the rice:

STEP THREE: Set a medium saucepan over medium-high heat and add olive 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 longer cooking time if using brown rice.) Let the rice stand for 10 minutes to firm up then gently stir in the lime zest. Set aside.

Putting it all together:

STEP FIVE: Into a large, deep skillet over medium heat, add the remaining 1 tablespoon olive 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

These sweet potato rice bowls should be stored in an airtight container or covered with plastic wrap in the refrigerator.

More Sweet Potato Recipes You’ll Love!

• Sweet Potato Hash
• Stuffed Sweet Potatoes
• Sweet Potato, Kale, and White Bean Soup​
• Holiday Roasted Sweet Potatoes
• Chipotle Mashed Sweet 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 on Instagram | Facebook | Pinterest