Roasted Sweet Potato, Black Bean and Lime Rice Bowls

Roasted Sweet Potato, Black Bean and Lime Rice Bowls

A colorful, tasty, satisfying, protein-packed, budget-friendly meal, you can have on the table in about 30-40 minutes!

In addition to being a quick and easy, this healthy dinner or lunch is also:

• Colorful
• Tasty
• Satisfying
• Protein-packed
• Budget-friendly
• On the table in about 30-40 minutes.

And this whole meal is easier than it looks.

It’s basically three steps: Roast the potatoes, cook the rice, and toss it all together with the beans.

Tools to help you make Roasted Sweet Potato Black Bean & Lime Rice Bowls:

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

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

• sweet potatoes
• olive oil
• black beans
• taco seasoning
• long-grain white rice
• garlic
• vegan chicken-style broth
• lime juice
• sea salt
• lime zest

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

Cheers!

More tasty sweet potato recipes:

Stuffed Sweet Potatoes

Holiday Roasted Sweet Potatoes

Roasted Sweet Potato, Black Bean and Lime Rice Bowls

A colorful, tasty, satisfying, protein-packed, budget-friendly meal that you can have on the table in about 30-40 minutes.

5 from 1 vote

Print Pin Rate

Servings: 4

Calories: 392kcal

Author: Holly

Ingredients

• 2 medium size sweet potatoes about 2 cups, cut into 1" cubes
• 1 tablespoon + 1 teaspoon olive oil divided
• 15- ounce can black beans drained and rinsed
• 2 teaspoons taco seasoning
• For the rice:
• 1 tablespoon olive oil
• 1 cup long grain white rice
• 2 cloves garlic minced
• 1 1/2 cups vegan chicken-style broth
• 2 tablespoons lime juice
• 1 teaspoon sea salt
• 2 teaspoons lime zest

Instructions

• For the potatoes:
• Preheat oven to 400 degrees F.
• Drizzle cubed potatoes with 1 teaspoon olive oil and toss to coat.
• Onto a baking sheet, arrange potatoes in an even layer. Roast 10-15 minutes, or until easily pierced with a fork.
• For the rice:
• To a medium saucepan over medium high heat, add olive oil. When oil is hot, add rice and garlic. Cook 1-2 minutes, stirring frequently, until garlic is softened and fragrant.
• Add vegan chicken broth, lime juice, and sea salt. Reduce heat to low; cover and simmer 20 minutes, until rice is tender and liquid is absorbed.
• Stir in lime zest. Set aside.
• Putting it all together:
• Into a large, deep skillet over medium heat, add remaining 1 tablespoon olive oil. When oil is hot, add roasted potatoes, black beans, and taco seasoning. Mix together to evenly distribute seasoning.
• Cook, stirring frequently, 5 minutes, or until heated through.
• Add cooked rice and stir to blend ingredients. Continue cooking another 1-2 minutes to heat rice, if needed. Serve hot.

Video

Nutrition

Calories: 392kcal | Carbohydrates: 70g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 243mg | Potassium: 600mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2352IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 3mg

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