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Roasted Sweet Potato, Black Bean and Lime Rice Bowls

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Roasted Sweet Potato, Black Bean and Lime Rice Bowls ~

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

Roasted Sweet Potato, Black Bean & Lime Rice Bowls - A colorful, tasty, satisfying, protein-packed, budget friendly meal on the table in about 30-40 minutes.

In addition to being 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: 

  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 & Lime Rice Bowls

Sweet Potato Black Bean and Lime Rice Bowls

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

You will need:

  • 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

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 the 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.
Roasted Sweet Potato, Black Bean & Lime Rice Bowls - A colorful, tasty, satisfying, protein-packed, budget friendly meal on the table in about 30-40 minutes.
 
Putting it all together:
 
Into a large, deep skillet over medium heat, add 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, 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.
 
 
 
 
 

Enjoy!

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Roasted Sweet Potato, Black Bean & Lime Rice Bowls - A colorful, tasty, satisfying, protein-packed, budget friendly meal on the table in about 30-40 minutes.

Roasted Sweet Potato, Black Bean & Lime Rice Bowls - A colorful, tasty, satisfying, protein-packed, budget friendly meal on the table in about 30-40 minutes.

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 24 votes
Print Pin Rate
Course: Dinner, Lunch, Main Course
Cuisine: American, Tex-Mex
Keyword: healthy
Servings: 4
Calories: 392kcal
Author: Holly Gray

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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Vegan Sweet Potato Black Bean and Lime Rice Recipe | A colorful, tasty, satisfying, protein-packed, budget friendly meal that you can have on the table in about 30-40 minutes.

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Comments

  5. Ashley

    5 stars
    This was very good and super easy to make. I used brown rice instead of white and ate it over a bed of spinach with extra lime squeezed over the top. I’ll definitely be making this again. My 2 year old daughter and hubby also enjoyed it. Yum yum.

    Reply

    • Stephanie

      5 stars
      This was great! Husband and I really liked it. I didn’t have the vegan broth so I just used chicken broth which I know makes it not vegan but it’s all I had 🙂 then I found vegetable stock in the fridge but it was too late haha! We will definitely add this to the dinner rotation!

  9. Kris

    5 stars
    It was very good! I didn’t have the vegan broth so I used some vegetable broth I had. Next time I’m going to wrap it in a tortilla!

    Reply

  10. jacque

    I love the simplicity of this meal. Sometimes I will add some cilantro to the rice. Other times I’ll also go crazy and add some unsweetened coconut!

    Reply

  12. Jennifer

    5 stars
    This turned out great and was easy to make! The whole family, including 3 and 5 year olds, enjoyed it. I did add a diced onion and a can of rinsed/drained corn to the bean and sweet potato mixture. Toppings we used were sliced bell pepper, avocado, green onion and salsa. I’ll definitely be making this again!

    Reply

  13. Laura

    5 stars
    Had to comment. This is such a nice recipe. I used brown basmati, added half a hospital cabbage for extra veg. I’ve re fried a portion every day for my lunch this week.

    Reply

  17. Heather

    5 stars
    I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I added diced onion to the bean and sweet potato mixture, and it was delicious. I can’t wait to make this again. It is definitely a new family favorite. Thank you!

    Reply

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