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:
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.
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.
Cheers!
More tasty sweet potato recipes:
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.
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Servings: 4
Calories: 392kcal
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
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Sue
Do you have the nutritional values for this recipe?
thiswifecooks
Yes! It’s at the bottom of the printable recipe, just below the video.
Emily
Came out delicious!
thiswifecooks
Awesome! Thanks for the update! 🙂
Meredith
10/10 would make again
thiswifecooks
Awesome! Thank you so much! 🙂
Kristin
Delicious meal! Easy and so satisfying. This will be a repeat at our house for sure!
thiswifecooks
Thank you! I’m so glad to hear you enjoyed it!
Ashley
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.
thiswifecooks
Thanks, Ashley! I’m so glad you all enjoyed it! Nice touch adding the spinach! 🙂
Laura
Anxious to finally make this tonight! Using arborio rice and vegan broth I made last week!
thiswifecooks
Yay! Looking forward to your feedback! 🙂
Stephanie
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!
Suzanne
This looks so good! What a simple but satisfying bowl with lots of flavor!
thiswifecooks
Thank you so much! 🙂
Vanessa
Thanks for sharing! Does it keep long?
thiswifecooks
We’ve never had any leftovers but it should be good for a day or two in the fridge.
Kris
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!
thiswifecooks
Good idea! Glad to know that vegetable broth works just as well. 🙂
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!
thiswifecooks
Oooh… coconut sounds good! 🙂
CaiLea
Can you do brown rice instead of white?
thiswifecooks
Absolutely! 🙂
Jennifer
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!
thiswifecooks
I love your additions! Sounds like a great meal! 🙂
Laura
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.
thiswifecooks
Brown basmati rice sounds good! And I love that you meal prep with this recipe!
Stephanie
So simple but so yummy. Whole family loved this.
thiswifecooks
Thanks, Stephanie! 🙂
Lisa
This meal was full of flavor! Followed the recipe. May make with shredded chicken ne t time.
thiswifecooks
I’m so glad you enjoyed it! Thank you! 🙂