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.
Print
Pin
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!