Black Bean and Sweet Potato Rice Bowl
Looking for a quick, nutritious, and delicious meal? This 30-minute Black Bean and Sweet Potato Rice Bowl is the perfect easy vegan dinner, great on its own or served in tacos or burritos.
Black beans and sweet potatoes are a perfect combination. Anyone else agree?
If you agreed with me, then after making this recipe, you absolutely have to try my black bean and sweet potato veggie burgers-they are just as delicious!
I have to say, this black bean and sweet potato rice bowl is one of my favorite meals to prep. Not only is it delicious, but it’s packed with fiber and plant-based protein.
It’s easy to make (ready in 30 minutes) and loaded with wholesome ingredients. Plus, it’s naturally gluten-free and vegan.
So, if you’re craving a satisfying and nutritious meal, this recipe has you covered!
Why You’ll Love This Recipe
- Quick and Easy: Ready in 30 minutes, this recipe is perfect for busy weeknights or meal prep.
- Flavorful Ingredients: Sweet potatoes, black beans, red pepper, and brown rice go together perfectly!
- Great Meal Prep: This rice mixture keeps well in the fridge for 4-5 days, making it a great meal prep option.
- Budget-Friendly: Made with affordable ingredients like sweet potatoes, black beans, and rice.
- Balanced Meal: Black beans provide fiber and plant-based protein, while the sweet potato and brown rice are great sources of complex carbs, making this rice bowl a well-balances and nutritious meal!
- Versatile: Add your favorite toppings, or serve it in burritos or tacos for a twist!
Ingredients Needed
- Sweet Potatoes: Packed with fiber, vitamins, and antioxidants, they add a hearty texture to this dish.
- Black Beans: A great source of plant-based protein and fiber.
- Brown Rice: The wholesome base to this meal.
- Vegetables: chopped onion, garlic, and red bell pepper add flavor.
- Spices: Smoked paprika, salt, and pepper add a light spice and flavor to the dish without overpowering the other ingredients. If you’re looking for a little extra heat, feel free to add cumin or chili powder.
How To Make Black Bean and Sweet Potato Rice Bowl
- Prepare the Sweet Potatoes: There’s two ways you can do this:
- Preheat the oven to 400°F. Peel and dice the sweet potatoes into 1-inch cubes. Toss with olive oil, salt, and pepper. Arrange the sweet potatoes onto a parchment-lined baking sheet and bake for 25-30 minutes, or until tender and slightly crispy on the edges.
- Pierce fork holes into the sweet potatoes. Microwave each sweet potato for about 6 minutes, or until soft. Let cool, then cut the sweet potato in half and dice into 1-inch cubes, removing the skin.
- Cook the Rice: Cook the brown rice according to the package instructions.
- Make the Rice Mixture: Heat olive oil in a pan over medium heat. Add diced onions, minced garlic, and diced red bell pepper. Sauté for about 8 minutes, or until the vegetables are tender. Stir in the spices. Add in the black beans, cooked sweet potatoes, and cooked brown rice. Stir everything together until evenly mixed and heated through.
Serving Ideas
This Black Bean and Sweet Potato Rice Bowl is incredibly versatile. While it’s delicious on it’s own, you can also transform it into a few other dishes, such as:
- Burrito bowl or tacos for a fun twist.
- Burrito for a grab-and-go option.
- Nachos as a delicious topping.
- Quesadilla for extra flavor.
Tips and Substitutions
While this dish is perfect as-is (in my humble opinion), I know sometimes you might not have all the ingredients on hand, so here are a few simple substitutions and tips to help make this recipe your own.
- Sweet Potato Substitute: If you’re short on sweet potatoes, butternut squash would be a great substitute.
- Rice Substitute: You can swap brown rice for white rice, quinoa, or cauliflower rice for a lighter meal.
- Beans: Kidney beans, pinto beans, or even chickpeas would also work instead of black beans.
- Add Protein: For even more protein, add sautéed tofu, tempeh, or your protein of choice.
- Add Some Heat: For more spice, feel free to add a dash of cumin, chili powder, or a pinch of cayenne pepper.
More Healthy Dinner Recipes
- Sweet Potato Burrito Bowls with Mango Corn Salsa
- Cauliflower, Sweet Potato & Chickpea Buddha Bowls
- Black Bean & Sweet Potato Veggie Burgers
- Baked Tofu, Spinach & Chickpea Quinoa Bowl
- Buffalo Tofu Salad
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Black Bean and Sweet Potato Rice Bowl
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 15oz can black beans, rinsed and drained
- 2 medium sweet potatoes
- 1 red bell pepper, diced
- 1 cup brown rice
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon cumin, optional
Instructions
Make the brown rice
- Cook the brown rice per package instructions.
There are two options for cooking the sweet potato:
- 1. Pierce fork holes in sweet potatoes (all around). Microwave each sweet potato for about 6 minutes. Let cool, then cut down the middle of the sweet potato and cut into 1″ cubes.
- 2. Peel the sweet potatoes and cut into 1″ cubes. Place on a parchment lined baking sheet, drizzle with a little olive oil, salt + pepper, and bake for 25-30 minutes at 400°F.
Make the rice mixture
- Add olive oil to a pan over medium heat. Add diced onions, minced garlic, and diced red bell pepper and sauté for about 8 minutes, or until tender.
- Add salt, smoked paprika, cumin and black pepper and sauté for another minute.
- Add the black beans, cooked sweet potato and cooked brown rice. Mix and heat through for about 5 minutes.
- Enjoy this rice mixture on it’s own with desired toppings (such as avocado, salsa, pico de gallo, tortilla strips, fresh lime juice), or enjoy in tacos, burritos, burrito bowls, or quesadillas!
