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.
Equipment
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!
Serving: 1serving, Calories: 239kcal, Carbohydrates: 43g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 433mg, Potassium: 431mg, Fiber: 4g, Sugar: 5g, Vitamin A: 11482IU, Vitamin C: 29mg, Calcium: 48mg, Iron: 2mg
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