This zesty and bright sweet potato black bean bowl is filling and creamy. It’s packed with nutrients, fiber, and plant-based protein. It’s vegan, gluten-free, dairy-free, soy-free, nut-free, and low-calorie.

I love a good, healthy rice bowl. They’re easy to make, usually packed with whole ingredients, and have an endless amount of variety.

This sweet potato black bean rice bowl is just that. The recipe is perfect for healthy eaters craving something packed with nutrients that add variety and bold flavors. Forget about having boring healthy food!

I love it because it’s hearty yet light, loaded with vibrant ingredients, and the best part is that it comes together in less than an hour.

I love it because it’s vegan. However, I can easily adapt it to any needs (like adding some chicken fillets to boost the protein content).

So, yes. You can do that with this one!

What I love about this dish is the different flavors and textures it has to offer.

It combines roasted sweet potatoes, seasoned black beans, and lime-infused basmati rice with a range of fresh toppings to create the ultimate meal.

Another of the great things about this recipe is that you can easily modify it.

Keep in mind that this recipe offers only 12 grams of protein. While it may be enough for some, others may want to load it up with extra protein.

To keep it plant-based, consider adding grilled tofu, chickpeas, or a plant-based meat substitute. You can also add the animal protein of your choice.

You can also replace some of the ingredients to adjust the calories and make it lower in carbs. For example, I’ve tried substituting basmati rice with cauliflower, and there are no words to describe how yummy it turns out!

And, for my heat lovers, you can add diced jalapeños or drizzle some sriracha over your bowl for an extra burst of heat.

Ingredients and Substitutes

Sweet potatoes, cut into 1″ cubes (2 medium) – If you want to add some variety, you can substitute with diced butternut squash or carrots (or a mix of all of them).

Olive oil (1 tbsp + 1 tsp, divided) – You can also use avocado oil or ghee (keep in mind that this is vegetarian but not vegan).

Black beans, drained and rinsed (15 oz can) – If you don’t have any, you can use kidney beans or pinto beans.

RICE

Olive oil (1 tbsp)

White basmati rice, uncooked (1 cup) – can also use brown rice, quinoa, or couscous. You can also use cauliflower or broccoli rice for a low-carb option.

Garlic, minced (2 cloves) – If you lack fresh garlic (or don’t want to chop some), you can use garlic flakes or powder.

Vegetable broth (1 1/2 cups)

 Lime, freshly squeezed (1) – You can also use lemons, but reduce the amount since it can make it too tart.

Salt (1 tsp)

Lime zest, from the juiced lime (1)

SEASONINGS

Paprika (1 tsp) – You can use smoked paprika for a different flavor profile or use chipotle powder for some heat.

Chili powder (1/2 tsp) – if you don’t have any, you can use cayenne pepper.

Ground cumin (1/2 tsp)

Garlic powder (1/2 tsp)

Onion powder (1/2 tsp)

Salt and black pepper, to taste

TOPPINGS

Avocado, cubed – You can also use guacamole (you’ll thank me later)

Red onion, sliced – If you don’t like the strong taste red onions have to offer, you can use cooked onions or crunchy onions.

Cilantro, chopped – Replace with parsley if you don’t have cilantro.

Lime, sliced into wedges

How to Make Sweet Potato Black Bean Rice Bowl

Step 1. First, we need to prepare the sweet potatoes. Grab a bowl, place the cubed sweet potatoes, and drizzle them with 1 tsp of olive oil. Toss them to coat them.

Step 2. Preheat the oven to 400F and prepare a large baking sheet. Ths is when you’ll want to place the sweet potatoes on the baking sheet and spread them out so they get evenly cooked.

Step 3. Cook the sweet potatoes for 12-15 minutes until they are soft.

Step 4. Now, grab a saucepan and place it over medium-high heat. Add 1 tbsp of olive oil.

Step 5. When the olive oil is hot, add the white basmati rice and the garlic. Give it a good stir and sauté for 1 minute.

Step 6. Pour the vegetable broth, squeeze the lime juice, and add the salt. Reduce the heat and cover it.

Step 7. Let the rice simmer for roughly 20 minutes or until it becomes tender. Once it’s cooked, stir in the lime zest and set it on the side.

Step 8. Grab a large skillet and place it over medium-high heat. Add 1 tbsp of olive oil, the roasted sweet potatoes, black beans, and all the spices. 

Step 9. Give everything a good mix until it’s well-blended. Cook for roughly 5 minutes, making sure you constantly stir it.

Step 10. Add the cooked rice.

Step 11. Mix it thoroughly, and cook for another 1-2 minutes, making sure everything gets heated up.

Step 12. When you are ready to serve, place the meal in a bowl and add the toppings: avocado, red onion, cilantro, and lime. Or something of your own liking!

What to Serve with This Sweet Poato Black Bean Rice Bowl

This bowl is a complete meal on its own. However, there are some great sides you can add if you want to elevate it a little.

Here are some of my favorite sides to have with this recipe.

• Green salad with light vinaigrette
• Mexican street corn
• Chilled gazpacho or sopa Azteca
• Avocado salad
• Creamy Taco Soup
• Tomato Feta Soup

Other Toppings You Can Add

• Tortilla chips
• Guacamole
• Salsa
• Sour cream
• Diced jalapeños (for some heat)

Fridge and Freezer Storage

This recipe is perfect for meal prep or saving leftovers for a quick lunch the next day.

When you want to store it, place all the cooked ingredients (without the toppings) in an airtight container. You can keep it in the fridge for 4-5 days.

Store the fresh toppings on the side to keep them fresh. When you are ready to have it again, just add the toppings once you reheat it.

For longer storage, freeze the sweet potato, rice, and beans in individual portions. Leave out the fresh toppings as well.

To reheat it, you can use either the microwave or stove. I always add a splash of vegetable broth just to revive it a bit.

Other Rice Bowls

• Salmon Bowl
• Orange Chicken Bowls
• Greek Chicken Bowls
• Teriyaki Chicken Bowls
• Honey Garlic Shrimp Bowls