LunchDinnerMain Course

Sweet Potato and Black Bean Bowl

Name: Sweet Potato and Black Bean Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g sweet potato peeled and diced into 1-inch cubes; 2 tbsp olive oil; 0.5 tsp cumin ground; 0.5 tsp paprika smoked; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 425 g black beans canned, rinsed and drained; 0.5 pcs yellow onion finely chopped; 2 clove garlic minced; 0.25 cup vegetable broth; 1 cup rice uncooked, cooked according to package directions; 1 pcs avocado diced; 0.25 cup fresh cilantro chopped; 1 pcs lime cut into wedges

This vibrant and satisfying bowl features roasted sweet potatoes, seasoned black beans, and fresh avocado over a bed of fluffy rice. It's a wholesome meal packed with plant-based protein and fiber, perfect for a nutritious lunch or dinner.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Easy

VeganVegetarianGluten-free

Mise en place

Ingredients

500 gsweet potato, peeled and diced into 1-inch cubes
425 gblack beans, canned, rinsed and drained
0.5 pcsyellow onion, finely chopped
2 clovegarlic, minced
0.25 cupvegetable broth
1 cuprice, uncooked, cooked according to package directions

for roasting

2 tbspolive oil

for sweet potatoes

0.5 tspcumin, ground
0.5 tsppaprika, smoked
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

1 pcsavocado, diced
0.25 cupfresh cilantro, chopped
1 pcslime, cut into wedges

Equipment

medium skillet · pot · large bowl · baking sheet · parchment paper · knife · oven · cutting board

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
2
In a large bowl, toss the sweet potato with olive oil, cumin, paprika, salt, and black pepper until evenly coated.
About 2 min
3
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
About 1 min
4
Roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through.
About 25 min
Cook’s note: Keep an eye on them to prevent burning.
5
While the sweet potatoes are roasting, cook the rice according to package instructions.
About 20 min
6
Heat a medium skillet over medium heat. Add a splash of olive oil if desired, then add the yellow onion and cook until softened, about 5-7 minutes.
About 7 min
7
Add the garlic to the skillet and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
8
Stir in the black beans, vegetable broth, and a pinch more cumin and paprika if desired. Simmer for 5 minutes, allowing the flavors to meld.
About 5 min
9
To assemble the bowls, divide the cooked rice among four bowls. Top with roasted sweet potatoes and seasoned black beans.
About 2 min
10
Garnish each bowl with diced avocado, fresh cilantro, and a lime wedge.
About 2 min
Cook’s note: Squeeze fresh lime juice over the bowl just before eating for extra brightness.

Keep it good

Storage

Store leftover sweet potato and black bean bowl components separately in airtight containers in the refrigerator.

Reheating

Reheat the sweet potatoes and black beans gently in a microwave or on the stovetop until warmed through. The rice can also be reheated.