Description
A simple recipe for a satisfying bowl featuring roasted sweet potatoes and black beans.
Ingredients
Scale
- 1 large sweet potato, cubed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup cooked brown rice
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup chopped red onion
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potato with olive oil, chili powder, cumin, and salt on a baking sheet.
- Roast the sweet potatoes for 20 to 25 minutes, turning halfway, until tender and slightly browned.
- While the potatoes roast, combine the rinsed black beans, corn, red onion, cilantro, and lime juice in a bowl. Mix well.
- Divide the cooked brown rice among serving bowls.
- Top the rice with the roasted sweet potatoes and the black bean mixture.
- Serve immediately.
Notes
- You can add a dollop of plain Greek yogurt or avocado slices for extra creaminess.
- For faster cooking, microwave the sweet potatoes for 3-4 minutes before roasting.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 350
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 18
- Protein: 15
- Cholesterol: 0
Keywords: sweet potato, black bean, bowl, vegetarian, easy dinner, healthy lunch, cumin, chili powder