Best Black Bean Sweet Potato Rice Bowls Recipes

BLACK BEAN & SWEET POTATO RICE BOWLS

Black Bean & Sweet Potato Rice Bowls image

With three hungry boys in my house, dinners need to be quick and filling, and it helps to get in some veggies, too. This one is a favorite because it's hearty and fun to tweak with different ingredients. -Kim Van Dunk, Caldwell, New Jersey

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3/4 cup uncooked long grain rice
1/4 teaspoon garlic salt
1-1/2 cups water
3 tablespoons olive oil, divided
1 large sweet potato, peeled and diced
1 medium red onion, finely chopped
4 cups chopped fresh kale (tough stems removed)
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons sweet chili sauce
Lime wedges, optional
Additional sweet chili sauce, optional

Steps:

Place rice, garlic salt and water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until water is absorbed and rice is tender, 15-20 minutes. Remove from heat; let stand 5 minutes., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; saute sweet potato 8 minutes. Add onion; cook and stir until potato is tender, 4-6 minutes. Add kale; cook and stir until tender, 3-5 minutes. Stir in beans; heat through., Gently stir 2 tablespoons chili sauce and remaining oil into rice; add to potato mixture. If desired, serve with lime wedges and additional chili sauce.

Nutrition Facts : Calories 435 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 405mg sodium, Carbohydrate 74g carbohydrate (15g sugars, Fiber 8g fiber), Protein 10g protein.

SWEET POTATO AND BLACK BEAN RICE BOWLS

Sweet Potato and Black Bean Rice Bowls image

I like to use a shorter, stickier rice for these bowls, so it feels a little heartier. Sticky rice is mixed with lime, cilantro and jalapeño, then tossed with black beans and topped with sweet potatoes for the perfect, filling, vegan meal. It's great for meal prep, too!

Provided by Megan Mitchell

Categories main-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

3 medium orange sweet potatoes, peeled and cut into 1/2-inch cubes
2 to 3 tablespoons liquid coconut oil
2 teaspoons ground coriander
Kosher salt
2 cups medium-grain rice, such as Calrose, rinsed until the water runs clear
1 bay leaf
2 limes, zested and juiced
1 medium jalapeño, minced
3/4 cup cilantro leaves and stems, finely minced
One 15-ounce can black beans, drained and rinsed
2 medium Haas avocados, thinly sliced
Cilantro sprigs, for garnish
Jalapeño slices, for garnish
Lime wedges, for garnish

Steps:

Preheat the oven to 425 degrees F.
Place the sweet potato cubes on a large sheet tray and liberally drizzle with the coconut oil, then sprinkle with the coriander and a good amount of salt. Toss and spread out into a flat, even layer. Bake for 15 minutes, toss, then bake until golden and tender, another 10 minutes.
Meanwhile, stir together the rinsed rice, 4 cups water, bay leaf and 1 teaspoon salt in a medium saucepan. Bring up to a boil over medium-high heat, cover, decrease the heat to low and simmer for 10 minutes. Remove the lid, increase the heat to medium and cook until all of the liquid has absorbed, about 5 minutes. Let sit uncovered for 5 minutes.
Spoon the cooked rice into a large bowl then add the lime zest and juice, jalapeño, cilantro and black beans. Toss together, then taste for seasoning and add more salt if needed.
To serve, scoop some of the rice and bean mixture into a shallow bowl, then top with some of the roasted sweet potatoes, sliced avocado, cilantro sprigs, sliced jalapeños and a lime wedge.