Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce Recipe
Introduction
This Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce is a vibrant and satisfying meal packed with roasted vegetables, protein-rich beans, and a tangy creamy dressing. It’s perfect for a wholesome lunch or dinner that’s easy to prepare and full of flavor.
Ingredients
- 1½ cups cooked rice (white or brown – or ½ heaping cup uncooked rice)
- 1 can black beans (15 oz / 400 g can or 1½ cup / 230 g cooked beans – rinsed)
- 1 pound sweet potatoes (peeled and diced)
- 1 bell pepper (any color, chopped)
- 1 onion (sliced)
- ½ cup corn (canned or thawed from frozen)
- ¼ cup pickled jalapeños (sliced, adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt (plus black pepper to taste)
- 1 cup Greek yogurt
- ½ cup fresh cilantro (or parsley if preferred)
- 2 tablespoons lime juice
- 1 tablespoon maple syrup (optional, or honey)
- 1 tablespoon olive oil (plus more to roast the vegetables)
- ½ clove garlic (grated, optional)
- ½ teaspoon salt (for the sauce)
- 3 tablespoons water (to thin the sauce)
- 1 diced avocado (plus crumbled feta, optional)
Instructions
- Step 1: Prepare the rice. If you don’t have cooked rice ready, bring a pot of lightly salted water to a boil. Add ½ cup uncooked rice and cook according to package instructions. Drain if necessary and set aside 1½ cups cooked rice.
- Step 2: Preheat your oven to 400°F (200°C). On a large baking sheet, combine peeled and diced sweet potatoes, chopped bell pepper, and sliced onion. Drizzle with olive oil and sprinkle smoked paprika, cumin, salt, and black pepper. Toss everything to coat evenly, then spread out in a single layer.
- Step 3: Roast the vegetables in the preheated oven for 25 to 30 minutes, until they are tender and lightly browned around the edges.
- Step 4: While the vegetables roast, prepare the cilantro lime yogurt sauce. In a blender or food processor, combine Greek yogurt, fresh cilantro, lime juice, olive oil, grated garlic (if using), maple syrup (if using), salt, and water. Blend until smooth and creamy, but don’t overblend. The sauce should be pourable.
- Step 5: Remove the roasted vegetables from the oven. Add the drained black beans, corn, and pickled jalapeños directly to the baking sheet. Season with a pinch of salt and black pepper and squeeze half a lime over the mixture. Toss everything gently to combine and let the rice and beans absorb the roasted flavors.
- Step 6: Assemble the bowls by spooning the vegetable and bean mixture over the cooked rice. Top with diced avocado and extra pickled jalapeños if desired. Drizzle generously with the cilantro lime yogurt sauce and sprinkle with crumbled feta if you like. Serve warm.
Tips & Variations
- For extra protein, add grilled chicken or tofu to the bowl.
- Try swapping sweet potatoes for butternut squash or zucchini depending on the season.
- If you prefer a spicier sauce, add a small jalapeño or a pinch of cayenne pepper to the yogurt dressing.
- Use parsley instead of cilantro for a milder, more herbaceous flavor.
- To make this vegan, substitute the Greek yogurt for a plant-based yogurt and omit the feta cheese.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the cilantro lime yogurt sauce separate to maintain its fresh texture. Reheat the rice and vegetable mixture gently in the microwave or on the stove, then add fresh avocado and sauce before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried black beans instead of canned?
Yes, you can use dried black beans. Just be sure to soak them overnight and cook them until tender before using. Measure about 1½ cup cooked beans to substitute for one 15 oz can.
What can I substitute if I don’t have pickled jalapeños?
If pickled jalapeños aren’t available, use fresh jalapeño slices for a fresher, spicier bite or substitute with banana peppers or mild pepperoncini for a less spicy, tangy flavor.
Print
Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and hearty Black Bean and Rice Bowl featuring roasted sweet potatoes, bell peppers, and onions, complemented by a creamy cilantro lime yogurt sauce. Perfect for a nourishing and flavorful meal that’s easy to prepare and packed with nutrition.
Ingredients
Scale
Grains and Beans
- 1½ cups cooked rice (white or brown – or ½ heaping cup uncooked rice)
- 1 can black beans (15 oz / 400 g can or 1½ cup / 230 g cooked beans – rinsed)
Vegetables
- 1 pound sweet potatoes (peeled and diced)
- 1 bell pepper (any color, chopped)
- 1 onion (sliced)
- ½ cup corn (canned or thawed from frozen)
- ¼ cup pickled jalapeños (sliced, adjust amount to taste)
- 1 diced avocado
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt (plus extra and black pepper to taste)
Sauce and Dressing
- 1 cup Greek yogurt
- ½ cup fresh cilantro (or parsley as alternative)
- 2 tablespoons lime juice
- 1 tablespoon maple syrup (optional, can substitute honey)
- 1 tablespoon olive oil (plus more for roasting vegetables)
- ½ clove garlic (grated, optional)
- ½ teaspoon salt
- 3 tablespoons water (to thin sauce)
Additional
- Crumbled feta cheese (optional garnish)
Instructions
- Prep the rice: Have 1½ cups cooked rice ready. If you don’t have cooked rice, bring a pot of lightly salted water to a boil. Add ½ cup uncooked rice and cook according to package directions. Drain if needed and set aside.
- Roast the vegetables: Preheat oven to 400°F (200°C). Add the peeled and diced sweet potatoes, chopped bell pepper, and sliced onion to a large baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and black pepper. Toss to coat and spread in a single layer. Bake for 25 to 30 minutes until vegetables are tender and lightly browned at the edges.
- Make the sauce: While the vegetables roast, combine Greek yogurt, fresh cilantro, lime juice, olive oil, grated garlic, maple syrup (if using), salt, and water in a blender or food processor. Blend until creamy and pourable but don’t overblend to keep texture light.
- Add beans and rice: Remove the roasted vegetables from the oven. Add the rinsed black beans, corn, and pickled jalapeños directly to the baking sheet. Season with a couple of pinches of salt and black pepper. Squeeze half a lime over the mixture and toss well so the rice and beans absorb the roasted flavors.
- Serve: Spoon the mixture into serving bowls. Top each bowl with diced avocado and extra pickled jalapeños if desired. Drizzle generously with the cilantro lime yogurt sauce. Add crumbled feta cheese for an extra creamy touch if preferred. Serve warm for a complete, flavorful meal.
Notes
- You can use either white or brown rice based on preference.
- Maple syrup in the sauce is optional but adds a subtle sweetness balancing the lime.
- Pickled jalapeños can be adjusted or omitted depending on your spice tolerance.
- Crumbled feta adds a tangy richness but can be left out for a dairy-free option.
- If fresh cilantro is unavailable, parsley makes a good substitute for the sauce.
- Ensure to toss the beans and rice mixture well after roasting for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican-inspired
Keywords: black bean bowl, rice bowl, roasted sweet potatoes, cilantro lime sauce, vegetarian, healthy meal, easy dinner, roasted vegetables
