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
