Sweet Potato Black Bean Rice Bowl



  • 2 sweet potatoes, peeled and diced
  • 2 tablespoons olive or avocado oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • salt and pepper
  • juice of 1 lime
  • 1 (15-ounce) can no salt added black beans
  • 1 cup frozen sweet corn
  • 1/3 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 cup whole grain brown rice


  1. Follow package instructions to cook the brown rice.
  2. Place sweet potatoes in a bowl.  Drizzle with oil, chili powder, cumin, garlic powder, salt, pepper, and the juice of 1/2 of the lime.  Toss to coat all the potatoes.  Transfer to a skillet and saute over medium heat 10-15 minutes, until tender.  (Or, bake in a 375 degree oven on a baking sheet for about 30 minutes.)
  3. Thaw corn in microwave for 1-2 minutes.  Stir together corn, red onion, cilantro, and the juice of the other 1/2 of the lime.
  4. Pour black beans into a saucepan.  Heat over medium heat 5-10 minutes.
  5. Layer a bowl with rice, black beans, sweet potatoes, and corn salsa.

This bowl is also delicious with tomatoes and avocado!  Not a fan of brown rice (or don’t have the 45 minutes to cook it)?  Substitute any other whole grain you like!

Serves four.


Adapted from realhousemoms.com