Sweet Potato Black Bean Bowls
It's hard to beat a gorgeous, colourful bowl like this. You get a little of everything you love, coming together in every delicious bite. Seasoned & roasted sweet potato chunks, blistered corn salsa, black beans, cheese, veg, and hearty brown rice, a bowl that's both nutritious, and delish!
PREP TIME
35 minutes
COOK TIME
40 minutes
INGREDIENTS
29
Serves: 4
Ingredients
- 2 cups2 cups2 cups Brown Rice, Dry
- 540 ml540 ml540 ml Black Beans, Salt-Free. Drained & Rinsed
- 4 whole4 whole4 whole Sweet Potato, Medium sized. (Approx 4C) Cut in to approx 3/4" cubes
- 1 whole1 whole1 whole Extra Virgin Olive Oil, See Recipe
- 4 tsp4 tsp4 tsp Chili Powder, I used Mexican Chili
- 2 tsp2 tsp2 tsp Chipotle Powder
- 2 tsp2 tsp2 tsp Cumin, Ground
- 1 tsp1 tsp1 tsp Oregano, Dried
- 2 tsp2 tsp2 tsp Garlic Powder
- 2 tsp2 tsp2 tsp Onion Powder
- 1.5 tsp1.5 tsp1.5 tsp Himalayan Pink Salt
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
- 2 whole2 whole2 whole Sweet Corn, Peaches & Cream, stripped from cob
- 1 whole1 whole1 whole Jalapeño Pepper, seeded & diced
- 0.5 whole0.5 whole0.5 whole Red Onion, diced
- 2 Tbsp2 Tbsp2 Tbsp Cilantro, chopped. More if desired
- 1 clove1 clove1 clove Garlic, crushed & minced
- 2 whole2 whole2 whole Lime
- 1 whole1 whole1 whole Tajin Seasoning
- 1 whole1 whole1 whole Himalayan Pink Salt, To Taste
- 1 cup1 cup1 cup Monterey Jack Cheese, shredded
- 1 whole1 whole1 whole Pickled Onions
- 1.5 cups1.5 cups1.5 cups Red Cabbage, Finely shredded. More if needed
- 1 whole1 whole1 whole Feta Cheese, crumbled
- 1 whole1 whole1 whole Salsa Verde
- 1 whole1 whole1 whole Sriracha Mayonnaise, Sub any spicy mayo.
Roasted Sweet P's
Corn Salsa
Assembly
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 425 F. Add the cubed sweet potatoes to a bowl and drizzle them generously with oil, (make sure it's a high smoke point oil!) tossing to coat them. Next, add all of the potato spice blend and toss until your taters are nice and coated. Transfer the spiced taters to a parchment lined baking sheet and spread them in a single layer.
- Bake for 35 - 40 minutes, flipping a couple of times. Taste and adjust your salt if needed.
- While the potatoes cook, cook your brown rice according to package directions. Once finished, fluff and leave covered.
- In the meantime, begin preheating a skillet with a little EVOO set to about medium heat. Once heated, add the corn and cook until niblets have some golden brown / charred colour, stirring occasionally. Remove and transfer the corn to a small mixing bowl. To that same mixing bowl, add the jalapeno, cilantro, garlic, red onion, zest of one lime, and the juice of one to start. Season with Tajin & salt to taste. Add additional lime juice if the corn salsa is not citrusy enough. Put bowl aside until assembly.
- ASSEMBLY - Start by serving up about 1 C of cooked brown rice / bowl. Drizzle the rice with salsa verde before building the bowls. Scoop some of the roasted sweet potatoes in to one section of the bowl followed by a scoop of black beans next to it. Building in a circle, add your corn salsa, some crumbled feta, 1/4 C of the monterey jack cheese, gorgeous red cabbage, and pickled onions. Finish the bowls with a drizzle of chipotle mayo and additional fresh cilantro.
- ENJOY!
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My Notes:
About This Recipe
Show nutritional information
Entrées Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1205 |
| Fat: | 28 g |
| Carbohydrates: | 191 g |
| Protein: | 52 g |
| Cholesterol: | 59 g |
| Sodium: | 1522 mg |
| Fiber: | 30 g |
| Sugars: | 22 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Sweet Potato Black Bean Bowls”
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This has so many of my favorite things. I’m definitely adding it to my meal planning.
Yay! Thank you! I’m obsessed with the rainbow assortment of colours. I was trying lol