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
Process
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!
Add a Note
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. | |
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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