Description
This Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce is a vibrant, protein-packed meal that feels like comfort food and healthy takeout all at once. Fluffy rice, smoky black beans, caramelized sweet potatoes, juicy tomatoes, and creamy avocado are layered into a hearty bowl, then finished with a zesty cilantro-lime Greek yogurt sauce that ties everything together. It’s perfect for quick breakfast-for-dinner nights, easy dinner meal prep, healthy snack-style lunches, or anytime you need fresh, colorful breakfast ideas and dinner ideas in one easy recipe.
Ingredients
1 ½ cups cooked brown rice
1 can black beans drained and rinsed
1 medium sweet potato peeled and cubed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
½ cup corn kernels fresh or frozen
½ cup cherry tomatoes halved
¼ cup red onion thinly sliced
2 cups shredded romaine lettuce or mixed greens
1 avocado diced
¼ cup crumbled feta cheese or queso fresco
1 lime cut into wedges
2 tablespoons chopped fresh cilantro
¾ cup plain Greek yogurt
¼ cup fresh cilantro leaves packed
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 small garlic clove minced
1 tablespoon olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Add the cubed sweet potato to the baking sheet and drizzle with olive oil. Sprinkle with cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper, then toss to coat evenly.
3. Spread the sweet potatoes into a single layer and roast for 20 to 25 minutes, stirring once halfway through, until tender and caramelized on the edges.
4. While the sweet potatoes roast, warm the black beans and corn in a skillet over medium heat with a small splash of water or a drizzle of olive oil, stirring occasionally until heated through. Season with a pinch of salt and pepper to taste.
5. If the rice is not already cooked, prepare it according to package directions. Fluff with a fork and season with a pinch of salt and a squeeze of lime juice if desired.
6. Make the cilantro lime yogurt sauce by adding Greek yogurt, cilantro leaves, lime juice, lime zest, garlic, olive oil, salt, and black pepper to a blender or food processor. Blend until smooth and creamy, then taste and adjust seasoning as needed.
7. Prepare the fresh toppings by halving the cherry tomatoes, thinly slicing the red onion, shredding the lettuce or greens, dicing the avocado, crumbling the feta cheese, and chopping the cilantro.
8. To assemble each bowl, start with a layer of shredded lettuce or greens and a scoop of warm brown rice.
9. Add a generous spoonful of black beans and corn to one side of the bowl, then add a portion of roasted sweet potatoes to another section.
10. Arrange the cherry tomatoes, red onion, avocado, and crumbled feta cheese over the top of the bowl.
11. Drizzle the cilantro lime yogurt sauce generously over each bowl, reserving extra on the side for serving.
12. Garnish with chopped fresh cilantro and a lime wedge for squeezing over the top just before eating. Serve immediately while the rice, beans, and sweet potatoes are still warm.
Notes
For the best texture, don’t overcrowd the sweet potatoes on the baking sheet—if they’re piled on top of each other, they’ll steam instead of roast and you’ll miss out on those delicious crispy, caramelized edges.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 8
- Sodium: 620
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 88
- Fiber: 14
- Protein: 22
- Cholesterol: 20