Description
Bright, zesty, and incredibly satisfying, this Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce turns simple pantry staples into a colorful, nutrient-packed meal in under an hour. Warm spiced rice, caramelized sweet potatoes, black beans, corn, avocado, and a cool tangy yogurt drizzle make every bite feel like a treat while still fitting into your rotation of quick breakfast ideas, easy dinner favorites, and healthy snack style bowl meals. It’s perfect for busy weeknights, relaxed weekend lunches, or whenever you need fresh dinner ideas and a reliable easy recipe to keep your food ideas fun and wholesome.
Ingredients
2 cups cooked brown or white rice
2 medium sweet potatoes peeled and cut into 1 inch cubes
1 tablespoon olive oil
1 teaspoon chili powder
0.5 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
1 can 15 ounces black beans rinsed and drained
1 cup corn kernels fresh frozen or canned and drained
1 cup cherry tomatoes halved or diced tomato
2 cups shredded romaine or lettuce
1 avocado diced
0.5 cup crumbled queso fresco or feta cheese
2 tablespoons chopped fresh cilantro plus more for garnish
1 lime cut into wedges
1 cup plain Greek yogurt
0.5 cup fresh cilantro leaves packed
1 teaspoon lime zest from 1 lime
3 tablespoons fresh lime juice
1 small garlic clove
1 tablespoon olive oil
1 teaspoon honey or maple syrup
0.25 teaspoon salt
3 tablespoons water plus more as needed
Instructions
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a bowl combine the sweet potato cubes olive oil chili powder cumin smoked paprika salt and black pepper and toss until evenly coated.
3. Spread the sweet potatoes on the prepared baking sheet in a single layer and roast for 22 to 25 minutes stirring once halfway through until tender and caramelized on the edges.
4. While the sweet potatoes roast prepare the rice if it is not already cooked then fluff with a fork and season lightly with a pinch of salt and a squeeze of lime juice.
5. Make the sauce by adding Greek yogurt cilantro lime zest lime juice garlic olive oil honey salt and water to a blender or food processor and blend until smooth and pourable adding a splash more water if needed.
6. Warm the black beans and corn together in a small saucepan over low heat with a pinch of salt and cumin if desired until heated through then keep warm.
7. Prep the fresh toppings by shredding the lettuce halving the cherry tomatoes dicing the avocado chopping the cilantro and cutting the lime into wedges.
8. To assemble divide the warm rice among four bowls then arrange roasted sweet potatoes black beans and corn lettuce tomatoes avocado and cheese on top of each portion.
9. Generously drizzle each bowl with the cilantro lime yogurt sauce and garnish with extra cilantro and lime wedges for squeezing just before serving.
Notes
For the best texture make sure the sweet potatoes are spread out in a single layer on the baking sheet; overcrowding will cause them to steam instead of roast and you’ll miss out on those delicious crispy caramelized edges.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 10
- Sodium: 650
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 85
- Fiber: 16
- Protein: 21
- Cholesterol: 15