Sweet Potato and Black Bean Bowls

Name: Sweet Potato and Black Bean Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Florida
Ingredients: 2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes; 3 tablespoons olive oil; 1 1/2 teaspoons ground cumin; 1 teaspoon chili powder; 1 1/4 teaspoons salt; 1 1/2 cups long-grain white rice; 2 1/2 cups water (for the rice); 2 canned black beans, drained and rinsed (15-ounce cans); 2 garlic cloves, minced; 1/2 red onion, finely diced; 2 limes; 1/4 cup fresh cilantro, chopped; 1 ripe avocado

Category: Meals (Cuban-FL, citrus, pork, chicken, rice) Yield: 4 servings (scale 2/4/6/8 in the app) Prep 15 min Cook 30 min Total 45 min Method: OVEN Main: sweet potato Vegetarian

Roasted sweet potatoes, cumin-spiced black beans, and rice come together in a filling meatless bowl. Lime, red onion, and fresh cilantro brighten every bite. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Scrub the sweet potatoes and limes, and wash the cilantro and avocado skin under running water before cutting. Cool cooked rice quickly in shallow containers and chill within 2 hours (1 hour if above 90°F). Reheat rice, beans, and sweet potatoes to 165°F.

Allergens: None listed

Equipment

rimmed baking sheet
medium saucepan with lid
small saucepan
vegetable peeler
knife
cutting board

Ingredients (for 4 servings)

2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 1/4 teaspoons salt
1 1/2 cups long-grain white rice
2 1/2 cups water (for the rice)
2 canned black beans, drained and rinsed (15-ounce cans)
2 garlic cloves, minced
1/2 red onion, finely diced
2 limes
1/4 cup fresh cilantro, chopped
1 ripe avocado

Directions

1. Heat the oven to 425°F. Scrub the sweet potatoes and limes, and wash the cilantro and avocado skin under running water.
2. Toss the sweet potato cubes with 2 tablespoons oil, 1 teaspoon cumin, the chili powder, and 3/4 teaspoon salt. Spread in a single layer on a rimmed baking sheet and roast 25 to 30 minutes, flipping halfway, until tender and browned at the edges.
3. Meanwhile, rinse the rice. Bring the rice, water, and 1/4 teaspoon salt to a boil in a medium saucepan, cover, reduce to low, and cook 18 minutes. Rest covered 5 minutes, then fluff.
4. Heat the remaining 1 tablespoon oil in a small saucepan over medium heat. Cook the garlic 30 seconds, then add the beans, remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon salt, and 2 tablespoons water. Cook 5 minutes, stirring, until hot.
5. Squeeze the juice of 1 lime over the beans. Cut the other lime into wedges and slice the avocado.
6. Build bowls with rice, beans, sweet potatoes, red onion, avocado, and cilantro, with lime wedges on the side.
7. Chill leftovers within 2 hours (1 hour if the room is above 90°F); store the avocado separately.

Skill taught

Roasting sweet potato cubes until browned at the edges.

Affordable substitution

Skip the avocado and top with shredded cabbage, and buy sweet potatoes loose by the pound, which is often cheaper than bagged.

Optional variation

Top with crumbled queso fresco or a spoonful of sour cream (adds milk).

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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