Best 3 Black Bean Sweet Potato Rice Bowls Recipes
**Black Bean Sweet Potato Rice Bowls: A Fusion of Flavors and Textures**
Indulge in a delightful culinary journey with our Black Bean Sweet Potato Rice Bowls, a vibrant fusion of flavors and textures that will tantalize your taste buds. This wholesome dish combines tender black beans with the natural sweetness of roasted sweet potatoes, fluffy rice, and a symphony of crisp and fresh vegetables. Drizzled with a zesty cilantro-lime dressing, each bite is a harmonious blend of sweet, savory, and tangy notes. Whether you're a vegetarian seeking a protein-packed meal or a meat-lover looking for a lighter option, these rice bowls offer a satisfying and nutritious feast.
**Recipes Included:**
1. **Black Bean and Sweet Potato Fiesta**: This recipe showcases the perfect balance of flavors with roasted sweet potatoes, black beans, and a zesty avocado-cilantro dressing.
2. **Quinoa and Roasted Vegetable Bowl with Black Bean Salsa**: A medley of roasted vegetables, quinoa, and black bean salsa create a symphony of textures and colors in this vibrant bowl.
3. **Southwestern Black Bean and Sweet Potato Stuffed Bell Peppers**: Bell peppers are transformed into edible bowls, filled with a flavorful combination of black beans, sweet potatoes, and a tangy tomato sauce.
4. **Enchilada Stuffed Sweet Potatoes**: These stuffed sweet potatoes are a delightful twist on the classic enchilada, filled with a mixture of black beans, sweet potatoes, and a savory enchilada sauce.
5. **Black Bean and Sweet Potato Burrito Bowls**: Build your own burrito bowl with a choice of rice, black beans, sweet potatoes, and an array of fresh toppings, drizzled with a creamy avocado dressing.
6. **Sweet Potato and Black Bean Tacos**: These tacos feature a unique combination of roasted sweet potatoes, black beans, and a tangy slaw, wrapped in a warm tortilla.
With a variety of recipes to choose from, our Black Bean Sweet Potato Rice Bowls offer a culinary adventure that caters to diverse tastes and preferences. Dive into the world of flavors and textures with these delectable dishes that nourish both body and soul.
ROASTED SWEET POTATO, BLACK BEAN, AND CHORIZO BREAKFAST BOWLS
These breakfast bowls are a change from the usual and are loaded with a variety of flavors and textures. Home- or store-made chorizo is best, but feel free to use your favorite brand. You may also combine the sweet potatoes, black beans, chorizo and avocados all together before topping with the egg. I like to top mine with cotija cheese, cilantro, and chipotle hot sauce.
Provided by France C
Categories 100+ Breakfast and Brunch Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
- Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
- Meanwhile, combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.
- Brown chorizo in a large skillet over medium-high heat, breaking up any large clumps, for 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.
- Crack eggs into the skillet and cook until whites are set and yolks reach the desired doneness, 3 to 5 minutes.
- Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.
Nutrition Facts : Calories 826.1 calories, Carbohydrate 58.4 g, Cholesterol 290.7 mg, Fat 52 g, Fiber 18.6 g, Protein 34.8 g, SaturatedFat 6.1 g, Sodium 2071.5 mg, Sugar 7 g
BLACK BEAN & CORN QUINOA
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.
SWEET POTATO AND BLACK BEAN RICE BOWLS
I like to use a shorter, stickier rice for these bowls, so it feels a little heartier. Sticky rice is mixed with lime, cilantro and jalapeño, then tossed with black beans and topped with sweet potatoes for the perfect, filling, vegan meal. It's great for meal prep, too!
Provided by Megan Mitchell
Categories main-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Place the sweet potato cubes on a large sheet tray and liberally drizzle with the coconut oil, then sprinkle with the coriander and a good amount of salt. Toss and spread out into a flat, even layer. Bake for 15 minutes, toss, then bake until golden and tender, another 10 minutes.
- Meanwhile, stir together the rinsed rice, 4 cups water, bay leaf and 1 teaspoon salt in a medium saucepan. Bring up to a boil over medium-high heat, cover, decrease the heat to low and simmer for 10 minutes. Remove the lid, increase the heat to medium and cook until all of the liquid has absorbed, about 5 minutes. Let sit uncovered for 5 minutes.
- Spoon the cooked rice into a large bowl then add the lime zest and juice, jalapeño, cilantro and black beans. Toss together, then taste for seasoning and add more salt if needed.
- To serve, scoop some of the rice and bean mixture into a shallow bowl, then top with some of the roasted sweet potatoes, sliced avocado, cilantro sprigs, sliced jalapeños and a lime wedge.
Tips:
- Utilize Leftover Rice: If you have leftover rice, this recipe is a great way to use it up and create a delicious and nutritious meal.
- No-Cook Black Beans: For convenience, use canned or pre-cooked black beans. Alternatively, you can cook dried black beans in advance and store them in the refrigerator or freezer for later use.
- Roasted Sweet Potatoes: Roasting sweet potatoes intensifies their natural sweetness and adds a slightly caramelized flavor. You can roast the sweet potatoes in the oven or on a grill.
- Customize Your Bowl: Feel free to add other toppings and ingredients to your rice bowl, such as diced avocado, chopped cilantro, crumbled feta cheese, or a dollop of sour cream.
- Meal Prep: These rice bowls are perfect for meal prep. Simply assemble the bowls ahead of time and store them in the refrigerator. When you're ready to eat, just reheat and enjoy.
Conclusion:
The black bean, sweet potato, and rice bowls are a delicious, nutritious, and versatile meal that can be enjoyed for breakfast, lunch, or dinner. With a variety of toppings and ingredients to choose from, you can easily customize the bowls to suit your taste and dietary preferences. Whether you're looking for a quick and easy weeknight meal or a healthy and satisfying meal prep option, these rice bowls have you covered. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece that will tantalize your taste buds and leave you feeling satisfied and energized.
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