A Taste of the Caribbean in a Bowl!
Get ready to fall in love with your new favorite weeknight dinner! These Cuban-inspired Black Bean and Sweet Potato Rice Bowls are the perfect marriage of sweet, savory, and zesty flavors, all in one incredibly simple and satisfying dish. We’re talking tender sweet potatoes, hearty black beans, and a warm, aromatic spice blend that comes together in just over 30 minutes. It’s vibrant, packed with plant-based protein and fiber, and unbelievably budget-friendly. This is comfort food that nourishes you from the inside out!
Ingredients
• 2 tablespoons / 30ml olive oil
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and chopped into ½-inch cubes
• 2 15-ounce / 425g cans black beans, rinsed and drained
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ¾ cup / 180ml vegetable broth
• 1 tablespoon / 15ml fresh lime juice
• Hot sauce, to taste
• 2 cups cooked rice, for serving
• Optional garnishes: fresh cilantro, sliced avocado, lime wedges
Instructions
1. Heat the olive oil in a large skillet or pot over medium-high heat. Add the minced garlic and chopped sweet potatoes, and sauté for 2-3 minutes until the garlic is fragrant.
2. Add the drained black beans, vegetable broth, chili powder, cumin, and paprika to the skillet. Stir everything together to combine.
3. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the skillet and let it cook for 25-30 minutes, or until the sweet potatoes are tender and can be easily pierced with a fork.
4. Remove the skillet from the heat. Stir in the fresh lime juice and a few dashes of hot sauce to your taste.
5. Serve the Cuban black bean and sweet potato mixture hot over a bed of cooked rice. Garnish with fresh cilantro, avocado, and extra lime wedges if desired.
Nutritional Information
• Per serving (approx. 1 cup, excluding rice and garnishes). Please note this is an estimate and may vary.
• Servings: 4
• Cost Per Serving: $1.87
• Calories: 387
• Fat: 8g
• Carbohydrates: 76g
• Protein: 13g
• Fiber: 13g
• Sugar: 8g
• Sodium: 491mg
Pro Tips
• For extra flavor, toast the cumin and chili powder in the hot oil for 30 seconds before adding the sweet potatoes.
• Meal prep this dish by storing the black bean mixture and rice in separate airtight containers in the refrigerator for up to 4 days.
• Don’t skip the fresh lime juice at the end! It brightens up all the earthy, savory flavors and brings the dish to life.
• Add a diced bell pepper or a can of corn along with the sweet potatoes for extra veggies and texture.
FAQ
Q: Is this black bean and sweet potato bowl a good source of protein
A: Yes, black beans are a fantastic source of plant-based protein. This dish provides about 13g of protein per serving. To increase it further, you could serve it over quinoa instead of rice or add a sprinkle of toasted pumpkin seeds on top.
Q: Is this recipe vegan
A: Absolutely! This recipe is naturally vegan as it contains no animal products. It’s a delicious and satisfying plant-based meal perfect for anyone following a vegan diet.
Q: Can I use a different kind of bean or potato
A: You can easily adapt this recipe. Butternut squash is a great substitute for sweet potatoes. For beans, pinto beans or kidney beans would also work well, though the flavor profile will be slightly different.
Q: How long can I store this vegetarian rice bowl
A: This dish is perfect for meal prep. You can store the black bean and sweet potato mixture in an airtight container in the refrigerator for up to 4 days. It’s best to store the rice separately to maintain its texture.
