Black Bean and Sweet Potato Bowl
A hearty and nutritious bowl filled with roasted sweet potatoes, black beans, avocado, and brown rice. This flavorful meal is rich in fiber and plant-based protein.
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Servings: 1
Calories: 602kcal
Ingredients
- 4 oz sweet potato, peeled and diced
- 1 Tbsp olive oil
- 1/8 tsp low-sodium salt
- 1/8 tsp black pepper
- 1/4 tsp cumin, ground
- 1/2 cup black beans, cooked
- 1/4 avocado, sliced
- 1/4 cup tomatoes, diced
- 1/4 cup brown rice, cooked
- 1/2 Tbsp lime juice, freshly squeezed
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, salt, pepper, and teaspoon cumin. Spread evenly on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
- While the sweet potatoes are roasting, cook the brown rice according to package instructions (2 tablespoons uncooked will yield about 1/4 cup cooked).
- Assemble the bowl: In a serving bowl, add cooked brown rice, roasted sweet potatoes, black beans, diced tomatoes, and avocado slices.
- Make the dressing: Drizzle the bowl with 1/2 tablespoon fresh lime juice.
- Storage: This bowl can be assembled and stored in an airtight container in the fridge for up to 4 days. When ready to eat, it can be served cold or reheated.
Nutrition
Calories: 602kcal | Carbohydrates: 87g | Protein: 15g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 145mg | Potassium: 1263mg | Fiber: 17g | Sugar: 6g | Vitamin A: 16493IU | Vitamin B1: 1mg | Vitamin B2: 0.2mg | Vitamin B3: 4mg | Vitamin B5: 3mg | Vitamin B6: 1mg | Vitamin C: 15mg | Vitamin E: 4mg | Vitamin K: 25µg | Calcium: 90mg | Copper: 1mg | Folate: 199µg | Iron: 4mg | Manganese: 3mg | Magnesium: 180mg | Phosphorus: 342mg | Selenium: 2µg | Zinc: 3mg