Roast the sweet potatoes while the rice cooks and the beans warm. The bowl needs something cool and acidic at the end, which is why the lime and yogurt are not optional garnish.
Ingredients
Check off ingredients as you get them ready. Adjust servings using the control beside the recipe. Amounts that start with a whole number scale with the serving size. Fractions such as 1/2 cup stay as written, so adjust those by eye.
- 2 medium sweet potatoes, cubed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1 can (15 oz) black beans, rinsed
- 1/2 tsp ground cumin
- 3 cups cooked rice
- 2 cups chopped romaine or spinach
- 1/2 cup plain yogurt
- 1 lime, juiced
How to make it
- Heat the oven to 425°F (220°C). Toss the sweet potatoes with oil, salt, and chili powder.
- Roast on a sheet pan for 25 to 30 minutes, stirring once, until tender and browned.
- Warm the beans with the cumin and a pinch of salt in a small saucepan.
- Stir the lime juice into the yogurt.
- Build bowls with rice, greens, sweet potatoes, and beans. Spoon the yogurt sauce over the top.
Cut the sweet potatoes smaller than 1 inch so they roast in the same window as the rice.
Substitutions
- Quinoa can replace the rice.
- Sour cream can replace the yogurt.
- A drained can of corn can be warmed with the beans.
Storage
Refrigerate the components for up to 4 days. Keep the yogurt sauce separate. Reheat the sweet potatoes and beans, then add cold greens and sauce.
Pan and tools
- A sheet pan
- A small saucepan for the beans
- A pot for the rice
- The oven at 425°F (220°C)
What to prep first
Start the rice and cut the sweet potatoes smaller than 1 inch so they roast in the same window. The beans only need warming at the end.
What to serve with it
The bowl is rice, potato, and beans. Lime, cilantro, and a spoon of salsa or yogurt are the extras. You do not need a separate side.
Leftovers for lunch
Keep the parts in one container or separate ones. Reheat the potatoes and beans until hot, and add cold salsa or yogurt after, so it stays fresh.
If it goes wrong
Hard potatoes were cut too big or the pan was crowded. Cut them smaller and roast them in one layer, stirring once. Bland beans need salt and cumin, tasted before they go in the bowl.
Make it part of your week
Save this recipe in the weekly planner so the grocery list is ready before you shop.
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