Sweet Potato, Black Bean & Rice Bowls - Thyme Is Honey

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Sweet Potato, Black Bean and Rice Bowls.

There’s really nothing more cozy than a warm bowl full of really nourishing foods. I recently learned that together, beans and rice make a complete protein, which is perfect for vegetarians or someone who is just trying to eat less meat. These garlicky black beans are incredibly delicious and mixed with the creamy texture of the roasted sweet potatoes, this bowl is heavenly. You can really customize this to suit your needs by swapping ingredients or adding other delicious goodies, such as avocado, red onions or your favorite hot sauces or salsas.

Sweet Potato, Black Bean & Rice Bowls
serves 2

1 sweet potato, chopped in 1-inch pieces
1 Tbsp. olive oil
Chili powder, salt & pepper
1 can black beans
2 cloves garlic, minced
2 cups cooked brown basmati rice (1 cup uncooked)
Cilantro sprigs

First, start cooking your rice according to package instructions.

To roast sweet potatoes: Preheat oven to 400 F. Toss sweet potatoes with olive oil and a pinch each of chili powder, salt and black pepper. Roast in oven for about 20 minutes or until golden and cooked through.

To cook black beans: In a small pot, saute minced garlic in a bit of olive oil over medium heat for about 30 seconds, then add the entire can of black beans, a few cilantro sprigs and a splash of water. Simmer over medium heat for about 10-15 minutes. When finished, remove cilantro sprigs.

The elements should come together all at the same time if you start with the rice, then the sweet potatoes, then black beans. For each bowl, layer in some rice, about half the black beans and some sweet potatoes. Top with a few cilantro leaves and if you like some heat, add some hot sauce. Enjoy!

Sweet Potato, Black Bean & Rice Bowls

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