Recipe courtesy of Megan Mitchell

Sweet Potato and Black Bean Rice Bowls

Getting reviews...
  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 8 to 10 servings
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!



  1. Preheat the oven to 425 degrees F.
  2. 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. 
  3. 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.  
  4. 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. 
  5. 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. 

Cook’s Note

The rice and bean mixture can be refrigerated in an airtight container for up to 3 days. The roasted sweet potatoes can be refrigerated in an airtight container for up to 3 days.