Sweet Potato and Black Bean Bowl
Roasted sweet potato and black beans over rice. Vegan and naturally gluten-free.
Heat the oven to 220°C (425°F). Toss the sweet potato cubes with 1 tbsp of the oil, half the chili powder, and a pinch of salt.
Spread on a baking sheet and roast 25–30 minutes, flipping once, until tender and browned at the edges.
Meanwhile, cook the rice according to package directions and set aside.
Heat the remaining oil in a skillet over medium heat. Add the onion and cook 4 minutes, then add the garlic, cumin, paprika, and remaining chili powder for 30 seconds.
Add the black beans and 3 tbsp water. Warm through for 3–4 minutes and season with salt and pepper.
Divide the rice among four bowls. Top with the beans and roasted sweet potato.
Scatter the green onions over each bowl and serve.
Roast the sweet potato while the rice cooks so nothing waits around.
- A squeeze of lime and some hot sauce make this taste like more than the sum of its parts.
- Sweet potato is the priciest item — if it is expensive that week, russet potatoes roast up nearly as well for a third of the cost.
Estimated values per serving.
This recipe is naturally gluten-free.
Everything here is naturally gluten-free. Check any pre-mixed chili seasoning for wheat-based fillers if you swap it in.