35mBlack Bean Sweet Potato Bowls
Mild rice bowls with black beans, sweet potatoes, corn, and peas for a filling plant-based dinner.
- Energy
- 508 calories per serving
- Protein
- 15.4 g per serving
- Carbs
- 102.6 g per serving
- Fat
- 3.9 g per serving
- Sodium
- 762 mg per serving
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Cook this recipe
- water-2.25 cups
- long grain white rice-1 cup
- sweet potatoes-2 medium
- frozen corn-1 cup
- canned black beans-1 can
- frozen peas-1 cup
- olive oil-1 tbsp
- lime juice-1 tbsp
- garlic powder-1 tsp
- salt-0.75 tsp
- ground cumin-0.5 tsp
Peel and dice the sweet potatoes into 1/2-inch pieces; open, rinse, and drain the black beans.
Use a stable cutting board and keep fingers curled while cutting sweet potatoes.
Open the can carefully and rinse beans in a colander in the sink.
In the saucepan, combine rice, 2 cups water, and 1/4 teaspoon salt. Bring to a boil, cover, reduce heat to low, and cook for 18 minutes until the water is absorbed.
Lift the saucepan lid away from your face to avoid steam burns.
While the rice cooks, heat olive oil in the skillet over medium heat. Add sweet potatoes and 1/4 cup water, cover, and cook for 8 minutes, stirring once.
Use caution when adding water to the hot skillet, and lift the lid away from your face to avoid steam burns.
Add black beans, frozen corn, frozen peas, garlic powder, cumin, and the remaining 1/2 teaspoon salt. Cover and cook for 6 to 8 minutes until the sweet potatoes are fork-tender and the vegetables are hot.
Lift the skillet lid away from your face to avoid steam burns.
Fluff the rice with a spoon. Stir lime juice into the skillet mixture, then spoon rice into bowls and top with the black bean sweet potato mixture.
Let bowls cool slightly before serving to children.
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