Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce Recipe

Introduction

This Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce is a vibrant, flavorful meal that’s perfect for any day of the week. Packed with roasted vegetables, hearty black beans, and a creamy tangy sauce, it offers a delicious balance of textures and tastes.

Ingredients

• 1½ cups cooked rice (white or brown, or ½ heaping cup uncooked rice)
• 1 can black beans (15 oz / 400 g can or 1½ cup / 230 g cooked beans, rinsed)
• 1 pound sweet potatoes (peeled and diced)
• 1 bell pepper (any color, chopped)
• 1 onion (sliced)
• ½ cup corn (canned or thawed from frozen)
• ¼ cup pickled jalapeños (sliced, adjust to taste)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt (plus black pepper to taste)
• 1 cup Greek yogurt
• ½ cup fresh cilantro (or parsley if preferred)
• 2 tablespoons lime juice
• 1 tablespoon maple syrup (optional, or honey)
• 1 tablespoon olive oil (plus more for roasting)
• ½ clove garlic (grated, optional)
• ½ teaspoon salt
• 3 tablespoons water (to thin the sauce)
• 1 diced avocado
• Crumbled feta (optional)

Instructions

1. Step 1: Prep the rice by cooking ½ cup uncooked rice according to package instructions in lightly salted water, or have 1½ cups already cooked and ready.
2. Step 2: Preheat your oven to 400°F (200°C). On a large baking sheet, combine peeled and diced sweet potatoes, chopped bell pepper, and sliced onion. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and black pepper. Toss well and spread in a single layer. Roast for 25 to 30 minutes until vegetables are tender and slightly browned on edges.
3. Step 3: While the vegetables roast, prepare the cilantro lime yogurt sauce. Blend Greek yogurt, fresh cilantro, lime juice, olive oil, grated garlic, maple syrup (if using), salt, and water just until creamy and pourable. Avoid overblending.
4. Step 4: Once vegetables are roasted, add black beans (drained), corn, and pickled jalapeños directly to the pan. Season with salt, black pepper, and squeeze half a lime over everything. Toss to combine, letting the rice and beans absorb the roasted flavor.
5. Step 5: To serve, spoon the mixture into bowls. Top with diced avocado, additional pickled jalapeños if desired, and drizzle generously with the cilantro lime yogurt sauce. Add crumbled feta for extra richness and enjoy warm.

Tips & Variations

• Swap fresh cilantro for parsley if you prefer a milder herb flavor in the sauce.
• Add a pinch of chili powder or cayenne to the roasted vegetables for extra heat.
• Use quinoa or cauliflower rice instead of rice for a low-carb alternative.
• Roast the vegetables a little longer for caramelized sweetness or add a squeeze of fresh lime before serving for extra brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the cilantro lime yogurt sauce separate to maintain freshness and texture. Reheat the rice and vegetable mixture gently in the microwave or on the stovetop until warmed through. Add fresh avocado and sauce just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes are best for roasting as they develop caramelized edges and a tender texture. Canned sweet potatoes tend to be too soft and won’t roast well, so it’s best to stick with fresh for this recipe.

Is this recipe vegan-friendly?

This recipe can be made vegan by substituting the Greek yogurt with a plant-based yogurt and omitting the crumbled feta or using a vegan cheese alternative.

Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce Recipe

Print Recipe

★★★★★

4.6 from 52 reviews

A flavorful and hearty Black Bean and Rice Bowl featuring roasted sweet potatoes, bell peppers, and onions, all tossed with black beans, corn, and pickled jalapeños. Topped with creamy cilantro lime yogurt sauce and fresh avocado, this wholesome meal combines vibrant textures and balanced spices for a comforting, nutritious dish.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base

• 1½ cups cooked rice (white or brown) or ½ heaping cup uncooked rice

Vegetables

• 1 pound sweet potatoes (peeled and diced)
• 1 bell pepper (any color, chopped)
• 1 onion (sliced)
• ½ cup corn (canned or thawed from frozen)
• ¼ cup pickled jalapeños (sliced, adjust to taste)
• 1 diced avocado

Beans

• 1 can black beans (15 oz / 400 g can or 1½ cup / 230 g cooked beans, rinsed)

Spices and Seasonings

• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt (plus more to taste)
• Black pepper (to taste)

Sauce

• 1 cup Greek yogurt
• ½ cup fresh cilantro (or parsley as alternative)
• 2 tablespoons lime juice
• 1 tablespoon maple syrup (optional, or honey)
• 1 tablespoon olive oil
• ½ clove garlic (grated, optional)
• ½ teaspoon salt
• 3 tablespoons water (to thin)

Additional

• 1 tablespoon olive oil (for roasting vegetables)
• Crumbled feta (optional for topping)

Instructions

1. Prep the rice: If using uncooked rice, bring a pot of lightly salted water to a boil. Add ½ cup uncooked rice and cook according to package directions. Drain if needed and set aside, ensuring you have 1½ cups cooked rice ready for the bowl.
2. Roast the vegetables: Preheat the oven to 400°F (200°C). On a large baking sheet, place peeled and diced sweet potatoes, chopped bell pepper, and sliced onion. Drizzle with olive oil, sprinkle smoked paprika, cumin, salt, and black pepper. Toss everything to coat evenly and spread out in a single layer. Bake for 25 to 30 minutes until vegetables are tender and lightly browned around the edges.
3. Make the sauce: While the vegetables roast, blend together Greek yogurt, fresh cilantro, lime juice, olive oil, grated garlic, maple syrup (if using), salt, and water. Blend until creamy but not too smooth, ensuring the sauce remains pourable.
4. Add beans and mix: Once vegetables are roasted, remove the baking sheet from oven and add drained black beans, corn, and pickled jalapeños directly onto the sheet. Season with salt and black pepper, then squeeze half a lime over the mixture. Toss all ingredients together to combine and let them absorb the roasted flavors.
5. Serve: Spoon the vegetable, bean, and rice mixture into bowls. Top with diced avocado and extra pickled jalapeños if desired. Drizzle generously with the cilantro lime yogurt sauce. Optionally sprinkle crumbled feta cheese on top. Serve warm and enjoy.

Notes

• You can substitute parsley for cilantro in the sauce if preferred.
• Adjust pickled jalapeños quantity based on your preferred spice level.
• Use either white or brown rice according to taste or nutrition preference.
• Maple syrup in the sauce is optional to add a slight sweetness balancing the lime and spice.
• Leftover bowl components can be stored separately in the fridge for up to 3 days.
• Oven roasting enhances the flavor of the vegetables and softens them nicely.

Keywords: black bean bowl, rice bowl, roasted vegetables, cilantro lime sauce, vegetarian dinner, healthy meal, sweet potatoes, Mexican flavors