Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
